Dhalpuri roti, which is characterized by the use of split peas and cumin, is the most popular roti. 

Dhalpuri Roti with Curry

Serves 4 – 6

For the Curry Filling:

Ingredients

1/4 cup vegetable oil
1 tsp cumin seeds
4 cloves garlic, chopped
2 onions, finely chopped
1/4 hot pepper (Scotch bonnet), seeded and finely chopped
6 tbsp Trinidad curry
1 cup diced sweet potato
2 cups diced white potato
½ cup butternut squash
1 cup canned chickpeas
2 ½ cups water
2 sprigs thyme
2 shadow bennie leaves, finely chopped
Squeeze of lime
1tsp salt
½ tsp black pepper

Method

Heat vegetable oil in a pot.  Add the cumin seed and roast for a few seconds.  Add the garlic, onion, hot pepper, and curry.  Sauté for 30 seconds, stirring constantly, then add the potatoes.  Add water, stir and let simmer.  Add thyme, shadow bennie, salt, and pepper.  Cover and allow to simmer for 10 minutes.  Add the squash, cover, and simmer for another 10 minutes, or until the potatoes and squash are just tender.  Add the chickpeas, and simmer uncovered for another 10 minutes to allow the mixture to thicken.  Add a squeeze of lime,taste and season as desired.

For the Dhalpuri Roti:

Ingredients

1 tbsp vegetable oil
1 ½ tsp cumin seed
2 cloves garlic, finely sliced
2 cups water
¼ tsp salt
1 tsp curry powder
1 cup yellow split peas
3 cups flour
3tsp baking powder
1 tsp salt
1 cup butter
1 cup water
Vegetable oil

Method

Heat vegetable oil in a  deeppan.  Add the cumin seed and garlic, and cook until the garlic is browned.  Add water and salt and bring mixture to a boil.  Add the curry powder and yellow split peas.  Allow to simmer until the peas are completely soft.  Remove from heat, strain lightly through a sieve, and allow to cool.  Once cooled, mash the peas completely with a fork.

Meanwhile, sift together the flower, baking powder, and salt.  Add the cold butter, and crumble into the mixture.  Add water slowly and mix to form a dough.  Knead and let stand for 30 minutes.  Knead again, and divide into 4 – 6 balls.

Make a deep hole through the middle of each ball, and place some of the dhal mixture inside.  Pinch closed the opening of the holes.  Roll out until round on a floured board.  Cook on both sides on a lightly oiled griddle or large frying pan, for about 1 ½ minutes per side.  Coat each side with vegetable oil as it cooks.Remove from heat  and fill with curry.

Note: to fill the roti, put the curry filling in the centre.  Fold the right side over the filling, followed by the left side.  Fold over the ends to form a neat wrap.

Dhalpuri roti, which is characterized by the use of split peas and cumin, is the most popular roti.  There are 3 other types made throughout the West Indies:

Sada roti is similar to naan, but since it is cooked on a tava, the bottom is not crisp.  It is the easiest to make, and is a popular breakfast option in Trinidad, where it is combined with tomato choka, bauganchoka, and other vegetable dishes.

Raratha roti is make with butter, usually ghee.  Oil is rubbed on both sides, then it is fried on a tava.  This gives the roti a crisp outside.  When it is nearly finished cooking, it is beaten on the tava, causing it to crumble.  This type of roti is also called “Buss-Up-Shut” because it resembles a “burst up shirt.”

Dosti rotihas two lavers rolled together and cooked on a tava.  It is also rubbed with oil while cooking.  The word dosti means friendship in Hindi.

Recipe courtesy Michael Bonacini
www.oliverbonacini.com