์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Trinidad Roti Skin with Curry Chickpeas
A popular street food, this dish features a soft, pliable roti skin served with a flavorful curry made from chickpeas, potatoes, and aromatic spices.
๐ง ์ฌ๋ฃ
- 3 cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Salt
- 1/4 cup Ghee or butter(melted)
- 1 cup Water(warm, or as needed)
- 2 cans (15 oz each) Canned chickpeas(drained and rinsed)
- 2 medium Potatoes(peeled and diced)
- 1 medium Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 3 tbsp Curry powder
- 1 tsp Garam masala
- 1/2 tsp Turmeric powder
- 1 small Scotch bonnet pepper(finely minced, optional)
- 2 tbsp Vegetable oil
- 1/2 cup Water(or as needed)
- to taste Salt
- 1/4 cup Fresh cilantro(chopped, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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
For the curry chickpeas: Heat vegetable oil in a pot over medium heat. Add chopped onion and sautรฉ until softened, about 5 minutes. Add minced garlic and grated ginger, sautรฉ for another minute until fragrant.
- 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
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
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
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
Serve the warm roti skins immediately with the curry chickpeas. Garnish with fresh cilantro.
๐ก ์ ๋ฌธ๊ฐ ํ: The roti skin should be soft and pliable, perfect for scooping up the curry.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the roti dough is well-rested for easier rolling.
- โDon't overcrowd the pan when cooking the roti skins.
- โAdjust the heat of the scotch bonnet pepper to your preference.
- โThe curry can be made ahead of time and reheated.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other vegetables to the curry, such as carrots or green beans.
- Serve with a side of pickled mango or cucumber relish.