pepper roti

If you think one paratha is amazing, try having two at the same time! A flavorful and spicy filling made with mashed potatoes,  grated carrots, hot pepper/s, bell pepper, pimento peppers, garlic and culantro(bandhania/shado beni) is sandwiched between the two flaky layers of paratha roti. Melty, Trinidad cheese(New Zealand Cheddar) is placed over the carrot filling, or sometimes mixed into the filling, to help seal the deal.

Trinidad Pepper Roti

potatoes (1 1/2 lbs, peeled and cut into 1 inch pieces)

salt (to boil potatoes)

carrot (chopped small (optional))

green bell pepper (chopped, optional)

garlic (use more if very small)

pimento peppers (stems removed)

Hot red pepper (habanero, scotch bonnet, cherry, or

bandhania (culantro (Substitute: small bunch cilantro

Himalayan salt (or

cumin (roasted geera)

cheese

vegetable oil

butter (ghee or organic sweet cream

all purpose flour

baking powder

salt

brown sugar

water

Flour

Peel, dice and rinse potatoes. Place in a pot over high heat and cover with water. Stir in salt. Bring to a boil and cook until tender. Drain completely and cool.

TIP TO SAVE TIME:Alternately, you can boil the potatoes with the skin on and use a potato ricer which separates the skin from the potato and mashes it at the same time.

While potatoes are cooking, place the remaining ingredients(make sure they are dry) in a food processor and mince until fine(alternately you can grate the carrot with a grater).

Add minced veggies to potatoes, mash with a fork or masher until lump free and thoroughly combined. Add salt and roasted geera(cumin) to taste.

Grate cheese

Mix butter and oil until incorporated and fluffy.

Prep Work:

In a large bowl, combine the flour, baking powder, salt and sugar.

Gradually add water to make a shaggy, soft dough. Tip: You want a soft sticky dough, if it’s too sticky and unable to handle well, add 1 teaspoon flour at a time until you can work with it.

Form into a large round and rub 1 tablespoon oil over dough.  Cover with a cloth and let it rest for a minimum of 15 minutes.

Divide the dough into 6 equal pieces and form each into into a ball(loyah). Cover and let it rest for 15 minutes, minimum.

Knead flour

Using one dough ball at a time, roll out into a large circle using a rolling pin. Using your fingers (or the bottom of a spoon or brush), rub the surface of the dough with the butter-oil mixture.

Sprinkle on flour. Cut dough downwards with a knife from the center of the dough downward. Roll clockwise into a cone. Take the end of the dough and tuck it under the base of the cone.

Push the tip of the cone downwards into the dough. Repeat with the remaining dough. Cover dough and let it rest for 15 minutes minimum.

When ready to cook the roti, heat tawa, dry cast-iron skillet or griddle over medium heat until hot and brush with a very little butter-oil mixture.

Working with one ball of dough at a time (keep the remaining dough covered), and using just enough flour to prevent sticking to the counter and rolling pin, press dough into a small flat circle (about 4 inches).

Using the rolling pin, roll the dough(loyah). Flip, rotate and roll until it becomes a thin, even 10 inch round(or as wide as your tawa/griddle), making sure that the edges are not thick. If you can't make it round, don't worry, it tastes just as good and you have the opportunity to stretch and fix once it's on the tawa. Roll out a second dough, ensuring that it is the same size as the first.

Wrap dough to make paratha

Divide the potato filling into thirds and place 1/3 on one of the rolled out dough. Spread the filling evenly with a fork or your hands, leaving half inch edge all around.

Sprinkle on 1/3 cheese or to taste(I prefer less cheese if using yellow cheddar).

Place the second rolled out dough on top of the filling, pulling the edges to line up equally with the first.

Seal the edges by pressing with a fork or pinching a small piece and roll and twist upwards.

Fill Dough (Pre-heat tawa over a medium flame because the filled dough must be cooked immediately)

When the tawa is hot, pick up the filled dough carefully, place it on the palm of your hands and lay it gently on the tawa.

