Monday, April 26, 2010

Roti!!!!!!!

To be honest, I wish I had time to write about something other than another delicious recipe and another silly hairdo, but they keep coming so freaking quickly, that I must post this in order to keep up.
So here:

And here:
Curried Potato Roti & Bean Salad
Adapted from The Caribbean Cookbook
First, a word from our sponsor:
Mmmmmmm roti. Roti is like soooo Caribbean omigod. Well, at least since Indian indentured servants brought it here. And by Indian, I mean from actual India, the homeland of Apu Nahasapeemapetilon. Basically, it's unleavened flatbread, of which there are many varieties. In the West Indies, it's usually made of wheat flour, baking soda, salt and H2O. It's also the name of a dish when meat or veggies are stewed or curried and then encased in a roti wrapper. For example, chicken roti, conch roti, beef roti, vegetable roti, shrimp roti, goat roti, and without further ado, Curried Potato Roti! Enough talking, let's cook, people!

The Wrapper:
2 cups all-purpose flour ( I used 1 cup Bob's Red Mill unbleached white & 1 cup whole wheat)
2 teaspoons baking soda (once again, I used Bob's)
Extra Virgin Olive Oil (for brushing)
Yogurt, to serve (Sadly, I did not have this on hand, but after eating this dish, I highly recommend making sure you do)
The Filling:
1 1/2 Tablespoons Extra Virgin Olive Oil
1 small spanish onion, finely chopped
2 cloves garlic, thinly sliced
1 tablespoon curry powder
1 pound taters (I used Yukon Gold), cut into small cubes
sea salt

For the filling, heat oil in a saucepan. Add onion and garlic, and cook gently for 7-10 minutes until soft.  Add curry powder and stir for a couple minutes. Add taters, sea salt, and 2/3 cup (5 ounces) water. Cover and simmer for 10-15 minutes until any moisture has evaporated. Set aside.
Meanwhile, sift flour, baking soda, and salt in a medium bowl. Slowly stir in enough water to make a stiff dough and knead until smooth. Divide into 8 pieces and roll each into a 4 inch circle. Lightly brush with oil and roll 'em into balls again. Cover with a damp towel and let rest 20 minutes.

Roll da balls out into 6 inch circles. Place a hefty spoonful of filling in the center of each circle. Fold the edges of the dough over to enclose the filling. Pinch with your fingers to seal.



Brush once more with oil. Heat a heavy pan or skillet and cook roti for a few minutes on each side or until browned. Serve with the yogurt. And a bean salad!


1 cup red kidney beans, soaked overnight
sprig fresh thyme (I used dried)
4 celery stalks, chopped
1 green bell pepper, chopped
1 small or medium red onion, finely chopped
Green leaves of your choosing (I used green leaf lettuce purchased at the local farmer's market)
Handful chopped fresh cilantro
Fresh squeezed lime juice
sea salt

Drain beans and put in a big saucepan with the thyme and lotsa cold water. Bring to a boil and let boil for 10 minutes. Reduce heat and simmer up to an hour until beans are tender. Drain and remove thyme.

Add celery, green pepper, onion, cilantro, lime juice and salt to warm beans. Arrange the greens in a pretty bowl and spoon bean mixture overtop. Eat!

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