Trinidad Roti with Curried Channa and Potatoes
Homemade flour roti wrapped around a simple curry of chickpeas, Yukon Gold potatoes, onion, garlic, and curry powder. This vegan Trinidadian-inspired wrap is hearty, filling, and made with mainstream grocery ingredients.
- budget-friendly
- caribbean
- chickpea curry
- chickpeas
- comfort food
- curried channa
- curry
- dairy-free
- dinner
- egg-free
- flatbread wrap
- flour roti
- light meal
- lunch
- main course
- meal prep
- nut-free
- pantry staples
- plant-based
- potatoes
- roti
- shellfish-free
- skillet
- soy-free
- stovetop
- trinidad roti
- Trinidadian
- trinidadian-inspired
- vegan
- vegetarian
- yukon gold potatoes
- Cuisine
- Trinidadian-inspired
Shopping options
Check ingredients to include themPackage used · most used first
Canned chickpeas, drained and rinsed · 2 Can
Kroger® Garbanzo Beans
Sale
97%
Details
Yukon Gold potatoes, peeled and cut into 1/2-inch pieces · 1 Pound
Private Selection® Petite Gold Gourmet Potatoes
Sale
67%
Details
Garlic, minced · 3 Count
Garlic
Sale
30%
Details
Curry powder · 2 Tablespoon
Kroger® Curry Powder Shaker
26%
Details
Yellow onion, diced · 1 Count
Kroger® Yellow Onion 3 lb Bag
17%
Details
All-purpose flour · 2 Cup
Kroger® Bleached All Purpose Flour
11%
Details
Vegetable oil · 5 Tablespoon
Kroger® 100% Pure Vegetable Oil
8%
Details
Kosher salt · 1.5 Teaspoon
Kroger® Coarse Kosher Salt
1%
Details
Warm water · 0.75 Cup
Tap water
0%
Details
Water · 1.5 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
3 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- all-purpose flour-2 cups
- water-1 1/2 cups
- warm water-3/4 cup
- vegetable oil-1/4 cup + 1 tablespoon
- yellow onion-1 medium
- garlic-3 cloves
- curry powder-2 tablespoons
- Yukon Gold potatoes-1 lb
- canned chickpeas-2 cans
- kosher salt-1 1/2 teaspoons
Dice the onion, mince the garlic, peel and cut the potatoes, and drain and rinse the chickpeas before starting.
Keep fingers tucked and the knife blade angled away while cutting the onion and potatoes.
In a large bowl, combine all-purpose flour and 1/2 teaspoon kosher salt. Stir in the warm water and 1 tablespoon vegetable oil until a shaggy dough forms, then knead for 5 minutes until smooth and soft.
Cover the dough with a clean towel and rest for 20 minutes. Divide into 4 equal balls and keep covered while making the filling.
Heat 2 tablespoons vegetable oil in a saucepan over medium heat. Add the onion and cook for 4 minutes until softened, then stir in the garlic and cook for 30 seconds.
Use caution with the hot oil to avoid splatter burns.
Stir in the curry powder and cook for 30 seconds until fragrant. Add the potatoes, chickpeas, remaining 1 teaspoon kosher salt, and water.
Bring to a simmer, then cook uncovered for 18 to 22 minutes until the potatoes are tender and the curry is thick. Lightly mash a few chickpeas and potato pieces to help the filling hold together.
Simmer gently to reduce splattering from the hot curry.
On a lightly floured surface, roll each dough ball into an 8- to 10-inch circle. Keep the rolled roti covered so they do not dry out.
Heat a large skillet over medium-high heat and brush with a little of the remaining vegetable oil. Cook each roti for 1 to 2 minutes per side until lightly browned and puffed, brushing the skillet with more oil as needed.
Use caution around the hot skillet and hot oil while cooking the roti.
Spoon the curried channa and potatoes onto each warm roti. Fold in the sides, roll up tightly, and serve warm.
How did it turn out?
Rating and review tools are unavailable right now.