• 4servings
  • 1minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, B9, B12, C, D
MineralsFluorine, Manganese, Calcium

Ingredients Jump to Instructions ↓

  1. Filling

  2. 2 tbsp Olive oil

  3. 1 onion , chopped

  4. 1 bunch spring onion s, chopped

  5. 3 garlic clove, chopped

  6. thyme sprigs

  7. 1/2 Scotch bonnet pepper

  8. 1/2 tbsp curry powder

  9. 5 baking potato es, peeled and chopped into 2 1/2cm chunks

  10. 3 x 400g tin of Chickpea s

  11. salt and fresh ground black pepper

  12. tomato ketchup, if needed Jamaican Curry Powder

  13. 50g Coriander seed s, dry-fried in a pan and finely ground in a pestle and mortar

  14. 50g ground turmeric

  15. 15g ground fenugreek

  16. 50g ground ginger

  17. 50g ground black pepper

  18. 15g ground cardamom

  19. 15g ground cinnamon Roti

  20. 270g plain flour

  21. 3 tbsp Baking powder

  22. 1/2 tsp Salt

  23. 250ml water

  24. vegetable oil , as needed

Instructions Jump to Ingredients ↑

  1. Method 1. First make the Jamaican curry powder. Mix together the ground coriander, turmeric, fenugreek, ginger, black pepper, cardamom and cinnamon. Store in an airtight container.

  2. Now make the roti dough. Sift the flour, baking powder and salt together into a large bowl.

  3. Add the water and mix in thoroughly to form a firm dough. Knead until smooth and set aside to rest for 30 minutes.

  4. While the dough is resting, prepare the potato and chick-pea curry. Heat the olive oil in a deep-sided, heavy-based frying pan. Add the onion, garlic, thyme and Scotch bonnet and fry gently for 5 minutes until the onion is softened.

  5. Add the curry powder and fry, stirring, for 2 minutes. Add the potatoes and chick-peas, with their liquid, to the pan. If necessary add enough water to cover the potatoes. Season with salt and freshly ground black pepper.

  6. Bring to the boil, reduce the heat and simmer for 30 minutes until the potato is tender. Taste to check the seasoning. If too bitter, mix in tomato ketchup to taste.

  7. Meanwhile, cook the roti. Knead the rested dough and divide into 4 even-sized balls. On a lightly floured work surface, roll out each dough ball into a 20-25cm circle.

  8. Pour enough vegetable oil into a large frying pan to just cover the bottom of the frying pan. Heat the oil to medium heat.

  9. Add a roti and cover the pan with a lid. Cook the roti for one and half minutes on each side, drizzling in a little extra oil on each side as it fries. Remove and drain on kitchen paper.

  10. . Repeat the process frying all the four roti.

  11. . Spoon the potato and chick-pea curry onto the freshly-fried roti. Roll up the roti over the potato curry and serve at once.


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