Caribbean Trinidad Roti

Celticevergreen's Note:

These delicious snacks are served on the side of the road down Trinidad way. Kind of like the Fast Food of the Caribbean. This recipe comes from the book A Taste of the Tropics by Jay Solomon, since I could not get anyone to share their secret recipe.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup oil
• 1 cup water
• 1 tablespoon butter, melted

Sweet Potato and Chickpea Filling

• 2 tablespoons butter, melted
• 3 garlic cloves, minced
• 1 small red onion, diced
• 1 large sweet potato, scrubbed and diced
• 1 1/4 cups water
• 2 tablespoons curry powder
• 1 teaspoon hot sauce (Caribbean style)
• 1/8 teaspoon salt
• 1 (16 ounce) can chickpeas, drained

Chicken and Pumpkin Filling

• 2 tablespoons butter, melted
• 4 garlic cloves, minced
• 1/2 cup red onion, diced
• 1 scotch bonnet peppers or 1 jalapeno pepper, seeded and minced
• 2 tablespoons curry powder
• 2 teaspoons hot sauce (Caribbean style)
• 1 teaspoon coriander, ground
• 1/2 teaspoon salt
• 4 cups pumpkin flesh or 1 (20 ounce) canned pumpkin
• 2 cups water
• 1 lb boneless chicken, cooked and diced

Directions:

1. Combine the dry ingredients in a mixing bowl. Gradually add the oil and water while mixing and kneading the dough, Set the dough aside for 15 minutes.
2. Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out into 8 inch squares.
3. Fill the middle of each square with about 1/2 cup of filling mixture. Wrap the dough around the mixture to seal the filling inside.
4. To cook the roti, place the butter in a skillet over high heat until it sizzles. Reduce the heat to medium and place the rotis in the pan.
5. Cook for 2-3 minutes, until the crust is light brown. Turn with a wide spatula and continue cooking. Repeat the process with the remaining rotis. Serve immediately.
6. SWEET POTATO FILLING: Place the butter, garlic, and onion in a deep skillet and sauté for 3-4 minutes over medium heat. Add the potato, water, curry powder, hot sauce, and salt and cook for 15 minutes, until the potatoes are soft but not mushy. Add the chickpeas and cook another 5-10 minutes, stirring occasionally. Set the filling aside.
7. CHICKEN FILLING: Place the butter, garlic, onion and pepper in a deep skillet and sauté for 3-4 minutes over medium heat. Add the curry powder, hot sauce, coriander, and salt and sauté for another 2 minutes. Add the pumpkin and water and cook over medium heat for 20 minutes, stirring occasionally. Stir in the chicken and simmer for another 5 minutes. Set aside.

Reviews

[Shannon V. Holmes]

I made the pumpkin curry and instead of the chicken I used spinach. I like the recipe although I did have to add more curry powder and other spices. I would make this again.