Roti met Kip — Print Recipe — The Culinary Codex

Soft, layered Surinamese roti bread filled with tender curried chicken, potatoes, and hard-boiled egg in a fragrant masala sauce.

Ingredients

1 Make roti dough with flour, oil, salt, and warm water. Knead until smooth and elastic. Rest thirty minutes covered.
2 Season chicken with curry powder, cumin, turmeric, garlic, and salt. Brown in oil, then add onions and cook until soft.
3 Add potatoes, water, and whole pepper. Simmer covered until chicken is tender and potatoes are cooked, about forty minutes.
4 Divide dough into balls. Roll thin, brush with oil, fold, and roll again for layers. Cook on a hot tawa until puffed and spotted.
5 Serve by wrapping curry chicken, potato, and halved egg inside the warm roti. Fold and eat with hands.

Did You Know?

Surinamese roti differs from Indian roti in its distinctive layered texture, achieved by repeatedly folding and rolling the dough with oil.