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Pepper Roti

Roti stuffed with mashed potato, grated carrot, hot and seasoning peppers, garlic, chadon beni and cheese, cooked on the tawa until golden.

Curry and Roti

  • 1 hr 45 min est.
  • Serves 6
  • Medium
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Trini

Pepper roti is a stuffed roti with a savoury filling of mashed potato and grated carrot, sharpened with hot pepper, seasoning peppers, garlic and chadon beni, and usually some grated cheese. It is a filling snack or lunch on its own, no curry needed.

It is made like dhalpuri: the filling is sealed inside a ball of soft dough, then rolled out and cooked on a tawa. The filling should be fairly dry, so let the potatoes steam dry after boiling.

The heat comes from the Scotch bonnet. Use a little to start; you can always serve pepper sauce on the side.

The recipe

Pepper Roti

Prep
30 min
Cook
45 min
Resting the dough
30 min
Total
1 hr 45 min
Serves
6
Makes
6 roti

Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.

Ingredients

Tick items off as you gather them.

For the dough

For the filling

For cooking

Method

Make the dough

  1. Mix the flour, baking powder and salt. Add the water a little at a time to make a soft dough that is not sticky.
  2. Knead for 2 to 3 minutes until smooth. Rub with the oil, cover and rest for 30 minutes.

Make the filling

  1. Boil the potatoes in salted water for 12 to 15 minutes until soft. Drain and leave in the pot for a few minutes to steam dry.
  2. Mash until smooth, then mix in the carrot, all the peppers, garlic, chadon beni, cheese, salt and black pepper. Let it cool.

Fill and roll

  1. Divide the dough into 6 balls and the filling into 6 portions.
  2. Flatten a ball in your palm into a cup, add a portion of filling, gather the edges over the top and pinch firmly closed. Rest the balls sealed side down for 5 minutes.
  3. On a floured surface, roll each gently from the centre outwards into a round about 8 inches (20 cm) across.

Cook

  1. Heat a tawa or heavy frying pan over medium heat. Cook a roti for about 1 minute, until bubbles appear, then flip and brush the top with oil.
  2. Keep cooking, turning and brushing each side, for 5 to 6 minutes in all, until golden brown in spots and cooked through. The filling needs this time to heat and the cheese to melt.
  3. Rest for 1 to 2 minutes before cutting into wedges.

Serve it with

  • Tamarind sauce or mango chutney for dipping
  • A cup of tea or a cold drink

Substitutions

  • Cheese: any good melting cheese works; leave it out for a vegan roti, using oil rather than butter for brushing.
  • Peppers: use more Scotch bonnet for a hotter roti, or swap it for a mild chilli.

Storing and reheating

  • Best eaten warm. Refrigerate in a bag for up to 2 days and reheat on a warm tawa.

Cook's notes

  • Grate the carrot finely so it cooks through in the time on the tawa.
  • If filling breaks through as you roll, dust the spot with flour and keep going.

https://trinbagorecipes.com/recipes/pepper-roti/

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