Soft coffee roti with a creamy mascarpone filling, chocolate drizzle, and a dusting of cocoa. A unique fusion taking the humble roti to an unexpected, dangerously good place.
For the roti: Combine atta flour, a pinch of salt, 1 tablespoon of instant coffee, 1 teaspoon of ghee, and approximately ½ cup of warm water. Mix and knead into a soft dough. Let the dough rest for 15-20 minutes.
For the filling: In a separate bowl, mix ½ cup mascarpone, 2 tablespoons of icing sugar, 1 teaspoon of instant coffee, and ½ teaspoon of vanilla until the mixture is creamy.
To assemble and cook: Roll out two rotis from the dough. Spread the mascarpone filling evenly over one roti. Top with the second roti and carefully seal the edges. Cook the stuffed roti on a hot griddle with a little ghee until both sides are golden brown. Once cooked, drizzle with melted chocolate and dust with cocoa powder before serving.
