👨‍🍳 作り方

1. 1

   For the roti dough: In a large bowl, whisk together flour, baking powder, and salt. Rub in the melted ghee or butter until the mixture resembles coarse crumbs. Gradually add warm water, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. Cover and let rest for at least 20 minutes.

2. 2

   For the curry chickpeas: Heat vegetable oil in a pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and grated ginger, sauté for another minute until fragrant.

3. 3

   Stir in curry powder, garam masala, and turmeric powder. Cook for 1-2 minutes, stirring constantly, until fragrant. Add the minced scotch bonnet pepper, if using.

4. 4

   Add the drained chickpeas and diced potatoes to the pot. Stir to coat with the spice mixture. Add 1/2 cup of water and salt to taste. Bring to a simmer, then cover and cook for 20-25 minutes, or until potatoes are tender and the sauce has thickened. Add more water if needed to reach desired consistency.

5. 5

   While the curry simmers, divide the roti dough into 4 equal portions. Roll each portion into a thin, round roti skin, about 8-10 inches in diameter.

6. 6

   Heat a tawa or a large, dry skillet over medium-high heat. Cook each roti skin for about 1-2 minutes per side, until puffed and lightly browned in spots. You can brush with a little ghee or butter after cooking if desired.

7. 7

   Serve the warm roti skins immediately with the curry chickpeas. Garnish with fresh cilantro.

   💡 プロのコツ: The roti skin should be soft and pliable, perfect for scooping up the curry.