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A Roti called DHAL PURI

>> Saturday, 30 June 2007

In Guyana, as in Trinidad & Tobago, there are a variety of roti(s) and the other popular roti is called Dhal Puri - a roti dough stuffed with seasoned split peas. And that is the topic of this week's column. The dhal puri can be eaten as is or with curry as it's often done. Like our paratha roti, the dhal puri is held up to a very high standard in terms of one's ability to make it. Click here to read more.

I continue to perfect my dhal puri-making and it's a pleasure to share with you how I make it. Click here for a slide demo. Please do not hesitate to email me and I'll send you the recipe.

Is Making Roti Stressful?

>> Saturday, 28 April 2007

Here in the Caribbean when we talk about roti, we refer primarily to three types: paratha (oil roti, buss-up-shut), sada roti or dhal puri. For more, see Chennette's Musings on roti.

Several weeks ago, a regular reader of my column asked me to tell her how to make roti. I thought that I'd send her an email with a recipe, clearly outlining the steps I learnt from the women in my family. However, for the past few weeks, I've noticed some my fellow Dining Hall members commenting on various blogs about getting their parathas rolled perfectly round. I learnt also that their parathas (a wide variety) are different from what we refer to as a paratha roti. It has and continues to be such a joyful, delicious education.

One of the things that struck me is that we all shared the drama of getting the paratha roti rolled round. I particularly liked Coffee's suggestion, "Roll a huge chapati then take any round thing which can work as your template, put it on the chapati, and make indentations, remove the excess dough from the side. What you get is a perfect round chapati!!!!!!!"

Where was this brilliant idea back when I was struggling to roll the roti round?!

So this week in my column, I share with you my trials and experiences of making roti. You will laugh and perhaps identify with some of my frustrations or enthusiasm of making roti.

Go on, read the column. Be sure to come back and share your roti-making experiences.

For my demonstrated step-by-step roti-making process, click here.

This is one of the dishes, I made to eat with my paratha roti - sauteed pumpkin with onions, garlic, thyme, pepper, salt and a pinch to sugar to bring out the sweetness of the pumpkin. Enjoy.

Recipe - Paratha/Oil Roti

Yield: 10

INGREDIENTS

5 cups all purpose flour

1 ¼ teaspoons baking powder

1/2 teaspoon salt

1 teaspoon sugar

1 ½ tablespoons oil plus additional oil for oiling and cooking roti

Water to knead dough

DIRECTIONS

In a large bowl, thoroughly combine flour, baking powder, salt and sugar

Drizzle oil in flour and incorporate

Add water and knead dough

Lightly rub the dough with oil so as not to form a dry film

Cover dough and let rest for at least 30 minutes

Knead rested dough for about a minute and then cut into small pieces – like the size of a small orange

Form into a round disk and roll dough – at this stage the shape does not matter

Brush the rolled dough with oil

Using a knife or spoon, cut the dough from the center to the end and roll the dough to make a cone-cup shape

Insert the loose end of the dough into the bottom where all the layers are visible

Placing the dough on a surface, use your index finger and push in the pointed top of the dough

Set oiled dough aside and repeat until all the cut dough is rolled and oiled

Cover with a damp cloth to prevent dry film on dough. You can dab the dough with a little oil and cover with plastic if you prefer

Let oiled dough rest for at least 30 minutes

Heat tawah – medium low

Form a round disk of oiled dough

Roll into a round circle – turn at 90-degree angles and turn the dough over as you do so (rolling into a circle will take practice so if you can’t get it that way, just concentrate on the cooking.)

Place rolled dough on tawah and cook roti (it’s almost like toasting)

When you think the first side is cooked, (it should puff up) turn it and brush with oil, do the same for the other side

Remove roti from tawah and clap it. 3 quick claps will do.

Fold roti and place in basket covered and continue making the other rotis until done

Serve hot or at room temperature with your favourite curry or vegetables or with just a dab of butter

Click here for demonstration

All you have to remember is the ratio of baking powder to flour, ¼ tsp baking powder to 1 cup flour. Add the other ingredients using your judgement based on this recipe.

Leafy paratha roti

Roti/Dhal Puri Dough

>> Tuesday, 9 January 2007

Can anyone tell me if the dough that is made for roti (regular paratha or oil roti as we say) is the same dough that is kneaded for dhal puri? I'm asking because when I make dhall puri with the same mixture I use for roti, the finished product does not feel or look the same like the ones we would get from a snackette or other people who make it regularly - which is usually paper thin.

Guyana @ 50 - Roti

>> Saturday, 7 May 2016

In Guyana we make several types of roti(s), and though the influence is from India, we have definitely put our stamp on this favourite flat bread with the use of leavening agents such as powder and yeast, depending on the type of roti made. We also mostly use all-purpose flour for our roti(s) even though wholewheat roti(s), especially sada are increasingly popular.

Our roti(s) are plain such as our Paratha or Dosti roti or they can be stuffed as is the case with our Dhal Puri and Aloo (potato) roti. Potato roti is one of those roti(s) that is meant to be eaten on its own due to the savoury spiced filling of mashed potatoes.

The photograph of this the 31st day of the Guyana @ 50 Food Photo Project shows potato roti being cooked on a tawah.

Aloo Roti photo aloo roti_zpsmcudakwe.png

Potato Roti Cooking ©Cynthia Nelson

COOKBOOK

>> Wednesday, 27 October 2010

Tastes Like Home - My Caribbean Cookbook is more than just a book of recipes, it's a conversation about food and how it connects and forms part of Caribbean identity. The book is divided into two sections - a memoir section and a recipe section. Cynthia shares personal memories which help us understand Caribbean food and lifestyle. Some of the memories focus on food, events, and special festivals, others are recollections of life in the Caribbean. In the recipe section, readers and cooks are treated to step-by-step guides on how to make roti, Conkies, Christmas cake, the perfect baked ham, Dhal Puri and Coconut Drops to name a few. Tastes Like Home puts you in the kitchens of Caribbean home cooks and sets a place for you at the table, for a memorable meal.

This book is your invitation to join in revelling in the tastes of the Caribbean!

"Tastes Like Home is destined to become an important work on Caribbean cultural expression. Food is one of the significant manifestations of Caribbean creativity. The foods we eat are homage to the creativity of our ancestors... as Cynthia Nelson has shown over the years, our ancestors created a distinctive and delicious world-class cuisine. This creativity has continued across generations, and this book is a celebration."

Vibert C. Cambridge, Ph.D.

Professor, School of Media Arts & Studies

Ohio University

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PRESS

The Trinidad Guardian - For the Love of Food

Zing - Liat's In-flight Magazine - No Taste Like Home

Barbados Today - Caribbean Cookbook brings back Childhood Memories

Guyana Chronicle - Tastes Like Home bolsters Grow More Food Campaign