Roti is originally an Indian dish consisting of 3 key elements:
1) the Roti, which is a round, flat dough patty, like a Mexican tortilla. It can be plain or with a potato or yellow split pea filling
2) the stuffing, which is always curried. It can be chicken, lamb, beef or completely vegetarian
3) the trimmings, which are usually vegetables like cabbage or long string beans, chutneys, hot sauces or pickled vegetables
The immigrants of Trinidad and Tobago and Surinam, brought this dish to our island many years ago. In the early years, Roti would be sold everywhere on the island, especially on the market at the wharf. Nowadays, unfortunately, Roti is not that easily found. You might bump into one or another old lady selling these delicious wraps on the streets or at supermarkets if you are lucky. Some Indian-related cuisine establishments do sell Roti, but the recipes vary according to the maker’s origin and background.
Roti (dough patty/shell):
Ingredients:
- 2½ cups all purpose flour
- 2 teaspoons baking powder
- 1 tablespoon butter
- ¾ cup of water
- 1 cup oil
Curried Chicken Stuffing:
Ingredients:
- 3 pounds chicken
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons curry powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 2 cups water
- salt and pepper to taste
To make the Roti:
Sift 2 cups of the flour into a large mixing bowl. Add the baking powder and butter and mix well. Add the water slowly, and knead the mixture to make a soft, elastic but not sticky dough. Roll it like a sausage and cut into 6 pieces. Cover each ball of dough with oil and roll it out on a floured surface until thin. Once you have a flat round piece of dough, fold it in half, then in a quarter, roll it up again into a ball. Let it stand for 10 minutes. Roll out each piece thinly again, and place brush each side of the dough wit oil. Place it on a hot, flat pan. Cook through while turning turn frequently. Once it’s cooked, fold again in half and then in a quarter and place between waxed paper. Keep the Roti covered until serving time.
To make the Curried Chicken Stuffing:
Cut chicken into bite-sized pieces. Heat the oil in a large pan and sauté the onions and garlic until tender. Add curry powder and cook it through, stirring occasionally. Add chicken pieces, salt, pepper, chili powder and paprika. Cook on medium heat for 10-15 minutes. Add the water and bring the whole to a boil. Turn down the heat to a slow simmer and let the chicken cook covered for about 20 minutes or until chicken is tender.
To serve the Roti:
Open the Roti and place on a plate. Place a serving spoonful of the stuffing in the middle of the shell. Garnish with your choice of cooked or steamed vegetables and/or chutneys. Fold the bottom part upwards, and then the right and left part to the center. Finally fold the top part over.