Tip: Press the surface of the dough with the palm of your hands to flatten and disperse filling that may have moved while transferring.

Brush about 1 tablespoon butter mixture over the surface of the roti and cook for 1-2 minutes. Flip when the bottom is golden brown.

Drizzle or brush butter mixture over the other side. Flip.

Cook for a minute more, spinning roti slowly in a clockwise direction to allow the oil to spread and the roti to cook evenly. Press edges with a dabla or flat wooden spoon or spatula to hasten cooking. Repeat flipping and cooking if necessary until the roti is fully cooked.

When the pepper roti is fully cooked and is a nice golden brown on both sides and crispy, use two wooden spatulas to transfer to a flat surface (lined with parchment paper). Cut into quarters or eights and enjoy hot!

You may wrap immediately in a clean, dry cloth, however, I highly recommend eating and serving it while it's hot and crispy.

Cook Dough

https://www.youtube.com/watch?v=nIeS5Rtbz8o

Thank you for visiting my channel. This is the first of my Cooking Videos(others were home movies).

If you think one paratha is amazing, try having two at the same time with a hot, spicy filling! Some like it hot! The filling, sandwiched between the two flaky layers of roti, is made with potato, carrots, hot pepper/s(which can be roasted), bell pepper, pimento peppers, seasoned with garlic and culantro(bandhania/shado beni). Melty, Trinidad cheese(New Zealand Cheddar) is placed over the carrot filling, or sometimes mixed into the filling, to help seal the deal.

While it is called Pepper Roti, when making it at home you can control the heat or eliminate the pepper, which defeats the purpose, however, we all have individuals in our household/family who can't tolerate pepper. Trinidadian food is flexible and not necessarily uncontrollably "spicy".

Click on the link below for the full printable recipe:

https://www.cookingwithria.com/2017/01/trinidad-pepper-roti-peppah-roti.html

BY POPULAR DEMAND: 

Link to Kitchen Favorites:
https://cookingwithria.com/shop

Thanks for watching. I hope you found this video helpful. Here are some links to other FAVORITE AND POPULAR recipes!

Dhalpuri Roti - https://youtu.be/3ekk5BzvTbg
Paratha Roti - https://youtu.be/YxcbP_mCLM0
Sada Roti - https://youtu.be/57xYKu5_ht0
Pepper Roti - https://youtu.be/nIeS5Rtbz8o
Fried Bake: https://youtu.be/Ja6tuR93ZnM
Homemade bread: https://youtu.be/gcUxNeg_qRA
Coconut Bake: https://youtu.be/Y-iwQF6ick0

Green Seasoning - https://youtu.be/eJ1SdxHGS6Q
Homemade BBQ Sauce - https://youtu.be/7WCNUtn5q1s

Curry Chicken - https://youtu.be/YBBYzzOtkFg
Stew Chicken - https://youtu.be/dBFvc9fQUKw
Stewed Oxtail - https://youtu.be/G3eDO55E6rE
Curry Goat Recipe - https://cookingwithria.com/2015/04/curried-goat-html.html

Doubles Recipe: https://youtu.be/J1l4ujeiRTc
Pholourie Recipe: https://youtu.be/ElcPIjTlD_Q
Aloo Pie: https://youtu.be/IG-AwJYd2E0
Mango Chutney: https://youtu.be/v4Cc-csN-iE

Trinidad Dhal Recipe: https://youtu.be/zB4rED_vw8o
Trinidad Callaloo - https://youtu.be/R6CNlHi-sM0
Stewed Red Beans - https://youtu.be/UxxjnN5BqGA
Macaroni Pie - https://youtu.be/DqMOekN63Tw
Potato Salad - https://youtu.be/l02RhJDXigE
Cornbread - https://cookingwithria.com/2013/10/moist-buttermilk-cornbread.html

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TRINIDAD PEPPER ROTI

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