Roti Chaud with a Guyanese Twist

Ingredients

In this Guyanese adaptation of Roti Chaud, we incorporate Guyanese spices such as cumin, turmeric, and coriander into the roti dough, giving it a distinct flavor profile. Additionally, the filling is enhanced with Guyanese curry powder, adding a robust and fragrant taste to the dish. We alse have the original recipe for Roti chaud, so you can check it out.

• For the roti: For the roti:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (125g) whole wheat flour 1 cup (125g) whole wheat flour
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Water, as needed Water, as needed
• For the filling: For the filling:
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1 cup (150g) green peas, cooked 1 cup (150g) green peas, cooked
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon Guyanese curry powder 1 tablespoon Guyanese curry powder
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 62g, 4g
• Protein: 9g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, whole wheat flour, salt, cumin powder, turmeric powder, and coriander powder for the roti dough.
2. 2.
   Gradually add water and knead the dough until it becomes smooth and elastic. Cover the dough and let it rest for 30 minutes.
3. 3.
   In a separate pan, heat vegetable oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
4. 4.
   Add the chopped onion and minced garlic to the pan and sauté until the onion becomes translucent.
5. 5.
   Stir in the Guyanese curry powder and turmeric powder, and cook for an additional minute.
6. 6.
   Add the mashed potatoes and cooked green peas to the pan. Mix well to combine all the ingredients. Season with salt to taste. Remove from heat and let the filling cool.
7. 7.
   Divide the rested dough into small balls. Roll each ball into a thin circle.
8. 8.
   Place a spoonful of the filling in the center of each roti circle. Fold the edges of the roti over the filling, sealing it completely.
9. 9.
   Heat a griddle or a non-stick pan over medium heat. Cook each roti on the griddle until golden brown spots appear on both sides.
10. 10.
    Serve the Spiced Guyanese Roti Chaud hot with your favorite chutney or curry.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth and creamy filling.
• Guyanese curry powder — If you can't find Guyanese curry powder, you can substitute it with a blend of cumin, coriander, turmeric, and fenugreek powders in equal proportions.

Tips & Tricks

• For a spicier version, add finely chopped chili peppers to the filling.
• You can customize the filling by adding other vegetables such as carrots or bell peppers.
• Serve the roti chaud with a side of mango chutney for a burst of tangy sweetness.
• If you prefer a flakier texture, brush the cooked roti with melted butter before serving.
• Leftover roti chaud can be stored in an airtight container in the refrigerator and reheated in a pan or microwave.

Serving advice

Serve the Spiced Guyanese Roti Chaud as a main course accompanied by a refreshing cucumber and tomato salad. Garnish with fresh cilantro leaves for added freshness.

Presentation advice

Arrange the roti chaud on a platter, folded in half to showcase the filling. Sprinkle some additional Guyanese curry powder on top for an extra pop of color. Serve with a side of chutney and garnish with cilantro leaves.