Since we have been in the Caribbean I seem to have been on a mission to search out the best roti. Or maybe it’s just that veggie rotis are the only vegan thing universally sold on the islands. Either way, I love them and figured with as many as I’ve tried I could come up with my own recipe by taste. I decided I would try and make them myself but the shell (or skin as it’s called) turned out more like a thin pizza crust. I shared my problem with a local roti and “doubles” maker and asked for some tips. The response I got was a giggle and then “oh don’t you worry about that, it takes years of practice to perfect the art of roti skin making.” Some people may have considered this a challenge- so far I think it’s a pretty good excuse to let someone else make the skin. And, as luck would have it a local market recently started selling fresh roti skins. It’s possible you could buy them frozen where you live or you can start practicing!
What you’ll need:
-2 Roti Skins
-1 medium sweet potato (peeled and cut in ½ cubes)
-1 small gold potato (peeled and cut in ½ cubes)
-2 medium sized carrots
-1/2 large bell pepper (any color)
-1/2 cup of peas
-3 tbls. coconut milk
-1/2 tsp. cumin
-1/4 tsp. cayenne
-1/4 tsp. turmeric
-1/4 tsp. coriander
-salt and pepper to taste
-mango chutney for serving (optional)
What’s Next:
-Boil the sweet potato and gold potato together until just tender, drain and put back in the pot
-In a pan over medium heat sautee the carrots, pepper, and peas for a couple minutes
-Add all the spices to the vegetables and stir until well incorporated, remove from heat
-Pour the coconut milk on the potatoes and mash by hand just a few times (there should still be potato chunks)
-Transfer the vegetables to the same pot as the potatoes and mix together with a spoon
-Place half the mixture on the center of one shell. Fold long ways once, then both ends in, and lastly the other long end. Repeat for roti #2
-Place both roti’s in the already used vegetable pan with a very small amount of oil on medium heat. Heat rotis for one minute on each side.
-Remove from heat and serve with mango chutney (or whatever you like)
*Feeds 2 Martys*
What you’ll need:
-2 Roti Skins
-1 medium sweet potato (peeled and cut in ½ cubes)
-1 small gold potato (peeled and cut in ½ cubes)
-2 medium sized carrots
-1/2 large bell pepper (any color)
-1/2 cup of peas
-3 tbls. coconut milk
-1/2 tsp. cumin
-1/4 tsp. cayenne
-1/4 tsp. turmeric
-1/4 tsp. coriander
-salt and pepper to taste
-mango chutney for serving (optional)
What’s Next:
-Boil the sweet potato and gold potato together until just tender, drain and put back in the pot
-In a pan over medium heat sautee the carrots, pepper, and peas for a couple minutes
-Add all the spices to the vegetables and stir until well incorporated, remove from heat
-Pour the coconut milk on the potatoes and mash by hand just a few times (there should still be potato chunks)
-Transfer the vegetables to the same pot as the potatoes and mix together with a spoon
-Place half the mixture on the center of one shell. Fold long ways once, then both ends in, and lastly the other long end. Repeat for roti #2
-Place both roti’s in the already used vegetable pan with a very small amount of oil on medium heat. Heat rotis for one minute on each side.
-Remove from heat and serve with mango chutney (or whatever you like)
*Feeds 2 Martys*
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