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ROTI
2 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 to 2/3 cup of water
About 8 tablespoons vegetable oil or ghee (clarified butter) for
frying
About 4 teaspoons ghee, melted.
-
In
a large bowl, combine the dry ingredients
- With
one hand, slowly drizzle 1/2 to 2/3 cup of water into the bowl,
a few tablespoons at a time. With your other hand, mix the water
into the flour in a circular motion; then, begin kneading the
dough as it starts to form. Stop adding water when the dough is
stiff and elastic but not sticky (more flour may be added if the
dough gets too wet).
- Form
the dough into four balls, cover with a dish towel and let rest
on a floured board for 15 to 30 minutes.
- When
the fillings are ready (the recipes follow), roll out one dough
ball into a 10-inch round on a well-floured surface. The rolled-out
roti should have the feel of a damp washcloth. (If it doesn't,
then the dough hasn't set long enough. Punch the round back into
a ball and let rest for an additional 15 minutes.)
- Grease
a flat iron griddle or skillet with 1 to 2 tablespoons of the
oil or ghee. Place over high heat until a drop of water sizzles
when dropped in the pan. Reduce the heat to medium high and place
the dough on the griddle or skillet. Moving from the edges of
the roti inward, spread 1 teaspoon of the melted ghee onto the
dough, rubbing the oil in with the back of a wooden spoon. The
dough will begin to bubble and release steam.
- After
1 minute, turn the roti over and cook the other side for about
1 additional minute. The finished roti will be floppy, and a light
golden color. Place on a warm platter and cover with a towel.
Repeat with remaining three dough balls, adding additional ghee
to the pan as necessary.
- To
make a roti sandwich, place the bread on a plate and add a generous
portion of filling (each recipe below divides equally into 4 rotis)
to the middle. Fold up the top and bottom ends of the bread till
they meet, then fold up the two side flaps to form a square envelope.
Serve immediately.
Yield:
Four rotis.
SPICY
PUMPKIN FILLING
1 tablespoon vegetable oil or ghee
1/2 -inch knob of peeled, fresh ginger
1 cinnamon stick
2 1/2 pounds peeled and seeded Jamaican pumpkin (see note), cut
into 1-inch cubes (about 3 1/4 pounds unpeeled pumpkin)
1 teaspoon turban garam masala
Salt to taste.
-
Heat
the oil or ghee in a large pot over high heat. Add the ginger
and cinnamon stick and sizzle for 1 minute.
- Add
the pumpkin and sprinkle with the garam masala. Stir for 1 or
2 minutes over high heat, until the pumpkin is coated with the
spices. Watch carefully; do not burn the spices.
- Reduce
the heat to medium, cover, and let simmer, stirring occasionally,
for 20 to 30 minutes, or until the pumpkin is soft.
- Remove
and discard the ginger and cinnamon. Mash the pumpkin with a potato
masher into a course puree. Add salt to taste, stir and simmer
for 3 to 4 minutes over low heat, or until the excess moisture
evaporates. (The mixture should be the consistency of a thick
puree). Let cool a few minutes before adding to roti.
Yield:
Filling for 4 rotis.
Note:
Jamaican pumpkin, or calabaza, is found in most specialty markets.
SHRIMP AND POTATO CURRY FILLING
1 1/2 to 2 pounds medium shrimp
Juice of one lime
1 tablespoon chopped coriander stems or shadowbene (Trinidadian
chives)
2 tablespoons vegetable oil or ghee
2 large onions, chopped
10 cloves garlic, peeled, mashed and chopped
2 1/2 tablespoons Turban curry powder
1 pound potatoes, peeled and chopped into 1/2-inch dice
1/2 yellow Scotch bonnet pepper
Salt to taste.
-
Peel
and clean the shrimp, reserving shells. Put the shrimp in a
bowl and mix in the lime juice and chopped coriander stems (or
shadowbene). Set aside for at least 1/2 hour.
- Meanwhile,
place the reserved shrimp shells in a large stockpot and cover
with a quart of water. Simmer over medium heat for 1 hour. Strain
and reserve.
- In
a large, deep skillet, heat the oil or ghee over medium high heat
and saute the onions, stirring constantly, for 4 to 5 minutes,
or until they begin to stick to the pan and turn light brown.
Add the garlic and saute for 2 minutes. Add the curry powder and
stir for 1 minute, taking care not to burn the spice. Add the
chopped potatoes, stirring to coat with the curry-onion-garlic
mixture.
- Add
the Scotch bonnet pepper and 2 cups of the shrimp stock. Stir
and bring to a simmer. Cover, and simmer slowly for about 40 to
45 minutes, or until the potatoes soften and begin to thicken
the sauce. (If the mixture becomes too dry, add additional shrimp
stock.)
- Add
the marinated shrimps. Cook, uncovered, over medium heat for 10
minutes. Add salt to taste. Let cool a few minutes before adding
to roti.
Yield:
Filling for 4 rotis.
CHANNA
(Curried chickpea filling)
1 tablespoon vegetable oil or ghee
2 large onions, chopped
4 to 5 cloves garlic, peeled and chopped
1 tablespoon turban curry powder
1 heaping teaspoon amchar powder (available in West Indian markets,
such as Kalpana Indian and International Groceries at 2528 Broadway
in Manhattan)
1 16-ounce can chickpeas, drained and rinsed well
1/2 Scotch bonnet pepper
Salt to taste.
-
Heat
the oil or ghee in a skillet and saute the onions over medium
high heat, stirring constantly, for about 6 minutes, or until
they are golden brown. When the onions are almost done, add
the garlic and saute 2 minutes more. Add the curry and amchar
powders and stir for 1 minute.
- Transfer
the onion mixture to a cast iron or other heavy pot and add the
chickpeas. Stir over medium heat until chickpeas are coated with
the spices and onions. Add 1 cup of water, the Scotch bonnet pepper
and salt to taste; stir. Bring to a simmer, cover and let simmer
over low heat for 1/2 hour. (If the mixture dries out, add a little
more water; the finished channa should be slightly thicker than
a thick bean soup.) Let cool for a few minutes before adding to
the roti.
Yield:
Filling for 4 rotis
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