Trinidad Roti with Curried Channa and Potatoes

Cuisine

Trinidadian-inspired

Servings

4

Total time

1 hr

Prep

25 min

Cook

35 min

Difficulty

hard

Ingredients

• 2 Cup All-purpose flour - 2 cups (240 g), About 240 g; used for the roti dough.
• 1.5 Teaspoon Kosher salt - 1 1/2 teaspoons (9 g), divided, Divided: 1/2 teaspoon for the dough and 1 teaspoon for the filling; about 9 g total.
• 0.75 Cup Warm water - 3/4 cup (180 ml), About 180 ml; used for the roti dough.
• 5 Tablespoon Vegetable oil - 5 tablespoons (75 ml), divided, Divided: 1 tablespoon for the dough, 2 tablespoons for the filling, and the remainder for cooking the roti.
• 1 Count Yellow onion, diced - 1 medium (about 1 cup), About 1 cup diced.
• 3 Count Garlic, minced - 3 cloves (about 1 tablespoon), About 1 tablespoon minced.
• 2 Tablespoon Curry powder - 2 tablespoons (14 g), About 14 g.
• 1 Pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces - 1 pound (454 g), About 454 g; peeled and cut into 1/2-inch pieces.
• 2 Can Canned chickpeas, drained and rinsed - 2 cans (15 ounces each), Drained and rinsed before use.
• 1.5 Cup Water - 1 1/2 cups (360 ml), About 360 ml; used to simmer the curry filling.

Instructions

1. Prepare the vegetables and chickpeas

   1. *Dice the onion*, *mince the garlic*, peel and cut the potatoes, and *drain and rinse the chickpeas* before starting.

2. Mix and knead the roti dough

   2. 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*.

3. Rest and divide the dough

   3. Cover the dough with a clean towel and *rest for 20 minutes*. Divide into *4 equal balls* and keep covered while making the filling.

4. Cook the aromatics

   4. 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*.

5. Build the curry filling

   5. Stir in the *curry powder* and cook for *30 seconds* until fragrant. Add the potatoes, chickpeas, remaining 1 teaspoon kosher salt, and water.

6. Simmer and thicken the filling

   6. 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.

7. Roll the roti

   7. 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.

8. Cook the roti

   8. 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.

9. Fill, roll, and serve

   9. Spoon the *curried channa and potatoes* onto each warm roti. *Fold in the sides*, roll up tightly, and serve warm.