Guyanese Roti Paratha Food

PARATHA ROTI (BUSS UP SHUT)

Steps:

• Mix the flour, baking powder, salt, and sugar. Add the water gradually to make a dough. The dough will be slightly sticky and very flexible. However, after some gentle kneading it should come clean off your hands. Knead the dough together until it comes together in a nice ball, don't knead it any further.
• Leave to rest for at least 15 minutes to relax the gluten.
• Split the dough into 4 separate balls to make 4 paratha roti with a diameter of about 22cm each. Adjust the number of portions based on your pan size.
• Roll out the dough in flat circles. It will be slightly sticky, so use ample flour.
• Cover the dough with a thin layer of ghee, make sure to spread it out evenly.
• Lightly dust the top with a little flour (this makes it easier to roll).
• Now make a cut from the center of the dough circle to the outside and start rolling the dough from that cut in a circle to the other side of the cut (see image in the post). You will end up with a cone. Ensure that the bottom doesn't have fat sticking out, stretch the outer layer of dough to cover the inner layers. Now push the pointy top of the cone inside to tighten and dust with some flour. Pushing it into the middle helps create all those dough layers!
• Leave to rest for another 15-30 minutes, even better would be at least an hour. A longer resting period makes it easier to roll out the dough.
• Heat a flat baking surface on a medium heat (e.g. using a tawa).
• Roll out the balls of dough and bake on the flat surface on a medium heat. Coat the top with a thin layer of ghee (or clarified butter). When the top starts getting drier, turn the dough around. Again, cover the topside with a thin layer of ghee.
• Towards the end, when the dough starts to be cooked through, take two spatulas and loosen the paratha by inwards pushing on the sides of the paratha. Due to all the rolling you should have made layers of dough with fat in between. By 'beating' the paratha and folding it together you help all the layers get loose and flaky.
• You want the different layers to separate, so crinkle and beat until you see them coming apart. The paratha is ready once it has turned slightly brown and a loosened up structure.

BUSS UP SHUT PARATHA ROTI RECIPE

Steps:

• In a large bowl mix together the flour, sugar, baking powder and salt.
• Then make a well then add oil, followed by warm water, knead dough for about 30 seconds to 1 minute to form soft and sticky dough.
• Divide dough into 6 equal pieces. Set aside and let it rest for 15- 30 minutes
• The resting of the dough helps to relax the gluten and make it not only easier to work with but also produces tender paratha.
• Place each one piece on a heavily floured board and roll out dough into a circle. They do not have to be perfect circles.
• Using your fingers or knife rub shortening/ butter (about a tablespoon) on the surface of the dough, lightly sprinkle with flour.
• Using a knife make an opening from the center of the dough roll dough clockwise to form a cone.
• Pleat the ends into bottom of cone and push cone tip inwards. Place in an oil pan and cover with damp clothe.
• Repeat this process for other 5 pieces of dough. Oil each piece to prevent dough from drying out.
• Let it rest for about 2 hours or more covered.
• When ready to cook, heat up griddle, crepe pan or tawah to medium heat.
• Gently flatten out each cone and roll out. Begin rolling out the dough from the center working outwards.
• Rotate the dough out each time you roll it. This helps to make a perfect circle, about 10 inch circles, make sure they are thin at the edges.
• Gently place dough on the griddle (I used crepe pan to make paratha- a skillet will work as well).
• Heavily oil the other side of the dough making sure you oil the edges too.
• Cook until tiny bubbles / air pockets appear on the top of the roti, then flip dough.
• Making the torn up shirts can be achieved in several ways
• Crush paratha with two spatulas while still on the griddle
• Place paratha in a large bowl with a lid and shake the heck out of it
• Place in a clean cloth cover and shake it up.
• Serve warm.

DHALPURI | DHALPOURIE | DHAL PURI RECIPE

Steps:

