• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Add to Favourites
My Favourites
Email this recipe
Print this recipe

Caribbean Roti with Potato Curry

Monday, 26 May 2008

Description

'Rotis are traditional fare throughout the Caribbean and have been called a West Indian version of a burrito. The bread wrapper is East Indian in origin and always contains something curried. '

Ingredients

At a glance
Cuisine
Vegetarian
Caribbean
Ingredient
Vegetable
Chile peppers
Cooking Method
Sauté
Heat Level
5
Chile
Scotch Bonnet
Meal/Course
Main Course
Serves
4

Dough:

  • 4 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 1/4 cup vegetable oil

  • 1 cup water

Filling:

  • 1 tablespoon minced ginger

  • 1 Scotch bonnet or habanero chile, stem and seeds removed, minced

  • 1 to 2 tablespoons vegetable oil

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 3 tablespoons curry powder

  • 1 teaspoon dried thyme

  • ½ teaspoon ground cloves

  • ½ teaspoon freshly ground black pepper

  • 1/4 teaspoon salt

  • 3 cups potato, cooked, peeled, and diced

  • 2 tablespoons tamarind paste dissolved in 1/4 cup water (optional)

  • 1 15-ounce can garbanzo beans, drained

  • Vegetable oil for frying

Methods/steps

To make dough for the rotis: sift the dry ingredients together in a bowl. Gradually stir in the oil and enough water to form a ball. Knead the dough for 5 minutes or until soft. Gather into a ball, cover and let rise for 15 minutes.

To make the filling: sauté the ginger and chile in the oil for a couple of minutes. Add the onions, garlic, spices and the salt and pepper, then sauté until the onions are soft. Add the potatoes, tamarind, garbanzo beans, and 2 cups of water. Simmer for 15 minutes or until very soft but not mushy.

Divide the dough into 4 equal balls. Flatten each and roll out into a circle, 8 to 9 inches in diameter. Heat 2 tablespoons of oil in a skillet until very hot, or until a drop of water will sizzle. Reduce the heat, place the rotis in the pan, and cook for 2 to 3 minutes or until browned. Turn and brown the other side. Remove and cover with a towel until ready to serve.

To serve, place about a cup of the filling in the center of a roti. Fold over the sides and fold up the ends, as you would with a burrito. Serve accompanied with a chutney and/or your favorite hot sauce.

 

Featured Rapid Recipe



Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.