Trinidadian Roti Recipe By Tasty

TRINIDADIAN CURRY GOAT AND ROTI

Steps:

• In a large bowl mix together flour, sugar, baking powder and salt.
• Either cut the goat into 1"-inch pieces yourself or ask your butcher to cut it up for you when purchasing. Soak in the juices of 1/2 lemon or lime and rinse with water.
• Make a well in the middle of the flower mixture and then add oil, followed by warm water. Knead dough for 30 seconds to 1 minute to form soft and sticky dough.
• Season the meat with 1/2 cup of green seasoning, cilantro, onion, garlic, habanero pepper, salt and pepper. Refrigerate for a minimum of 8 hours and up to 24 hours.
• Divide dough into 6 equal pieces. Set aside and let rest for 15-30 minutes.
• Combine curry powder, duck and goat curry power, amchar masala and 2 tablespoons of green seasoning -- this is your curry mixture.
• The resting of the dough helps to relax the gluten and make it not only easier to work with, but also produces tender paratha.
• Heat oil in a heavy-bottomed pan, add your quarter onion sliced, and cook until soft and browning. Add curry mixture to the hot oil and cook for 3-5 minutes.
• Place the 6 dough pieces on a heavily floured surface and roll out each dough ball into a circle. (They do not have to be perfect circles.)
• Add goat meat and thyme sprigs, as well as any reserve liquid from marinating bowl to pan. Cook until goat is browned and releases liquid. About 20 minutes. Taste for salt and adjust seasoning.
• Using your fingers or a knife, rub ghee or oil (about a tablespoon) on the surface of the dough, lightly sprinkle with flour.
• Add about 4 cups of water to the goat, reduce the heat and simmer gently for about 1 to 1 1/2 hours to tenderize the meat.
• Using a knife, make a cut from the centre of the dough to the outside. Roll dough clockwise to form a cone.
• If the meat is not tender enough or the liquid is evaporating too quickly add more water and continue cooking.
• Push cone tip inwards. Place in an oiled bowl and cover with a damp cloth. Repeat this process for other 5 pieces of dough. Oil each piece to prevent dough from drying out and let rest for about 2 hours or more, covered.
• Before taking your curry off the heat, toss in chopped cilantro and cumin
• When ready to cook, heat up griddle, crepe pan or cast iron to medium heat. Meanwhile, gently flatten out each cone and roll out. Begin rolling out the dough from the centre working outwards.
• Rotate the dough slightly each time you roll it. Try and aim for about 10"-inch circles, make sure they are thin at the edges. Gently place dough on the griddle, I used a large frying pan, but a skillet will work as well.
• Heavily oil (or baste with ghee) the upwards facing side of the dough (making sure you baste the edges too). Cook until tiny bubbles/air pockets appear on the top of the roti, then flip dough.
• Making the 'torn up shirt' look can be achieved in several ways. You can crush roti with two spatulas while still on the griddle (essentially squishing the roti so the flakes become visible).
• You can also place roti in a large bowl with a lid and shake or wrap in a clean cloth and shake vigorously.
• Serve warm with curry.

CARIBBEAN TRINIDAD ROTI

Steps:

• Combine the dry ingredients in a mixing bowl. Gradually add the oil and water while mixing and kneading the dough, Set the dough aside for 15 minutes.
• Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out into 8 inch squares.
• Fill the middle of each square with about 1/2 cup of filling mixture. Wrap the dough around the mixture to seal the filling inside.
• To cook the roti, place the butter in a skillet over high heat until it sizzles. Reduce the heat to medium and place the rotis in the pan.
• Cook for 2-3 minutes, until the crust is light brown. Turn with a wide spatula and continue cooking. Repeat the process with the remaining rotis. Serve immediately.
• SWEET POTATO FILLING: Place the butter, garlic, and onion in a deep skillet and sauté for 3-4 minutes over medium heat. Add the potato, water, curry powder, hot sauce, and salt and cook for 15 minutes, until the potatoes are soft but not mushy. Add the chickpeas and cook another 5-10 minutes, stirring occasionally. Set the filling aside.
• CHICKEN FILLING: Place the butter, garlic, onion and pepper in a deep skillet and sauté for 3-4 minutes over medium heat. Add the curry powder, hot sauce, coriander, and salt and sauté for another 2 minutes. Add the pumpkin and water and cook over medium heat for 20 minutes, stirring occasionally. Stir in the chicken and simmer for another 5 minutes. Set aside.

TRINI ROTI - FLAVOUR FROM THE WEST INDIES

Steps:

• In a bowl, combine yogurt, minced garlic, and spices. Season chicken thighs well with salt before adding them to yogurt curry marinade, and covering to rest in the fridge for eight hours or (preferably) overnight.
• Remove chicken from the fridge and with hands, wipe away most of the marinade and cut into good-sized strips/chunks and reserve wet and cold. Heat good-sized pot with about half the oil and sweat onions until tender. Add remaining oil, garlic, ginger, spices, and chilies and cook, stirring constantly to prevent burning and create a thick curry paste, allowing flavors to release.
• Saute the chicken in hot curry paste to seal the flesh, about 5 minutes, then cover with stock and coconut milk and stir to coat and cover. Add potato and taro root and bring to a boil (add water if needed to cover) and reduce heat to a low and simmer - an hour or more.
• As the sauce thickens check seasoning, add additional heat (chilies) if needed add salt to taste. As roti wraps are finishing, add fresh coriander and stir, removing from heat to serve.
• In a large bowl sift together flour, salt, yeast, and baking powder, and begin adding water, about a 1/4 cup at a time. Knead in as much water as required to come to a firm dough, then cover with plastic wrap or a clean tea towel and let it rest for about 20 minutes in a warm spot. Note: depending on your flour you may need more water, dough should be springy, not tough.
• Knead rested dough for about 90 seconds. Divide dough into six even balls, pat or each into a round, flat disk. Move the dough onto a floured surface and roll into round sheets with a rolling pin until they are roughly 10-inches wide and a 1/4 inch thick.
• Lightly brush flat roti wrap with oil and place on a hot, flat skillet. Cook each side for about 2 minutes until brown bubbles begin to appear. Remove and cool.

TRINIDADIAN ROTI RECIPE BY TASTY

Steps:

• In a large bowl, combine the flour, baking soda, and salt, and mix until fully incorporated.
• Slowly add the water until the mixture forms a dough.
• Divide the dough into roughly 12 loyas (balls), cover with a dish towel, and let rest for about 30 minutes.
• Sprinkle each ball with flour and flatten or roll out into a circle roughly 5 inches (12-cm) in diameter.
• Spread ghee on each round and make a cut from the center out to the edge, then roll to make a cone.
• Press the peak and flatten the center of the cone. Let rest for another 30 minutes.
• On a floured surface, roll each ball into a circle roughly 8 inches (20-cm) in diameter.
• Heat a tawah or flat frying pan over medium-high heat. Coat with oil and place a round of dough on the pan.
• Cook the dough until light brown, watching carefully, about 5 minutes. Then flip and cook on the other side, about 3-4 minutes more. Repeat with the remaining dough rounds.
• Break up the cooked roti with your hands or serve whole.
• Serve the fried roti with the fillings.
• Enjoy!