Roti Recipe

[Glaciel]

Good morning Granma

I recently moved to NC from Boston and can no longer run to the local roti shop.

I once made roti with what I believe was one of your recipes from the archives. It had a split pea filling.

Would you be so kind as to provide the recipe for me, please? Thank you.

[grandma2]

Re: Roti Recipe

hi Glacial, how yu doin girl, NC huh,mi sista lives there in Winston Salem, lang time mi nuh visit still, next time mi a come tru mi link yu seen.

ok as yu may knoh mi nuh really mek roti yu knoh, now mi adda sista a she a de wiz.....mi will give yu de recipes.

seem mi just cant get dem roun, but dem taste good still DWL


Roti

2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 oz margarine
3/4 cup warm water or milk

rub margarine into dry ingredients.bind with water,to form a soft dough (yu knoh mi do mine like mi a mek fry dumplin).cover and set aside for 30 mins. roll into 2 inch balls.

if yu good yu can do dis nex part by hand, but mi caan do it so, flour a board,and roll dough out to say 8 inchs round. set your tawah (taw wah) to get hot.oil the tawah (griddle) brown roti first on one side then the other. take the back of a spoon that has been restin in some oil,an press down on the roti now and again,especially the edges. it makes about 6.


Dhalpuri Roti

Ingredients For the filling

5 oz Cooked Split peas or Lentils
1 heaped teasp Curry Powder
1 small Onion, chopped
1 Garlic Clove, crushed
Salt and Pepper

For the Dough
1 lb Plain Flour
2 teasp Baking Powder
1 teasp Salt
5oz Butter
7.oz. Water (approx)
Vegetable Oil

Place all the filling ingredients in a food processor and process until mixed but not too pureed. Set aside.

Sift together the flour, baking powder and salt into a large mixing bowl.

Rub the butter into the flour mixture with your fingertips until it resembles fine breadcrumbs then slowly add the water and mix to form a dough.

Knead well for 10 minutes until smooth and elastic then divide into 8 balls.

Roll out the dough balls to about 12mm/1/2-inch thick then place 2 or 3 tablespoons of the dahl mixture in the centre of each.

Enclose the dhal mixture with the roti dough, form into a ball then gently roll out to a bout 7mm/1/4-inch thickness, being careful not to break the roti dough enclosing the dhal mixture.

Brush a large frying pan or flat griddle with plenty of oil and heat until hot. Fry the rotis for about 3 minutes on each side, brushing with a little vegetable oil as it cooks until golden brown and crisp. Remove and drain on paper towels.