Preparation / Directions:
To make the dough: Combine the dry ingredients in a mixing bowl. Gradually add the oil and water to the bowl, mixing and kneading the dough as you go. The dough should not be so wet that it sticks to your fingers, but should hold together when pressed into a ball. Form a ball and set the dough aside for about 15 minutes.
To make the filling: Heat the oil in a skillet and add the onion, garlic, and jalapeno. Sauté for 4 to 5 minutes over medium heat. Add the seasonings and cook 1 minute more. Add the potato and water and cook for about 15 minutes, until the potatoes are tender. Add the chickpeas (garbanzos) and cook for another 5 to 10 minutes, until the filling is chunky and thick. Set the filling aside. Divide the dough into 4 to 6 equal-sized balls. Flatten each ball and roll out into thin 8-inch squares. Fill the middle of each square with about 1/2 cup of the filling. Wrap the dough around the mixture, burrito style, and seal the filling inside .
To cook the roti: Heat the butter in a skillet over high seat until it sizzles. Reduce the heat to medium and, using a large spatula, place a filled roti in the pan. Cook for 3 to 4 minutes, until the crust is golden brown. Turn with a wide spatula and continue cooking. Repeat the process with the remaining roti. Serve the roti with your favorite hot sauce.
Yield: 4 large servings
Years ago, immigrant Indians brought the tradition to Trinidad, and it spread to all of the other islands. I devoured my first roti on Saint Lucia, and I was quickly converted to a roti enthusiast. Potatoes, chickpeas, and pumpkin are some of my favorite fillings. Ideally, the dough should be rolled out very thin, like a samosa wrapping or a tortilla.
Source: Lean Bean Cuisine (1995) Jay Solomon ISBN 1-55958-438-6
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