Venison and prune koftas with missi rotis recipe
 Vivek Singh rings the changes with his spiced venison koftas and chickpea flatbreads. 250g/9oz chickpea (gram) flour250g/9oz plain flour1 tsp salt1 tsp chopped root ginger2 green chillies, finely chopped2 tbsp finely chopped coriander1 tsp carom seeds½ tsp chilli powder½ tsp ground turmeric1 red onion, finely chopped1 spring onion, finely chopped2 tbsp vegetable oil3 tbsp ghee for brushing and basting 250g/9oz chickpea (gram) flour 250g/9oz plain flour 1 tsp salt 1 tsp chopped root ginger 2 green chillies, finely chopped 2 tbsp finely chopped coriander 1 tsp carom seeds ½ tsp chilli powder ½ tsp ground turmeric 1 red onion, finely chopped 1 spring onion, finely chopped 2 tbsp vegetable oil 3 tbsp ghee for brushing and basting 1kg/2lb 4oz venison, minced250g/9oz lard 250g/9oz prunes, stoned and chopped250g/9oz Jerusalem artichoke (boiled)50g/1¾oz finely chopped fresh root ginger50g/1¾oz garlic cloves, peeled and chopped 50g/1¾oz finely chopped fresh coriander1½ tbsp red chilli powder1 tsp garam masala20g/¾oz salt250g/9oz finely chopped red onion 50ml/2fl oz vegetable oil 1kg/2lb 4oz venison, minced 250g/9oz lard 250g/9oz prunes, stoned and chopped 250g/9oz Jerusalem artichoke (boiled) 50g/1¾oz finely chopped fresh root ginger 50g/1¾oz garlic cloves, peeled and chopped 50g/1¾oz finely chopped fresh coriander 1½ tbsp red chilli powder 1 tsp garam masala 20g/¾oz salt 250g/9oz finely chopped red onion 50ml/2fl oz vegetable oil Method To make the rotis, mix the flours together. Remove 3 tablespoons of the flour mix and set aside for dusting. Add the salt, ginger, green chillies, carom seeds, fresh coriander, chilli powder, ground turmeric and chopped onions. Mix well.Add the oil and 225ml/8fl oz water and knead to form a stiff dough. If the dough feels slightly soft, add more flour and keep kneading until the dough stiffens up. Cover with a damp kitchen cloth and set aside for 5–10 minutes.Divide the dough into 8 and shape into balls.Lightly dust the work surface with some of the flour mixture and roll out the dough into circular shapes, approximately 15cm/6in in diameter.To make the koftas, mix the venison with all the other ingredients except for the onion and oil and set aside for 30 minutes. Heat half the oil in a pan and sauté the onions until they are soft. Remove with a slotted spoon and leave to cool.Add the onions to the venison mixture and mix well. Shape into patties of 60g/2½ weight. Heat the remaining oil in a pan and cook the koftas on both sides on a medium heat for about 5 minutes until they are cooked but moist inside. Set aside to rest somewhere warm.Heat a large frying pan and lay one of the dough circles on top. Cook on a dry heat for 3–4 minutes until the dough begins to dry out and starts getting some colour. Turn over and cook on the other side. When both the sides are done brush with some ghee and turns over, repeat the same on other side and the bread is ready to be served.Serve with the yoghurt, chutney, pomegranate seeds, cress and rotis. To make the rotis, mix the flours together. Remove 3 tablespoons of the flour mix and set aside for dusting. Add the salt, ginger, green chillies, carom seeds, fresh coriander, chilli powder, ground turmeric and chopped onions. Mix well. To make the rotis, mix the flours together. Remove 3 tablespoons of the flour mix and set aside for dusting. Add the salt, ginger, green chillies, carom seeds, fresh coriander, chilli powder, ground turmeric and chopped onions. Mix well. Add the oil and 225ml/8fl oz water and knead to form a stiff dough. If the dough feels slightly soft, add more flour and keep kneading until the dough stiffens up. Cover with a damp kitchen cloth and set aside for 5–10 minutes. Add the oil and 225ml/8fl oz water and knead to form a stiff dough. If the dough feels slightly soft, add more flour and keep kneading until the dough stiffens up. Cover with a damp kitchen cloth and set aside for 5–10 minutes. Divide the dough into 8 and shape into balls. Divide the dough into 8 and shape into balls. Lightly dust the work surface with some of the flour mixture and roll out the dough into circular shapes, approximately 15cm/6in in diameter. Lightly dust the work surface with some of the flour mixture and roll out the dough into circular shapes, approximately 15cm/6in in diameter. To make the koftas, mix the venison with all the other ingredients except for the onion and oil and set aside for 30 minutes. Heat half the oil in a pan and sauté the onions until they are soft. Remove with a slotted spoon and leave to cool. To make the koftas, mix the venison with all the other ingredients except for the onion and oil and set aside for 30 minutes. Heat half the oil in a pan and sauté the onions until they are soft. Remove with a slotted spoon and leave to cool. Add the onions to the venison mixture and mix well. Shape into patties of 60g/2½ weight. Heat the remaining oil in a pan and cook the koftas on both sides on a medium heat for about 5 minutes until they are cooked but moist inside. Set aside to rest somewhere warm. Add the onions to the venison mixture and mix well. Shape into patties of 60g/2½ weight. Heat the remaining oil in a pan and cook the koftas on both sides on a medium heat for about 5 minutes until they are cooked but moist inside. Set aside to rest somewhere warm. Heat a large frying pan and lay one of the dough circles on top. Cook on a dry heat for 3–4 minutes until the dough begins to dry out and starts getting some colour. Turn over and cook on the other side. When both the sides are done brush with some ghee and turns over, repeat the same on other side and the bread is ready to be served. Heat a large frying pan and lay one of the dough circles on top. Cook on a dry heat for 3–4 minutes until the dough begins to dry out and starts getting some colour. Turn over and cook on the other side. When both the sides are done brush with some ghee and turns over, repeat the same on other side and the bread is ready to be served. Serve with the yoghurt, chutney, pomegranate seeds, cress and rotis. Serve with the yoghurt, chutney, pomegranate seeds, cress and rotis.