stuffed paratha

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

If you wish to see more, please subscribe, give me a thumbs up and leave a nice comment below.

KEEP IN TOUCH FELLOW FOODIES! 
Social Media: 
Facebook: TriniCookingWithRia 
Instagram: cookingwithria 
💻 Website for many more recipes: www.cookingwithria.com 
💌 Email: cookingwithria2011@gmail.com 

WITH LOVE ❤️AND BEST DISHES 🍽, 
RIA B.

TRINIDAD PEPPER ROTI

These stuffed parathas are made with spiced potato filling. Known as aloo paratha, these flatbreads are simply delicious and make a great meal. Serve them topped with butter alongside plain yogurt, mint chutney or pickle.

Aloo Paratha Recipe | Potato Stuffed Paratha

whole wheat flour ((240 grams) (atta))

oil ((optional, refer notes))

water (as needed for kneading (I used ¾ cup + 2 tbsps))

potatoes ((3 medium potatoes))

green chilli (chopped (optional))

ginger ((or ¼ tsp ginger powder))

coriander leaves ((very fine chopped))

salt ((adjust

garam masala ((adjust to taste))

kashmiri red chilli powder ((adjust to taste))

coriander powder

chaat masala ((or 1 tbsp lemon juice

kasuri methi ((dried fenugreek leaves))

¼ teaspoon ajwain ((carom seeds) (optional))

fennel seeds powder ((saunf powder) (optional))

ghee ((use as per preference))

Boil potatoes just until fork tender without making them mushy. To pressure cook in traditional cooker, cook for 3 to 4 whistles depending on the size of potatoes. In instant pot I pressure cooked for 5 mins since I used medium sized potatoes.

While the potatoes boil, make the dough. Add flour,oil and salt to a bowl. Pour half cup water and begin to mix to form a dough. Pour more water as needed and make a soft yet non-sticky dough.

Knead it well until soft &amp; pliable. If you press down the dough with your finger, it should dent easily meaning it is soft enough. Cover and rest until the filling is ready.

When the potatoes are done, cool them slightly and peel while still warm. Ensure your boiled potatoes are not mushy or soggy.

Grate or mash them well until no bits of potatoes remain. Using your fingers break any chunks of potatoes left in the mash otherwise they will tear the parathas. Also do not over mash it as the potatoes will turn pasty and sticky.

Add ginger, green chilies, coriander leaves, salt, red chilli powder, garam masala, coriander powder, kasuri methi and chaat masala. Crush the kasuri methi before adding.

Optional:  Also add the optional ingredients - ajwain and fennel powder.

Mix all of the ingredients gently and taste test it. Add more salt or spices as per your taste.

Divide the aloo stuffing to 8 parts. Also divide the dough to 8 parts. Keep the dough covered.

Preparation

Roll a dough ball in your palms to smooth. Lightly sprinkle some flour on the rolling area. Flatten the dough ball and dip it in some flour.

Method 1- Dust off the excess &amp; roll it to a 4 inch disc or roti. Place a portion of aloo stuffing in the center. Gently bring the sides of the roti up shaping like a cup. Repeat the steps of pushing the stuffing inside with your finger and bringing the dough up until the edges come over the stuffing. (Refer video).

If the stuffing is sticky, dip your fingers in flour. Bring the edges together over the stuffing and join them to seal carefully. (Refer step-by-step photo or video).

Method 2 - Roll a 5 inch roti and place the stuffing in the center, hold the edges and make small pleats. Bring all of them on top and join them together to seal the stuffing. Remove the excess dough on top.

Dip the stuffed ball in flour and flatten it gently to spread the stuffing evenly. This ensures the stuffing does not come out at all. Dust off the excess.

Sprinkle some flour on the rolling area .

Place the paratha disc on the rolling area with the sealed side down. Begin to roll evenly all over without putting pressure.

Do not roll the aloo paratha continuously. Instead rotate in clock-wise direction a little after every 4 to 6 rolls to ensure it does not tear or get stuck. Sprinkle flour as needed and avoid using excess. If you see the stuffing coming out, gently apply some flour to seal it.

Roll the aloo paratha as thin or thick you like without tearing them. I roll mine to 8 to 9 inches.

Transfer the rolled ones to a dry area. Once you are done with 3 you can begin to fry them.

Method 3 - With this method, you will be able to make only 6 large parathas. So divide the dough to 12 and stuffing to 6 parts. Roll 2 rotis of 6 inches each. Spread the aloo mixture on one of the roti. Wet the edges with little water. Place the other roti on top of it. Press down gently on the sides to seal both the rotis. Then sprinkle flour and roll it evenly as thin as you want.

How to Make Aloo Paratha

Heat a pan or griddle to cook the aloo parathas. The griddle should be hot enough otherwise the parathas will turn hard,

When the pan is hot, gently transfer a rolled aloo paratha to it.

With in 2 to 3 mins, you will see bubbles over it. Then flip it to the other side and cook.

You will see the aloo paratha puffs and cooks well. Drizzle ghee or oil all over and flip it to the other side and cook.

Smear some ghee on this side as well and press down the edges to cook thoroughly.

Soon you will see golden to light brown spots on the aloo parathas. Remove to a plate and stack them. This keeps them soft.

Top aloo paratha with some butter and serve with pickle or yogurt. This coriander chutney or mint chutney also go well.

Frying

I followed the recipe and got delicious aloo parathas. I also fried little fresh methi leaves in little ghee and included to the aloo mixture. Unique, healthy and delicious. Thank you Swasthi

My kids love all kinds of parathas and these aloo paratha are their favorite. Thank you for teaching me how to make them easily. Now mine are perfectly shaped and so good like yours.

I used half whole wheat &amp; half all purpose flour for the dough. For the filling I used lemon juice instead of chaat masala per recipe &amp; didn’t use kasurimethi, ajwuin and funnel seeds as I don’t have those in my pantry. Regard less it came out really good. My 3 year old said “it’s yummy” and that’s all matters to me :)

Flavorful and tasty. My go to site for all Indian recipes!  
I used yellow potatoes and maybe I should not have. Probably Idaho or baking potatoes would have been better. My potatoes were over cooked and mushy. Even with 6 mins in instant pot. I had to add some potato starch to thicken it up. But didn’t help much.  Had trouble rolling them but managed after all!  
Thanks for all the recipes… each and everyone comes out absolutely YUM!

Thank you for having such awesome recipes! Your attention to detail is so appreciated! Do you have any tips on how to freeze already made parathas?

I'm trying aloo paratha I love anything potatoes.love indian food thanks ever so much for sharing dj

I have never made aloo paratha but my desi boyfriend really wanted some for breakfast. With some experimentation with the different assembly methods I was able to make 4 passable aloo paratha and 1 that was, well let's just say it wasn't winning any beauty awards. The filling was delicious and saved how ugly they were ?
Thanks for the recipe!

I just made these for my wife for breakfast and she absolutely loved it. 
Thanks.

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

Aloo Paratha is a delicious Indian flatbread with spice potato filling. Get the complete written recipe on my blog here : https://www.indianhealthyrecipes.com/aloo-paratha/

Aloo Paratha recipe (Potato stuffed paratha)

Top 2 stuffed paratha recipes from across the web

The most viewed stuffed paratha recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Trinidad Pepper Roti

Aloo Paratha Recipe | Potato Stuffe...

Top 2 stuffed paratha recipes from across the web

The most viewed stuffed paratha recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Trinidad Pepper Roti

Aloo Paratha Recipe | Potato Stuffe...

The most viewed stuffed paratha recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine