Stuffed roti with curried chick pea filling

4 Servings

Ingredients

Quantity Ingredient
4 cups All-purpose flour
2 teaspoons Baking powder
1 teaspoon Salt
¼ cup Oil
1 cup Water, approximate
2 tablespoons Vegetable oil
1 small Red onion, diced
2 Cloves garlic, minced
1 Jalapeno pepper, seeded and minced
1½ tablespoon Curry powder
1 teaspoon Ground coriander, or cumin
¼ teaspoon Salt
4 cups White potatoes, diced, or sweet potatoes, or winter squash
1¼ cup Water
2 cups Cooked chickpeas, drained
1 tablespoon Butter

Directions

FOR THE ROTI DOUGH

FOR THE FILLING

To make the dough . . . combine the dry ingredients in a mixing bowl.

Gradually add the oil and water to the bowl, mixing and kneading the dough as you go. The dough should not be so wet that it sticks to your fingers, but should hold together when pressed into a ball. Form a ball and set the dough aside for about 15 minutes.

To make the filling . . . heat the oil in a skillet and add the onion, garlic, and jalapeno. Saute for 4 to 5 minutes over medium heat. Add the seasonings and cook 1 minute more. Add the potato and water and cook for about 15 minutes, until the potatoes are tender. Add the chickpeas (garbanzos) and cook for another 5 to 10 minutes, until the filling is chunky and thick. Set the filling aside.

Divide the dough into 4 to 6 equal-sized balls. Flatten each ball and roll out into thin 8-inch squares. Fill the middle of each square with about ½ cup of the filling. Wrap the dough around the mixture, burrito style, and seal the filling inside .

To cook the roti, heat the butter in a skillet over high seat until it sizzles. Reduce the heat to medium and, using a large spatula, place a filled roti in the pan. Cook for 3 to 4 minutes, until the crust is golden brown. Turn with a wide spatula and continue cooking. Repeat the process with the remaining roti. Serve the roti with your favorite hot sauce.

Yield: 4 large servings Each serving provides: 939 Calories -- 27 g fat (8 mg chol)

Jay says ... Roti (pronounced row-tee) is a fat Caribbean sandwich stuffed with curried vegetables. Years ago, immigrant Indians brought the tradition to Trinidad, and it spread to all of the other islands. I devoured my first roti on Saint Lucia, and I was quickly converted to a roti enthusiast.

Potatoes, chickpeas, and pumpkin are some of my favorite fillings. Ideally, the dough should be rolled out very thin, like a samosa wrapping or a tortilla. -- from Lean Bean Cuisine (1995) Jay Solomon / ISBN 1-55958-438-6 / Beans, Vegetarian . Formatted by patH <phannema@...> Recipe by: Jay Solomon of Vegetarian Times Posted to MC-Recipe Digest V1 #393 by patH <phannema@...> on Jan 28, 1997.

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