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Collections » Recipes » Potato Curry Roti | |
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DOUGH: 4 cups all purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/4 cup vegetable oil 1 cup water FILLING: 2 cloves garlic,minced 1 tablespoon minced ginger 2 habernero chiles, stems and seeds removed, minced 2 tablespoons vegetable oil 1 onion diced 3 tablespoons curry powder 1 teaspoon dried thyme 1/2 teaspoon dried cloves 1/2 teaspoon ground pepper 1/4 teaspoon salt 3 cups cooked(barely- Mom's advice), peeled,diced potato 2 tablespoons tamarind paste dissolved in a 1/4 cup of water 1 15 ounce can of garbanzo beans, 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 till the onions are soft. Add the potatoes, 1 cup water , tamarind and garbanzo beans and simmer for 15 minutes until soft but not mushy. Add a little more water if needed. Divide the dough into 4 equal balls.Flatten each and roll into a circle, 8-9 inches in diameter. Heat the oil in a skillet until very hot(sizzle a drop of water). Place the rotis in the oil, cook for 2-3 minutes until brown, then turn and brown other side ( I thought they browned faster so watch it -dad, I helped). 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 a burrito. Serve accompanied with a chutney and your favorite hot sauce. Thank you, A. Inyard
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