caribbeanrotichickpeavegetarianflatbreadcurryweeknight

Roti with Curry Vegetables

Name: Roti with Curry Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Caribbean
Ingredients: 160 g plain flour; 4 g baking powder; 2 g fine salt; 15 ml neutral oil; 95 ml warm water; 15 ml neutral oil; 100 g onion, finely diced; 8 g garlic, minced; 10 g curry powder; 3 g ground cumin; 180 g potato, peeled and cut in 1 cm cubes; 240 g cooked chickpeas, drained; 120 ml water; 4 g fine salt; 1 g black pepper; 20 g spring onion, sliced

This quick Caribbean-style roti is filled with a warmly spiced curry of chickpeas and tender potato, wrapped in a soft pan-cooked flatbread. The result is comforting, fragrant, and satisfying, with a texture that is hearty enough for dinner yet simple enough for beginners.

40 min

2 servings

626 kcal

Caribbean

Ingredients

Roti dough

160 gplain flour
4 gbaking powder
2 gfine salt
15 mlneutral oil
95 mlwarm water

Curry vegetable filling

15 mlneutral oil
100 gonion, finely diced
8 ggarlic, minced
10 gcurry powder
3 gground cumin
180 gpotato, peeled and cut in 1 cm cubes
240 gcooked chickpeas, drained
120 mlwater
4 gfine salt
1 gblack pepper
20 gspring onion, sliced

Instructions

1
Make the dough first so it can relax while you cook the filling. In a bowl, mix the plain flour, baking powder, and fine salt. Add the neutral oil and warm water, then stir and knead for 2-3 minutes until a soft, smooth dough forms. If sticky, dust with a little extra flour; if dry, add 1 teaspoon water. Cover and rest for 10 minutes.
2
While the dough rests, heat the oil in a frying pan over medium heat. Add the onion and cook for 2 minutes until beginning to soften. Stir in the garlic, curry powder, and ground cumin, and cook for 30 seconds to bloom the spices; they should smell fragrant, not scorched.
3
Add the potato, chickpeas, water, fine salt, and black pepper. Cover and simmer over medium heat for 10-12 minutes, stirring once or twice, until the potato is tender and most of the liquid has reduced.
4
Remove the lid and lightly mash some of the chickpeas and potato with the back of a spoon to make the filling hold together. Stir in the spring onion and cook 1 minute more, just until the mixture is fairly dry and scoopable. Take off the heat.
5
Divide the dough into 2 equal pieces. On a lightly floured surface, roll each piece into a thin round about 20 cm wide. Heat a dry or very lightly oiled skillet over medium-high heat. Cook one roti at a time for 1-2 minutes per side until puffed in places and lightly speckled with brown spots. Keep warm in a clean towel.
6
Spoon half the curry vegetable filling onto one side of each roti, fold over, and serve hot. For easier eating, press gently so the filling spreads evenly without tearing the bread.

Nutrition per serving

626 kcal

Calories

18g

Protein

94g

Carbs

19g

Fat

14g

Fiber

Notes

•For a softer roti, brush the hot breads very lightly with a few drops of oil and keep them wrapped until serving.
•Cut the potato small so it cooks within the 30-minute time frame.
•If you like heat, add a pinch of chilli flakes with the garlic and spices.
•This filling also works well with spinach or diced carrot added alongside the potato, but that will slightly increase cooking time.

Background

Roti in the Caribbean reflects the strong influence of Indian indentured labourers who brought flatbread and curry traditions to islands such as Trinidad and Guyana. Over time, the breads and fillings adapted to local tastes and ingredients, creating beloved handheld meals filled with curried vegetables, chickpeas, or meat.

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