Bara Roti

Roti background:

Roti is a very popular dish in Trinidad & Tobago where there are shops selling roti with different curry fillings (meat fillings - curry beef, shrimp, chicken or goat & non-meat fillings - curry potatoes). There are also different types of roti such as Dhalpouri, Dosti, Bus-up-shut (Paratha) and Sada roti.

Please be aware that these are Trinidad-East Indian dishes and are often quite different from East Indian dishes cooked in India.

Equipment: A suitable flat iron surface like a large frying pan, a griddle, or ideally, a flat iron plate called a 'tawah' or 'plateen' A brush like a barbecue brush to apply the oil; some simply tie a few strips of cloth to the end of a wooden stick (called a 'puchara')

Bara Roti
  • 1 lb. flour (4 cups)
  • approx 6 oz water for kneading
  • 2 tablespoons yellow split peas (dhal)
  • 1 tablespoon baking powder
  • 1 tsp salt
  • 1/2 onion chopped
  • 3 cloves garlic, peeled
  • 1/2 teasp turmeric powder
  • pepper to taste
  • oil for frying

    Wash dhal and soak in warm water to cover for about two hours. Put in fine strainer and wash again (so you won't lose the skins of the dhal); retaining the water. Place dhal, water, onion, garlic and pepper in a blender and blend for 3 mins; set aside. In a mixing bowl place flour, baking powder, salt and turmeric, mix well. Add blended dhal mix again. Knead like roti and shape into small balls (makes 23-24 baras). Roll out thin with rolling pin and deepfry in oil on medium heat. Drain off baras on brown paper. Serve hot with any chutney, channa or vegetable.

    Note: Bara roti is used in making Doubles.

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