Flavorful Curry Chickpea and Potato Roti

Directions

1. Step 1

   For the roti dough: In a large bowl, whisk together flour, baking powder, and salt. Add warm water and 1 tbsp vegetable oil. Mix until a soft, shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes.

2. Step 2

   For the curry filling: In a large skillet, heat 1 tbsp vegetable oil over medium heat. Add chopped onion, minced garlic, and minced Scotch bonnet (if using). Sauté until softened, about 5 minutes.

3. Step 3

   Stir in curry powder and cook for 1 minute until fragrant. Add diced potatoes and chickpeas. Pour in vegetable broth. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until potatoes are tender.

4. Step 4

   Mash some of the potatoes slightly to thicken the curry. Stir in chopped cilantro. Season with salt and pepper to taste. Keep warm.

5. Step 5

   Divide rested roti dough into 4-6 equal balls. On a lightly floured surface, roll each ball into a thin 8-10 inch circle.

6. Step 6

   Heat a cast iron skillet or tawa over medium-high heat. Cook each roti for 1-2 minutes per side, until lightly browned and puffed. Brush lightly with oil during cooking.

7. Step 7

   Remove roti from heat. Fill each warm roti with a generous amount of the chickpea and potato curry. Fold or roll up and serve immediately.