Grenadian Roti — Print Recipe — The Culinary Codex

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.

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.