Entree: Trinidad and Tobago – Southern Culinary Region – Roti with Curried Chickpeas and Potatoes (Trinidadian flatbread served with a coconut-scented chickpea and potato curry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Additional 30 min

Total 1 hr 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- For the roti dough:
- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) vegetable oil plus extra for cooking
- 1 cup (240 ml) warm water, more if needed
- 2 tbsp (28 g) unsalted butter or ghee for brushing (optional)
- For the curried chickpeas and potatoes:
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, thinly sliced (about 8 oz (225 g))
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (14 g) Caribbean curry powder or Madras curry powder
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1/2 tsp (2.5 g) kosher salt, adjust to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 lb (454 g) Yukon gold or red potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 2 cans (2 x 15 oz (425 g)) chickpeas, drained and rinsed, about 3 cups (510 g) drained
- 1 cup (240 ml) vegetable broth or water
- 1/2 cup (120 ml) canned coconut milk
- 1 tbsp (15 ml) white vinegar or fresh lime juice
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- Optional: 1 fresh hot pepper (scotch bonnet or habanero), seeded and finely chopped for heat

Show original ingredient measurements

- For the roti dough:
- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) vegetable oil plus extra for cooking
- 1 cup (240 ml) warm water, more if needed
- 2 tbsp (28 g) unsalted butter or ghee for brushing (optional)
- For the curried chickpeas and potatoes:
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (14 g) Caribbean curry powder or Madras curry powder
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1/2 tsp (2.5 g) kosher salt, adjust to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 lb (454 g) Yukon gold or red potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 2 cans (2 x 15 oz / 425 g) chickpeas, drained and rinsed, about 3 cups (510 g) drained
- 1 cup (240 ml) vegetable broth or water
- 1/2 cup (120 ml) canned coconut milk
- 1 tbsp (15 ml) white vinegar or fresh lime juice
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- Optional: 1 fresh hot pepper (scotch bonnet or habanero), seeded and finely chopped for heat

Instructions

1. Make the roti dough: In a large bowl whisk flour and salt. Stir in oil, then gradually add warm water until a soft dough forms. Knead 6–8 minutes until smooth. Cover and rest 30 minutes.
2. While dough rests, prepare curry: Heat oil in a large skillet over medium heat. Add sliced onion and sauté until translucent, about 5 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Add curry powder, turmeric, and cumin; stir and toast 30 seconds. Add potatoes, chickpeas, and vegetable broth; bring to a simmer. Cover and cook 12–15 minutes until potatoes are tender.
4. Stir in coconut milk and vinegar or lime juice; simmer uncovered 3–5 minutes until sauce is slightly thickened. Taste and adjust salt and heat. Stir in chopped cilantro and remove from heat.
5. Form and cook rotis: Divide dough into 8 equal balls. On a lightly floured surface, roll each ball into a thin 8–9 inch (20–23 cm) circle. Heat a heavy skillet or griddle over medium-high heat. Cook each roti 1–2 minutes per side, pressing gently, until brown spots appear; brush with butter or oil if desired and fold or keep flat.
6. Serve: Tear roti into pieces and scoop generous portions of curried chickpeas and potatoes onto or beside the roti. Serve hot.