Grenadian Roti

Name: Grenadian Roti
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 4 servings
Cuisine: Grenadian
Ingredients: 3 cups flour; 1 tsp baking powder; Water for dough; 500g chicken thighs, cubed; 2 potatoes, cubed; 1 can chickpeas, drained; 2 tbsp curry powder; 1 onion, diced; 3 cloves garlic, minced; 1 tbsp cumin; 1 Scotch bonnet pepper, minced; 2 tbsp vegetable oil; Salt to taste; Fresh cilantro

Roti (ROH-tee)

Stuffed Flatbread with Curried Filling

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 576 kcal

Soft, flaky dhalpuri roti wrapped around a fragrant curried chicken or vegetable filling with potatoes and chickpeas, a legacy of East Indian heritage on the island.

Nutrition & Info

Protein 28.0g

Carbs 62.0g

Fat 24.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

tawa or flat griddle rolling pin large pot

Presentation Guide

Vessel: wax paper wrap

Garnishes: pepper sauce on the side

Accompaniments: mango chutney, tamarind sauce

Ingredients

3 cups flour
1 tsp baking powder
Water for dough
500g chicken thighs, cubed
2 potatoes, cubed
1 can chickpeas, drained
2 tbsp curry powder
1 onion, diced
3 cloves garlic, minced
1 tbsp cumin
1 Scotch bonnet pepper, minced
2 tbsp vegetable oil
Salt to taste
Fresh cilantro

Instructions

1
Make dough by combining flour, baking powder, salt, and water. Knead until smooth, rest thirty minutes.
2
Heat oil and saute onion, garlic, and Scotch bonnet. Add curry powder and cumin, cook until fragrant.
3
Add chicken, potatoes, and chickpeas. Add water to cover, simmer until chicken is cooked and potatoes are tender.
4
Divide dough into balls, roll each thin on a floured surface.
5
Cook roti on a hot tawa, brushing with oil and turning until golden and slightly blistered on both sides.
6
Place a generous portion of curry filling in the centre of each roti and fold into a wrap. Serve immediately.

💡

Did You Know?

Roti shops in Grenada are as common as bakeries, and every neighbourhood has a favourite roti vendor whose recipe is considered the gold standard.

Chef's Notes

Equipment Tips

tawa or flat griddle
rolling pin
large pot

Garnishing

pepper sauce on the side

Accompaniments

mango chutney, tamarind sauce

The Story Behind Grenadian Roti

Roti came to Grenada with East Indian indentured labourers who arrived after emancipation to work on sugar and cocoa estates. They brought their flatbread traditions, which merged with Caribbean curry spice blends and local ingredients. In Grenada, roti evolved from a simple bread into a complete wrapped meal, becoming one of the island's most popular street foods. The dhalpuri version, filled with ground split peas, represents the highest art of roti making.

🕐 Traditionally enjoyed lunch or anytime meal 📜 Origins: East Indian indentured labour era

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