Recipe - Chicken Roti

4 cup Flour
2 tablespoon Baking powder
1 pn Salt
2 teaspoon Oil
1 One half cup ;Water, lukewarm
2 One half pound Chicken; skinned, boned &
cut into 1One half inch cubes
1 teaspoon Garlic; chopped
1 Scallion; finely chopped
One half teaspoon Scotch Bonnet pepper;
finely chopped
1 teaspoon Salt
3 tablespoon Curry powder
1 tablespoon Jira; ground
One half tablespoon Pepper, black
2 tablespoon Oil; for each poori
Scallions; garnish
Scotch Bonnet pepper; finely
chopped (garnish)
One half cup ;Water, or more

To prepare the pooris, combine the flour, baking powder, and salt in a
mixing bowl. Pour the oil into the water, then add this mixture to the
flour mixture to form a dough. Mix well. Knead for about 5 minutes until
dough is very smooth. Divide into 6 balls of dough. Set aside for about 2
hours, covered with a damp cloth. Using a rolling pin, roll each ball into
a thin flattened circle, a poori, about 9 inches in diameter. Set aside,
covered.

To prepare the filling, combine the chicken and all the other ingredi ents
except the oil and the garnish. Mix well and marinate for 2 hours or
longer. When done marinating, add 2 tablespoons oil to a saucepan and heat
to medium. Add the chicken mixture and cook, stirring con stantly for
about 5 minutes. Add the water then cook on low for about 5 minutes, or
until chicken is tender. Keep warm.

Add 2 tablespoons of oil to a skillet or grill. Place the rolled pooris on
the skillet. Fry each side for about 2 minutes, or until lightly browned.
Brush each side with margarine or oil. Wrap in clean towel to keep warm
until ready to serve.

When ready to serve, fold about 2 tablespoons of chicken mixture into each
round and serve. Garnish with scallions and Scotch Bonnet pepper.

NOTES: This chicken roti is a mixture of chicken and seasonings that is
: put into a piece of bread called a poori, and then eaten like a
: sandwich. The fillings vary from island to island in the
: Caribbean, depending on available ingredients and preferred
: seasonings. This recipe came from Chef Joseph Kissoonlal. He
: is of East Indian descent, and is the master behind the fine
: foods served at Granny B's Kitchen in Miami, a restaurant that
: features slowcooked, fast food!, Caribbeanstyle.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini