Ecomely

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Roti: photo of the dish
Illustrative photo: Jason Lam — CC BY-SA 2.0, Wikimedia Commons
Everyday meals

Roti

A soft, flaky wheat flatbread, wrapped around a curry of potatoes, chickpeas or meat, inherited from the Indian diaspora. Roti is torn by hand and eaten hot, sometimes in its shredded "buss up shut" version.

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Ingredients

Ingredients

Pâte

Curry

Spices & seasoning

Optional extras

On the side

Nutrition facts

698 kcal per serving

Protein
29.5 g
Carbohydrates
87.6 g
of which sugars
4.2 g
Fat
22.2 g
Fiber
11.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the flour and salt, add the oil then gradually add the lukewarm water until you have a soft dough. Knead for 8 minutes, cover and let rest for 30 minutes.
  2. Cut the potatoes and chicken into cubes. Thinly slice the onion and crush the garlic, and fry them for 3 minutes in the hot oil.
  3. Add the curry powder and turmeric, toast for 1 minute, then add the meat and potatoes. Add the water and simmer covered for 15 minutes.
  4. Add the chickpeas, the whole pepper, the coriander and the salt, then cook for another 10 minutes over low heat until the meat is cooked and the sauce thick.
  5. Divide the dough into 4 balls. Roll each one into a very thin disc, brush with oil, then fold it like an accordion and coil it into a spiral.
  6. Flatten the spirals into discs and roll them out thinly again. Cook them dry in a very hot pan, 2 minutes per side, until speckled and soft.
  7. Fill each roti with a portion of curry, roll it up firmly and serve hot with chatouille.

Variations and tips

Buss up shut. Instead of rolling, tear the cooked roti by hand and mix them with the curry in the pan for a more rustic version.

Using what's available here. Replace the scotch bonnet pepper with a mild red chilli and the chickpeas with canned red kidney beans.

More ideas

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Original Ecomely recipe.