Trini Roti

When people hear Indian Food the first thing comes to mind is roti. In Trinidad and Tobago, there are three main types of roti; Dhalpourie, Sada and Buss Up Shut as depicted in the pictures below. Each roti has it's own characteristics and differ in some way or the other. The following are recipes of how to make each type of roti that will have you licking your fingers in the end;

DHALPOURIE ROTI  

Serves 8

INGREDIENTS

1 cup split peas/ dhal

½ tsp. saffron powder

3 cloves garlic

5 cups flour

1 tbsp. baking powder

½ tsp. salt

½ tsp. geera powder 

1 tbsp. ghee or butter

¼ cup oil

Water for kneading

INSTRUCTIONS

1)Sift the flour with the baking powder and salt. Knead flour to a soft dough. Rub oil over the dough. Make dough into 6 or 8 balls/loyas according to the size of the tawah. Leave to rest.

2)Boil the split peas/ dhal with saffron, salt and a clove of garlic and drain. Grind the split peas with a small hot pepper and 2 cloves of garlic.

3)Add geera, salt to taste. Mix well and set aside. Open the each ball of dough and place in the centre, 2-3 tbsp. of split peas as the filling. Pull the sides over and close up. Turn over and leave to rest.

4)Roll out the dough very thinly. Heat tawah on a medium heat. Grease the tawah and place the rolled out roti.

5))Grease the top, cook on one side, turn over, and cook on the other side. Be sure to press the edges of the roti when the dhalpourie is cooked and swells, fold and place in a bowl to cool.

SADA ROTI

Makes 4 roti

INGREDIENTS

4 cups flour, sifted

4 tsp. baking powder

1 tsp. salt

1 ½ cups water or slightly more

INSTRUCTIONS

1) Combine the flour, baking powder and salt in a medium size bowl. Form a well in the centre and add all the water, and little more if needed to make soft dough. Knead well and form a large ball.

2)Cover the dough with a damp towel and leave to rest for 1 hour. Divide the dough into four “loyah” (balls) and shape them. Again, allow dough to rest for 1 hour.

3)On a floured board, or clean table top, roll out dough using a bailna/ rolling pin till it is about ½ inch thick and round.

4) Cook on a moderately hot tawah until it rises and turns slightly brown. Turn to the other side and cook.

5)Edges are toasted over the fire to ensure they are cooked. The edges will billow slightly. Place on a clean cloth and cover. Serve hot.

BUSS UP SHUT/ PARATHA ROTI

Serves 6

INGREDIENTS

4 cups flour

6 tbsp. Ghee/ butter 

4 tsp. baking powder

2 tbsp. oil

½ tsp. salt

1¾ cups water

INSTRUCTIONS

1) Sift and mix the flour, baking powder and salt. Add enough of water. Knead to a soft dough. Form four loyas or balls and leave to "rest" for about 15 - 30 mins.

2)Roll out the dough. Spread butter or ghee and sprinkle with flour. Make a cut from the centre out to the edge and roll making a cone. Press the peak and flatten the centre of the cone. Leave to "rest" about 15 - 30mins

3)Roll out on a floured board Using the flat side of a cup or other utensil, dip into butter or ghee and coat an already hot tawah. Place the dough onto the tawah.

4)Spread the ghee or butter on one side using the flat edge of the cup, then turn over onto the other side to cook.

5) Spread butter or ghee on the other side the same way. When cooked on both sides use a dabla to break up the roti. (You can alternatively, wrap the roti in a clean cloth and beat with you hands or bailna).

ENJOY YOUR ROTI!!!