• Fill a saucepan with 12 cups water and place over medium heat.
• Pick through and discard any stones or debris. Rinse split peas, rubbing between fingers, until the water runs clear.
• Add to the pot along with salt and turmeric and bring to a boil.
• Cook for 20-30 minutes or until dhal is cooked and firm (not soft) and crushes easily between thumb and forefinger with no grainy feel.
• Drain thoroughly and allow it to cool and dry.
• Add garlic, hot pepper and bandhania to the bowl of the food processor and pulse until finely chopped. Set aside and wipe bowl as added moisture will make the split peas unmanageable.
• Add 1/3 split pease to the bowl of the food processor (or food mill) along with the garlic, hot pepper and bandhania and pulse to mince, scraping down the sides of the bowl at intervals to ensure even processing. Do not over mince into a paste! Transfer to a dish and repeat 2 more times with the remaining split peas.
• To the bowl with the ground split peas, add cumin, salt, garlic, pepper and bandhania paste and mix well to combine.
• Heat 3 tablespoons oil in a large heavy bottomed pot over high heat, add ground split peas and cook for 3-5 minutes until light and grainy, stirring constantly to prevent sticking.
• The prep for the split peas can be done in advance and portioned out and kept in the freezer in small tightly closed resealable freezer bags. It will stay in the refrigerator for 2-3 days. The split peas usually makes enough filling for 8 cups of flour.
• In a large bowl, add flour, baking powder, sugar and salt.
• Mix to combine and gradually add lukewarm water and squeeze dough between fingers to bring it together. Knead for 3 minutes. You want a soft dough-not as shaggy as buss up shot and not as firm as sada roti. Somewhere in between. Rub 1 tbs oil all over the dough and place in bowl and let rest for at least 15 minutes.
• Separate dough into 4 balls. Then separate each into two equal pieces. Form into small balls (making 8 balls). You can make 6 if you have a large tawa.
• Working with one piece of dough at a time, press and flatten each into a round 4-5 inch disk. Place 1/4 cup of dhal onto the disk and stretch the edges over and around the ground dhal to meet at the top, then press together or pinch the dough tightly to seal.
• Dust with flour and press all the way around to evenly disperse filling. Place on a floured counter and cover.
• Repeat with the remaining dough until all are filled. Many times it is ready to be rolled out immediately and does not require resting. Prolonged resting and make it difficult to manage since it becomes too soft and the dough is at risk of breaking while rolling out.
• Heat and oil tawa, flat iron griddle or a 10 - 12 inch cast iron skillet over medium heat.
• Meanwhile, dust counter and rolling pin with flour. Take one of the loyahs and gently flatten with your fingers. Starting from the center of the dough, roll out using a rolling pin, pushing outwards, then down, turning dough 90 degrees angle several times and flipping and repeating turning until it is a flat, even circle(about 1/8 inch thick and as wide as your tawa or pan), ensuring that the edges are also even. Amateurs: please do not roll out too thin which can cause breakage and seepage of filling. Keep it well floured at all times.
• Pick up the dough and gently place it on the tawa (or alternative) by flipping and rotating your wrists. Allow it to cook for 15-20 seconds, brush with oil and immediately flip. Brush again with oil and allow it to cook for another 15 - 30 seconds, then flip and cook for another 30 - 45 seconds, pressing edges with the back of the spoon to ensure that they are cooked.
• Remove with the handle of a spoon, dabla or spatula and place in a large bowl lined with paper towel, kitchen towel or brown paper bags to absorb any excess oil. If at any time the the roti browns too quickly or the tawa starts smoking, reduce the heat. Alternately, if nothing seems to be happening raise heat.
• Repeat rolling out and cooking until all are cooked. Enjoy!

GUYANESE ROTI (PARATHA)

Steps:

• * Sift the flour, baking powder and salt together. * Add enough water to form a smooth soft dough. * Knead well and leave ½ hour covered with a damp cloth. * Flour a [cutting] board and roll out the dough to 8" or 9" diameter, then spread with ghee and sprinkle with flour. * Cut the dough from the centre to the edge, roll tightly into a cone shape, press peak into centre of cone, then flatten. Leave again for 30 min. * Cut the dough into 16 pieces, and for each, sprinkle flour on the board and roll out very thin with rolling pin. * Bake on a moderately hot bake stone (tawah), coating the dough with oil on both sides as it cooks. * Turn on both sides and cook for about 1½ minutes on each side. * Remove from baking stone and hit wooden palette until flaky or wrap in clean cloth and mash up.

EASY GUYANESE OIL ROTI (PARATHA)

Steps:

• In a large mixing bowl add the flour, baking powder, salt, sugar and rapid rising yeast (If using)
• Mix together with a whisk to combine
• Make a well in the center of the flour mixture and add the warm water
• Use a spatula to mix the water and flour together to form a soft dough ball
• Turn your dough ball onto a clean, floured surface and slightly knead the dough adding a little bit more flour if needed. See above on kneading tips
• Return the dough ball to the mixing bowl, cover and let rest for 20-30 minutes
• After the dough has rested for at least 20 minutes, divide the dough into 5 equal pieces
• On a floured surface, roll a piece of dough out until it is a large, round, flat disk (like a large tortilla)
• Add about 1 tablespoon of fat to the rolled out dough, brush the fat over the entire surface of the rolled out dough
• Using a knife make an incision from the center to one end of the dough, and roll dough to form a cone
• Tuck the ends of the dough into the bottom of the cone and push the cone tip into the base
• Repeat for other 4 pieces of dough.
• Cover and let sit for 5 to 10 minutes
• Preheat a large skillet / tawah (traditional cast iron skillet for roti) on medium heat
• Roll out one of the buttered roti doughs (oiled off roti) into a large thin disk, about ⅛ inch thickness (like a large tortilla)
• Place roti on the warm skillet or tawah
• Cook until tiny bubbles / air pockets appear on the top of the roti (for about 30 seconds to 1 minute)
• Flip and brush with cooking oil and cook for another 30 seconds (or for as long as it will take to apply the oil)
• Flip again and apply oil to the other side. Cook for an additional 30 seconds to 1 minute, then remove from heat
• Clap the roti (if you have those skills) or put the roti in a covered bowl and shake to separate the layers and release the air pockets (see video for how to)
• Serve Warm with your favorite curry