Recipe - Stuffed Roti With Curried Chick Pea Filling

FOR THE ROTI DOUGH
4 cup Allpurpose flour
2 teaspoon Baking powder
1 teaspoon Salt
One fourth cup Oil
1 cup Water, approximate

FOR THE FILLING
2 tablespoon Vegetable oil
1 small Red onion, minced
2 Cloves garlic, minced
1 Jalapeno pepper, seeded and
minced
1 One half tablespoon Curry powder
1 teaspoon Ground coriander, or cumin
One fourth teaspoon Salt
4 cup White potatoes, minced , or
sweet potatoes, or winter
squash
1 One fourth cup Water
2 cup Cooked chickpeas, drained
1 tablespoon Butter

To make the dough . . . combine the dry ingredients in a mixing bowl.
Gradually add the oil and water to the bowl, mixing and kneading the dough
as you go. The dough should not be so wet that it sticks to your fingers,
but should hold together when pressed into a ball. Form a ball and set the
dough aside for about 15 minutes.

To make the filling . . . heat the oil in a skillet and add the onion,
garlic, and jalapeno. Saute for 4 to 5 minutes over medium heat. Add the
seasonings and cook 1 minute more. Add the potato and water and cook for
about 15 minutes, until the potatoes are tender. Add the chickpeas
(garbanzos) and cook for another 5 to 10 minutes, until the filling is
chunky and thick. Set the filling aside.

Divide the dough into 4 to 6 equalsized balls. Flatten each ball and roll
out into thin 8inch squares. Fill the middle of each square with about 1/2
cup of the filling. Wrap the dough around the mixture, burrito style, and
seal the filling inside .

To cook the roti, heat the butter in a skillet over high seat until it
sizzles. Reduce the heat to medium and, using a large spatula, place a
filled roti in the pan. Cook for 3 to 4 minutes, until the crust is golden
brown. Turn with a wide spatula and continue cooking. Repeat the process
with the remaining roti. Serve the roti with your favorite hot sauce.

Yield: 4 large servings Each serving provides: 939 Calories 27 g fat (8
mg chol)

Jay says ... Roti (pronounced rowtee) is a fat Caribbean sandwich stuffed
with curried vegetables. Years ago, immigrant Indians brought the tradition
to Trinidad, and it spread to all of the other islands. I devoured my first
roti on Saint Lucia, and I was quickly converted to a roti enthusiast.
Potatoes, chickpeas, and pumpkin are some of my favorite fillings. Ideally,
the dough should be rolled out very thin, like a samosa wrapping or a
tortilla. from Lean Bean Cuisine (1995) Jay Solomon / ISBN 1559584386
/ Beans, Vegetarian . Formatted by patH phannema@wizard.ucr.edu

Recipe by: Jay Solomon of Vegetarian Times

Posted to MCRecipe Digest V1 #393 by patH phannema@wizard.ucr.edu on Jan
28, 1997.