Category: Roti

cassava Roti

Cassava Roti is another favorite of West Indians. Very easy to make and delicious.

Ingredients:

  • 2 lbs flour
  • 1 lb cassava (yucca)
  • 1/2 teaspoon baking powder
  • Touch of salt
  • 1/2 tablespoon oil
  • Flour for dusting
  • 2 cups water

Preparation:

Peel cassava (yucca) and wash. Shred the cassava using a Grater. Do not blend.

Add flour, baking powder and salt.

Kneed the mixture while adding water a little at a time. Kneed until mixture is like a bread dough.

Form final mixture into balls a little larger than tennis balls.

Dust a flat surface with flour and roll the balls flat across it using a Rolling Pin.

The final product must be about 1/2 cm thick and circular like a plate.

Place pan on medium fire and allow to heat. Brush pan with oil and place roti on it.

Base the top of roti with oil and allow to cook for 50 to 60 seconds.

Flip and cook for 40 – 50 more secs.

Remove and place on a plate.

Great with Curry, especially Shrimp Curry.

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Potato Roti

Potato roti can be eaten alone, with any curry, or with chutney. Anyhow it’s wonderful.

Ingredients:

  • 2 lbs potatoes
  • 2 tablespoon ground cumin
  • 1 hot pepper(ground)
  • Salt to taste
  • 1 head garlic(ground)
  • 2 head scallion/shallot(chopped)
  • 1 lb. flour  for dusting and making dough
  • 1/2 cup oil for cooking

Preparation:

Peel potatoes and wash. Cut each potato into 4 pieces. Boil until tender and then strain.

Allow it to cool in a large bowl.

Liquefy garlic and pepper (use very little water).

Add all ingredients to the potato and mash until smooth. Set aside for 20 minutes. add water into 3/4 lb. flour until a bread dough is form, divide dough into 4 or five balls

flatten ball into palm size

Stuff into ball with some potato mash just like when making dahl puri.

All other preparation remains the same as dahl puri.

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Dahl Puri

Ingredients:

  • 1-pint split peas
  • 2 lbs. flour
  • 1 tablespoon baking powder (slightly heap)
  • 2 tablespoon ground parched cumin(heap)
  • 1 head garlic peeled and chopped
  • 1 hot pepper cut up
  • salt to taste
  • 2 cups water
  • 1/2 cup oil
  • extra flour for dusting

Preparation:

  • add peas to boiling water, stir water must cover peas 2 inches
  • boil for 18-20 minutes
  • test peas, it must crush between thumb and index finger
  • strain peas and allow to cool to room temperature. Add pepper and garlic,
  • grind using an old fashion mill or a food processor can also be used, just add a little water, make sure the ground product is smooth and does not have any un-grounded particles
  • add cumin and salt, mix well, set aside
  • FLOUR PREPARATION
  • TO FLOUR ADD BAKING POWDER,1/2 TEASPOON SALT
  • ADD WATER LITTLE AT A TIME, KNEADING FLOUR UNTIL ITS IN A BREAD DOUGH BUT A LITTLE STICKY
  • CUT FLOUR TO SIZE OF A BELL PEPPER, MAKE ABOUT 10-12 BALLS
  • DUST WHEN NEEDED
  • TAKE ONE BALL AND FLATTEN TO THE SIZE OF YOUR PALM
  • PLACE ON THE PALM OF YOUR HAND, ADD 2 TABLESPOONS (HEAP) INTO THE DOUGH, CLOSE THE OPEN DOUGH BY PINCHING ALL ENDS TOGETHER
  • MAKE SURE THE PEAS IS FULLY COVERED
  • REPEAT FOR OTHER BALLS DUSTING WHEN NEEDED
  • PLACE FLAT PAN ON MEDIUM HEAT, BRUSH WITH OIL
  • ON A FLAT SURFACE DUST WITH FLOUR, ROLL ONE BALL GENTLY AND EVENLY SO THAT PEAS SPREAD EVENLY
  • YOU MAY NEED TO FLIP THE DOUGH SEVERAL TIMES DUSTING EACH TIME
  • THE FINAL PRODUCT SHOULD HAVE THE SIZE OF A MEDIUM PLATE
  • PLACE ON HEATED PAN, BRUSH TOP WITH OIL ALLOW TO COOK FOR 30 SECONDS , FLIP AND COOK FOR 30 MORE SECONDS
  • REMOVE AND PLACE ON A FLAT SURFACE WITH A WAX PAPER ON TOP TO PREVENT SWEATING
  • REPEAT WITH ALL OTHER BALLS

SUPERB WITH CURRY OR ALONE

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Paratha Roti

Ingredients:

  • 2 lb flour
  • 1/2 table spoon backing powder(level)
  • touch of salt
  • 2 cups of water
  • 1/2 cup oil
  • extra flour for dusting

Preparation:

  • Add flour , backing powder and salt into a bowl
  • add water little at a time kneading flour, continue adding water and kneading until mixture is like a bread dough but just a little sticky
  • cut dough and form into a tennis ball(not a ping pong ball) dust if necessary make as many as dough allow,
  • using a rolling pin flatten one dough evenly should be about the size of a medium plate and thin as a coin.
  • Rub oil on flatten dough , cut from circumference to center, take one cut end and roll to the other end , make into a flattish ball set aside
  • repeat with all other tennis size dough.
  • Heat a flat non stick pan rub with oil (heat pan on medium to low fire)
  • roll one ball flat  as even as possible( do not press the rolling pin , just roll it with a small amount of pressure throughout the dough you may need to flip the dough several times to achieve this , dust when needed
  • Place  on heated pan ,brush upper side with oil, cook for 30 seconds, flip cook other side for 30 seconds
  • remove , pound lightly in a towel, remove , place flat on a plate
  • Repeat this for rest of balls .
  • EAT WITH ALMOST ANYTHING BUT IS ESPECIALLY GREAT WITH CURRY

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Parata Roti

Flat Bread

  • 2 lb flour
  • 1/2 table spoon backing powder(level)
  • touch of salt
  • 2 cups of water
  • 1/2 cup oil
  • extra flour for dusting
  • Add flour , backing powder and salt into a bowl
  • add water little at a time kneeding flour, continue adding water and kneeding until mixture is like a bread dough but just a little sticky
  • cut dough and form into a tennis ball(not a ping pong ball) dust if necessary make as many as dough allow,
  • using a rolling pin flatten one dough evenly should be about the size of a medium plate and thin as a coin.
  • Rub oil on flatten dough , cut from circumference to center, take one cut end and roll to the other end , make into a flattish ball set aside
  • repeat with all other tennis size dough.
  • Heat a flat non stick pan rub with oil (heat pan on medium to low fire)
  • roll one ball flat  as even as possible( do not press the rolling pin , just roll it with a small amount of pressure throughout the dough you may need to flip the dough several times to achieve this , dust when needed
  • Place  on heated pan ,brush upper side with oil, cook for 30 seconds, flip cook other side for 30 seconds
  • remove , pound lightly in a towel, remove , place flat on a plate
  • Repeat this for rest of balls .
  • EAT WITH ALMOST ANYTHING BUT IS ESPICALLY GREAT WITH CURRY
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