Page 8 - FEB 2022

TRINIDADIAN TRINIDADIAN PEPPER ROTI

PEPPER ROTI

INGREDIENTS FOR THE FILLING

1. 1 lb. potatoes peeled and cut into cubes.
2. 1 tbsp salt to taste
3. 1 small onion finely chopped
4. 4 cloves garlic minced.
5. 1 pimento finely chopped
6. 2 tbsp Jalapenos finely chopped
7. 1 tsp ground cumin (jeera)
8. ¼ cup carrot grated
9. 3 tbsp sweet pepper
10. 1 tbsp chive finely chopped
11. 1 tbsp cilantro finely chopped
12. 3 tbsp grated cheese (your choice) or as desired.

INGREDIENTS FOR DOUGH

1. 2 cups All-purpose or whole wheat flour
2. ¼ cup oil
3. 2 tsp baking powder
4. 1 ½ tbsp softened butter or vegetable shortening
5. 3 tbsp ghee
6. ¾ cup water
7. Make soft dough.

INSTRUCTION

Boil potatoes with salt until tender. Mash and keep aside. Sauté onions, cilantro, carrots,
pimento, jalapenos, sweet peppers and chives in 1 spoon of oil. Add the sauteed veggies,
jeera powder and grated cheese to the potatoes. Mix well. Now cut the dough into 2

balls. Roll out the first ball into a roti. Spread butter generously on it. Sprinkle flour. Cut
the rolled-out roti from edge to center. Roll the roti like you would for laccha paratha and
keep it aside. Do the same with the second ball. Let rest for 15 minutes. Then roll one roti

about ten inches. Set aside. Roll the second roti the same way. Spread the potato mixture
evenly onto the roti. Spread grated cheese evenly on the mixture. Cover with the other roti
like a quesadilla. Press down the edges with a fork to seal evenly. Heat a large tawa and
carefully place the roti on the evenly heated tawa. Cook both sides well, spreading oil or
butter around the roti. Remove from tawa and slice with a pizza cutter into 8 even slices.

Enjoy with your favorite chutney.

DesiPages DFW | February 2022 VOL 36 | 8