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The Hirshon Ugandan Rolex

The Hirshon Ugandan Rolex


  • Total Time: 0 hours

Ingredients

Units Scale
  • chapati, made from:
  • 3 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 1/2 tsp. kosher salt
  • 3 Tbsp. ghee (Clarified butter – strongly preferred) or oil
  • 1 1/4 cup warm water
  • 2 eggs
  • ***
  • 2 eggs
  • 1/4 cup green cabbage (thinly sliced)
  • 1/2 cup minced peppadew peppers
  • 1 cup leftover roast meat, finely-chopped
  • 1/2 Tbsp. freshly-ground cumin
  • 1/2 Tbsp. curry powder
  • 1 red onion, minced
  • 2 tomatoes, minced and seeds discarded
  • 1 clove garlic, minced
  • 1/2 tsp. cayenne
  • 5 dates, cored and finely-chopped
  • cheddar cheese slices
  • 1 bunch cilantro


Instructions

  1. For the chapatis:
  2. In a large bowl, add flour and make a well – then add sugar and salt followed by water and ghee or oil.
  3. Knead to form a soft and sticky dough.
  4. Place dough on a heavily-floured board and knead for about 8-14 minutes. Continue to flour dough as needed to facilitate kneading, but be careful not to overdo it. The dough should be soft, elastic and smooth.
  5. Divide dough into 6 or 8 pieces according to preference and let it rest .The resting of the dough helps to relax the gluten and make it not only easier to work with but also produces tender chapati.
  6. Using a rolling pin roll out dough into a circle. They do not have to be perfect circles.
  7. Lightly oil chapati dough with ghee. Be gentle with the butter. Then, place dough on a heavily-floured plate and press the dough down. Turn dough over and press down – lightly shake off excess flour.
  8. Roll the dough up like a delivered newspaper in a rubber band – starting at one end, all the way to the opposite end. Then coil it up into a spiral shape.
  9. When all the dough has been coiled up , cover the dough with a damp cloth and let them rest for 20 minutes.
  10. Gently flatten out coiled dough and roll out . Begin rolling out the dough from the center working outwards.
  11. Rotate the dough out each time you roll it . This helps to make a perfect circle. Make sure they are not rolled out too thin . Chapatis are not meant to be thin – ¼ inch dough thickness is good.
  12. Film a pan with ghee or oil. Then place dough on the pan.
  13. Heavily oil the other side of the dough, making sure you oil the edges too.
  14. Cook for about 2-3 minutes rotating as need until golden brown. Keep warm.
  15. To make the rolex, place your warm, cooked chapati on a plate.
  16. After your meat is chopped up, proceed to the frying. Add red onion and garlic and let them cook until fragrant. Add tomatoes, cayenne pepper, curry powder, cumin and let this cook down for about 2 minutes.
  17. Add meat and the dates and let these two cook together for about 5-7 minutes.
  18. In the same pan that you made the chapati in, add some ghee or vegetable oil and heat it. To this, add your whisked eggs. Before it sets, sprinkle in the cabbage and peppers. Cook your omelette until done and then add it on top of the chapati.
  19. Add the meat over the egg, making the third layer.
  20. Add some cheddar cheese on top, for depth and some cilantro for freshness. Then, with a firm grip, roll the chapati, folding everything within it. Repeat with remaining eggs, meat, chapati, cheese and cilantro. Then slice all in half and enjoy!
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Nutrition

  • Calories: 1082.29 kcal
  • Sugar: 25.14 g
  • Sodium: 1097.75 mg
  • Fat: 33.88 g
  • Saturated Fat: 15.62 g
  • Trans Fat: 0.95 g
  • Carbohydrates: 103.9 g
  • Fiber: 7.12 g
  • Protein: 92.51 g
  • Cholesterol: 405.72 mg