Sunday, October 4, 2009

Grace and Gary's Authentic Trini Rotis


As found at the Roti Shack located in Powerboats Chaguaramas, Tinidad. Many thanks to Grace and Gary for showing me how to prepare authentic Trini Rotis

Dal Phouri Roti

Roti Dough (for 15 roti)
• 2 ½ lbs Flour
• 2 ½ tbls Baking Powder
• 2 tbls Oil
• Water

Mix together, knead lightly and form into a ball. Texture should be like a soft bread dough. If too sticky add more flour
Dust with four and cover with damp cloth and let rest for ½ hour

Dal Phouri (yellow split peas)
Boil peas until just becoming soft but firm. Drain and put in a food processor, cuisinart, mill or grinder and grind into a fine smooth past. It is best NOT to use a blender as this makes them too finely ground and mushy.

If too dry add 1 tbls of oil

Add pinch of geera (ground cumin seed) and salt to taste.

Dal Phouri Roti
Take roti dough, flatten out into a disk, like an ‘a’ cup bra and fill with dal phouri.

Fold over and seal into a ball, dust with flour and set aside,

Continue until all the dough is used

Roll out flat and thin like a pizza. cook on a large flat hot oiled griddle or pan.

Turn frequently, brush with oil as needed. Fold in half and then quarters and set aside.

Assemble Roti add

• Chicken Curry
• Potato and Channa
• Pumpkin
• Green Beans
• Mango
Fold roti wrap around filling into a small parcel


Chicken Curry
• Ghee or vegetable oil
• 3 tbls chopped garlic
• ½ teaspoons turmeric
• 3 tbls curry powder
• 5 lbs of chicken in small pieces
• Marinade of blended shadow beni (or coriander), green onions, lemon juice)
• Salt to taste

Marinade Chicken pieces

In a heavy pan add oil, enough to cover bottom of the pan over a high heat
Cook garlic then add turmeric, curry powder and water to make a paste. Cook until bubbles start to form (approx 2-3 minutes)

Now add the chicken pieces and stir, coating with the mixture until almost dry.

Add a little hot water if necessary while cooking and be sure to tune the chicken at intervals to make sure all the chicken is cooked.

Potatoes and Channa Curry
• 2 lbs of potatoes cup into small cubes
• 1 can of Channa (Chick peas, You can use dried channa, soak overnight and cook until tender)
• Ghee or Vegetable Oil
• 2 tbls chopped garlic
• 2 ½ teaspoons turmeric
• 5 tbls curry powder
• Water
• Shadow Beni (or Coriander)
• Salt to taste

In a heavy pan add oil, enough to cover bottom of the pan over a high heat
Cook garlic then add turmeric, curry powder and water to make a paste. Cook until bubbles start to form (approx 2-3 minutes)

Add cubed potatoes and coat well with mixture
Add Channa and mix well
Add just enough water to cover and let simmer over low heat
When cooked add either whole Shadow Beni leaves or chopped.

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