I absolutely LOVE Caribbean roti and because I am lucky enough to live in Toronto, one of the most multicultural cities in the world, I am surrounded by great roti places. But I've been dying to try to make them myself. You can use all sorts of veggies, I just used what I had on hand. Other options include your preferred combination of: spinach, potato, sweet potato, squash, okra, etc. Authentic roti skins are often made from chickpea flour or split pea flour and I know they're available around the city, but I didn't have time to go looking for them so I just used whole wheat tortillas.
1 tsp vegetable oil
1 onion, diced
1 red pepper, diced
1 green pepper, diced
2 carrots, diced
4 celery stalks, diced
1/2 head cabbage, thinly sliced
4 cloves garlic, minced
1 knob ginger, finely diced
2 tbls good quality curry powder
1/2 tsp ground allspice
Scotch bonnett Caribbean style hot sauce, to taste (optional)
1 can chickpeas, drained
1 can light coconut milk
4 tbls coconut flour
Salt and pepper, to taste
6-8 roti skins or 10 inch whole wheat tortillas
Cook onion, peppers, carrots and celery in oil over medium high heat until slightly softened. Add cabbage, garlic and ginger and cook until cabbage is softened. Add spices and hot sauce and stir, turning heat down to medium. Add chickpeas, coconut milk and coconut flour and turn heat down to low. Simmer until gravy thickens, about 20-30 minutes. Put a few ladels of filling in the centre of a roti skin or tortilla and fold in all sides to made a square and then flip over so folds are on the bottom. Makes about 6-8 roti.
1 tsp vegetable oil
1 onion, diced
1 red pepper, diced
1 green pepper, diced
2 carrots, diced
4 celery stalks, diced
1/2 head cabbage, thinly sliced
4 cloves garlic, minced
1 knob ginger, finely diced
2 tbls good quality curry powder
1/2 tsp ground allspice
Scotch bonnett Caribbean style hot sauce, to taste (optional)
1 can chickpeas, drained
1 can light coconut milk
4 tbls coconut flour
Salt and pepper, to taste
6-8 roti skins or 10 inch whole wheat tortillas
Cook onion, peppers, carrots and celery in oil over medium high heat until slightly softened. Add cabbage, garlic and ginger and cook until cabbage is softened. Add spices and hot sauce and stir, turning heat down to medium. Add chickpeas, coconut milk and coconut flour and turn heat down to low. Simmer until gravy thickens, about 20-30 minutes. Put a few ladels of filling in the centre of a roti skin or tortilla and fold in all sides to made a square and then flip over so folds are on the bottom. Makes about 6-8 roti.
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