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Potato Roti Recipe - Roti Filled With Curried Potato


Potato Curry Filling

1/4 sunflower oil
2 Teaspoons turmeric
1 Teaspoon cumin
1/2 Teaspoon allspice
1/2 Teaspoon ground ginger
1 Teaspoon Garam Masala
1 Small onion, cut into small pieces
4 cloves garlic, minced or crushed
2 medium sized potatoes, washed, peeled, and chopped into 1/4" cubes
Salt to taste

Roti Bread

1 cup flour
dash baking soda
milk (1 to 4 tablespoons, depending on humidity
1/4 cup vegetable oil
Salt to taste

Roti Filled With Curried Potato

Cooking Method:

Curry Potato Filling

1. Heat the spices in the oil on medium heat, in either a sturdy, deep frying pan, or a heavy-bottomed saucepan.  Cook stirring for 5 minutes, careful not to burn spices.

2. Then add onion and garlic and cook for 1-2 minutes stirring.  You may have to turn down the heat a little bit so that the garlic doesn't burn.

3. Then add the potatoes and fry them up for 1-2 minutes, stirring.   Add the water so that it covers the bottom to at least 1/4" of liquid, (but not more than 1/2")

4. Cover the pan and simmer for 15 minutes on medium low heat (the mixture should gently bubble).

5. Taste for salt and be sure that potatoes are soft. Add a little more water if necessary.

Roti Bread

1. In a big bowl, mix flour, and baking soda (and salt if you want any) (Mix with your hands/fingers) Add 1 tablespoon milk and work the mixture with your hands, trying to make a big ball.  Once you have the dough in a ball, stop adding milk.

2. Make the dough into 3 balls and let them rest for 10 minutes.  Put the oil in a in a bowl (so that you can get to it with your fingers.  Roll out the dough on a board covered with bread crumbs or cornmeal or ground chick peas or flour.  Each ball should make a circle 8" wide.  Don't worry if it's too hard to roll out at this stage; the dough may be tough. Brush a thin layer of oil over the top surface of the circle and then scrunch it back up into a ball.  Do this for all 3 balls, then let them sit for 1/2 hour to rest. The roll them out and oil them again.  This time it should be easier, but they may be a little more sticky, so make sure your board and rolling pin are well floured.

3. Now warm a frying pan with a thick, even bottom to medium heat, no oil (there is already oil on the roti).  Put one of the roti circles in and cook for about a minute.  Turn it and when the hot surface cools a little, wipe it with oil.  When there are some golden spots, the bread is done.  Keep it between 2 plates or under a cloth to keep it soft and warm. Dump the potato curry mixture on top of the skin and fold the skin around it.  You can eat it with your hands, or if it is too messy, silverware.

Caribbean, West Indian, and Nevis Recipes

Avocado Salad

Escoveitched Fish

Banana Bread

Fish Cakes

Banana Fritters

Lobster Salad

Caribbean Grilled Chicken

Mango Chutney

Conch Fritters

Potato Roti

Conch Salad

Rice And Peas

Curried Fish Steaks

Sweet Potato Pudding

Check out my Nevis Blog For Even More Recipes


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