Become a master of rotis making
Loved by many, but not well designed by all, roti is a very popular dish in the Caribbean, especially on the sister island of the Republic of Trinidad and Tobago. For those who are based in London, it can be difficult to find a good roti, so there is your other option: to make it yourself.
We searched the World Wide Web and found a recipe, courtesy of Chef Jason Peru at www.chefjasonperu.com. If you want to try making it yourself and become a roast master, here is the ingredient list and recipe.
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• 4 ½ cups of flour
• 2 tablespoons of baking powder
• 3 cups of water
• 1/3 cup vegetable oil for brushing the roti
• 6 ounces of split peas
• 2 teaspoons of Chief turmeric powder
• 2 whole chilli peppers
• 5 cloves of garlic
• 3 tablespoons of vegetable oil
• 4 beni chadon leaves
• 1 ½ tablespoon of chef geera powder
• salt and black pepper, to taste
- Place a medium saucepan over high heat. Add the split peas, 2 whole garlic cloves, turmeric, whole chili peppers and enough water to cover the split peas and boil for 20 minutes, maintaining a slight crunch.
- Meanwhile, to make the dough, add the flour and baking powder to a large mixing bowl and mix. Add the water in three batches and mix until the paste has absorbed the water. Then start kneading with your hands for about two minutes, until the dough comes together.
- Divide the dough into three balls. Leave to rest for 15 minutes.
- Once the split peas have boiled, strain them properly, retaining the garlic and pepper, and place them in a food processor or grinder to chop them. It should look like a texture of course breadcrumbs.
- Place a sauté pan on high heat. Meanwhile, chop the remaining three cloves of garlic and the beni chadon with a knife until very fine. Add the vegetable oil to the hot pan and mix, followed by the geera garlic powder and the chandon beni. Stir for 30 seconds, then add the ground split pea mixture. Reduce the heat to medium and stir the mixture in the pot to cook evenly and mix all the ingredients until it looks like
powdery. Cook for about two minutes, season with salt and black pepper to taste. Remove from the heat and set aside.
- Sprinkle flour on your counter and roll out each ball of dough into circles 5 inches in diameter. Place two tablespoons of powdered split pea mixture in the center of the dough. Gently pinch the dough in your palm, bringing the edges together so that the mixture is wrapped in a ball.
- Let the dough rest for five minutes.
- Preheat a tawa over medium to high heat. If you don’t have a tawa, you can use the inside of a large flat cast iron skillet or a flat-top iron griddle, like the one you cook burgers on.
- Sprinkle flour on your counter and carefully roll out each ball of dough into circles nine inches in diameter. Brush the rotis with vegetable oil and place them on the hot tawa or equivalent. Cook for about 20 seconds, then turn and brush the other side with oil. Cook for 45 seconds and brush again with oil. The roasted dhalpuria should swell slowly now; when this happens, remove it and place it in a clean tea towel to keep it warm.
Our roti recipe is courtesy of Chef Jason Peru. Discover his new book the Impregnation of flavor. You can order online at www.chefjasonperu.com.
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