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   Saturday, May 27, 2017 

Vote for your Country in the Battle of the Islands! Potato Roti Recipe - Roti Filled With Curried Potato

Rating:   1 Comments scrolldown

 Recipe      

Submitted by:
vutjebal
Vice Admiral


Country: Caribbean Inspired

INGREDIENTS:

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


METHOD / DIRECTIONS:

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.

**see recipe below**

SERVING SUGGESTIONS:

You can eat it with your hands, or if it is too messy, silverware

RECIPE NOTES:

 Recipe      

Roti Bread

Country: Caribbean inspired

INGREDIENTS

Roti Bread

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

METHOD / DIRECTIONS:

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.

SERVING SUGGESTIONS:

You can eat it with your hands, or if it is too messy, silverware.

RECIPE NOTES:



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vutjebal says:

Wow..here we have more recipe about  Potato Roti mixture

 
Hope this is what you're looking for...Marvel
Posted on 11 Feb 2010 at 10:54am | View Post in Forum

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