Trinidad Roti
Trinidad Roti
Trinidad Roti is a staple street food that has won the hearts of locals and visitors alike. From hearty curried vegetables to succulent meats, this versatile dish offers a variety of fillings to suit every palate. Join us as we explore the art of making Trinidad Roti and indulge in the aromatic delights of this Caribbean gem.
Ingredients:
For the Roti Dough:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup warm water (adjust as needed)
For the Curry Filling:
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon curry powder (your preferred level of heat)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1 cup diced potatoes
1 cup diced vegetables (such as carrots, bell peppers, or green beans)
1 cup cooked chickpeas (optional)
1 cup vegetable broth or water
Salt to taste
Fresh cilantro for garnish
Instructions:
In a large mixing bowl, combine the flour, baking powder, and salt for the roti dough. Make a well in the center and pour in the vegetable oil and warm water. Mix until a soft, pliable dough forms. Knead the dough for a few minutes until it becomes smooth and elastic. Cover and let it rest for at least 30 minutes.
While the dough is resting, prepare the curry filling. In a large skillet or pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
Add the curry powder, ground cumin, ground coriander, and turmeric powder to the skillet. Stir well to coat the onions and garlic with the spices.
Add the diced potatoes, diced vegetables, and cooked chickpeas (if using) to the skillet. Mix everything together to coat the vegetables with the aromatic curry mixture.
Pour in the vegetable broth or water, and season with salt to taste. Cover the skillet and let the curry simmer for about 15-20 minutes, or until the vegetables are tender and cooked through. Stir occasionally to prevent sticking.
While the curry is simmering, divide the rested dough into equal-sized portions. On a lightly floured surface, roll out each portion into thin, round roti discs.
Heat a griddle or non-stick pan over medium heat. Cook the roti, one at a time, on the hot griddle for about 1-2 minutes on each side, or until golden brown spots appear. Brush each cooked roti with a little oil or melted butter to keep them soft and pliable.
To assemble the Trinidad Roti, place a generous spoonful of the curry filling onto the center of each roti disc. Fold the edges over the filling, tucking them in to form a sealed pocket.
Serve the Trinidad Roti hot, garnished with fresh cilantro. It can be enjoyed as a handheld street food or paired with chutneys and side dishes for a complete meal.
With its soft and flaky roti bread filled with aromatic curry fillings, this iconic dish is a true delight for the senses. Whether you're savoring the vegetarian version with an array of vegetables and chickpeas or indulging in the succulent meat-filled variations, Trinidad Roti is sure to transport you to the lively streets of Trinidad. So grab a piece, take a bite, and experience the taste of the Caribbean in every mouthful.