Roti with Curry Vegetables

Nutrition · per serving

Steps

1. 1

   Make the dough first so it can relax while you cook the filling. In a bowl, mix the plain flour, baking powder, and fine salt. Add the neutral oil and warm water, then stir and knead for 2-3 minutes until a soft, smooth dough forms. If sticky, dust with a little extra flour; if dry, add 1 teaspoon water. Cover and rest for 10 minutes.

   160 g plain flour4 g baking powder2 g fine salt15 ml neutral oil95 ml warm water
2. 2

   While the dough rests, heat the oil in a frying pan over medium heat. Add the onion and cook for 2 minutes until beginning to soften. Stir in the garlic, curry powder, and ground cumin, and cook for 30 seconds to bloom the spices; they should smell fragrant, not scorched.

   15 ml neutral oil100 g onion, finely diced8 g garlic, minced10 g curry powder3 g ground cumin
3. 3

   Add the potato, chickpeas, water, fine salt, and black pepper. Cover and simmer over medium heat for 10-12 minutes, stirring once or twice, until the potato is tender and most of the liquid has reduced.

   180 g potato, peeled and cut in 1 cm cubes240 g cooked chickpeas, drained120 ml water4 g fine salt1 g black pepper
4. 4

   Remove the lid and lightly mash some of the chickpeas and potato with the back of a spoon to make the filling hold together. Stir in the spring onion and cook 1 minute more, just until the mixture is fairly dry and scoopable. Take off the heat.

   20 g spring onion, sliced
5. 5

   Divide the dough into 2 equal pieces. On a lightly floured surface, roll each piece into a thin round about 20 cm wide. Heat a dry or very lightly oiled skillet over medium-high heat. Cook one roti at a time for 1-2 minutes per side until puffed in places and lightly speckled with brown spots. Keep warm in a clean towel.

6. 6

   Spoon half the curry vegetable filling onto one side of each roti, fold over, and serve hot. For easier eating, press gently so the filling spreads evenly without tearing the bread.

Origin & History

Roti in the Caribbean reflects the strong influence of Indian indentured labourers who brought flatbread and curry traditions to islands such as Trinidad and Guyana. Over time, the breads and fillings adapted to local tastes and ingredients, creating beloved handheld meals filled with curried vegetables, chickpeas, or meat.