Amazing how once a week, without fail – here comes another Thursday. At least you know you’ll get a fun video to watch!
Today’s recipe: I apologize profusely for the formatting – I cannot for the life of me figure out how to close the gap in these paragraphs.
- Three parts to this recipe may sound daunting, but it goes fast!
- This dish, particularly the curry, is best made ahead of time. Like a day ahead of time.
- A food processor can make all parts of this dish, and ease your life tremendously.
- Food processor directions are given: if you don’t have a food processor, comment below and I’ll give you those directions!
- 2 c flour (I use half ww)
- 1 TBS vegetable shortening
- 2 tsp baking powder
- 1 tsp sugar
- ½ tsp salt
- about ¾ c water
- Pulse dry ingredients together until they look like sand, 6-7 pulses. Drizzle in ½ c water, then pulse to form a dough. Add extra water if you need to. Run the machine for about 10 seconds, to get the dough cohesive and cleaning the sides.
- Dump the dough onto a floured board and knead for a few seconds, to form a nice ball. Put in an ungreased bowl and cover it. Let rest for at least 30 minutes.
- 1 c cooked lentils or split peas (you can use canned lentils. Or cook up a batch of peas or lentils and freeze the rest!)
- 1 tsp ginger
- ½ tsp turmeric
- pinch salt
- NO EXTRA WATER OR LIQUID!!!!!
- Pulse together until legumes are broken down, not quite a paste but not whole pieces either.
- Put filling into a bowl and set aside for later.
(you can use any curry you want for this – we have always had potatoes so that’s our go-to)
- 6-7 organic potatoes, washed and scrubbed (I specify organic for a lot of reasons. One is that I’m lazy and hate peeling potatoes)
- ¼ c vegetable oil (coconut oil would also be delicious)
- 6 cloves garlic, minced or pressed (or zipped in the food processor!)
- ½ tsp dried rosemary
- 2 heaping TBS curry powder, whatever brand you prefer. (I like Sun)
- 1 can chunk pineapple in juice (or use a fresh pineapple!)
- 2 c liquid – stock, broth, or water
- Using the slicing attachment for the food processor, slice all the potatoes with the 4 mm disc
- Heat the oil in a large pot. Add garlic, rosemary, and curry powder and cook until sizzling and you can smell the garlic and curry, about 30 seconds. Stir in the pineapple and juice.
- Add the potatoes and stir to get the curry mix on the potatoes, as best you can.
- Pour in the liquid and stir again, then cover and put on low to cook until the potatoes are tender.
- Knead the dough for a couple of seconds. Cut it into 4 parts.
- Form one part into a ball, then flatten to wider than your hand. Cup the dough in your hand and spoon in filling, 2 TBS +. Pinch the dough closed around the filling, forming a ball. Dust with flour and flatten, then set aside to rest. Repeat with remaining dough and filling.
- Rest for 20 minutes or so.
- Dust ball with flour. Flatten with your hand, then using a rolling pin or wine bottle, roll out the dough so it’s thin enough to see the filling through the dough. Might wind up 12-14 inches in diameter or more.
- On an ungreased skillet, cook the roti until it is showing brown spots on one side, then flip it.
Top roti with curried potatoes, and serve with other toppings. We use chutney, yogurt, hot sauce . . . in Trinidad they’d use kuchela, but I don’t have any left.
Put some David Rudder on the stereo, wrap yourself in a sarong, and take a trip!