Potato (or Cauliflower) Curry Roti
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. Server these as an appetizer or as a luncheon entree.
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup vegetable oil
1 cup water
2 cloves garlic, minced
1 tablespoon minced ginger
2 habanero chiles, stems and seeds removed, minced
2 tablespoons vegetable oil
1 onion, diced
3 tablespoons curry powder
1 teaspoon dried thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1/4 teaspoon salt
3 cups cooked, peeled, diced potato (or cauliflower)
2 tablespoons tamarind paste dissolved in 1/4 cup water (available at Asian markets)
1 15-ounce can garbanzo beans (chick peas), drained
Vegetable oil for frying
For the dough, sift the dry ingredients together in a bowl. Gradually stir in the oil and enough of the 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.
Saute' the garlic, ginger and chile in the oil for a couple of minutes. Add the onions and spices and saute' until the onions are soft. Add the potatoes (or cauliflower), 1 cup water, tamarind and garbanzo beans, and simmer for 15 minutes, until soft but not mushy. Add a little more water if necessary.
Divide the dough into 4 equal balls. Flatten each and roll out into a circle, 8 to 9 inches in diameter. Heat the oil in a skillet until very hot (a drop of water will sizzle). Place the rotis in the oil, cook for 2 to 3 minutes, until brown, then turn and brown on the other side. Remove and cover with a towel until ready to serve.
To serve, place about a cup of filling in the center of the roti. Fold over the sides and fold up the ends, as you would with a burrito. Serve accompanied with a chutney and your favorite hot sauce.
All images and original content Copyright © 2003 - 2017 Joe Kennedy