Sweet Potato Roti Food

SWEET POTATO AND CHICKEN ROTI

Steps:

• Melt 2 tablespoons butter in a medium saucepan over high heat. Add the onion, sliced jalapeno and thyme and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and ginger and cook, stirring, until golden, about 1 minute. Add 2 more tablespoons butter and the curry powder; cook, stirring, until the butter is melted and the curry powder is toasted, 30 seconds. Add the sweet potatoes and stir to coat, then add 1 teaspoon salt, a few grinds of pepper and 2 cups water. Bring to a boil, then reduce the heat to a simmer; cover and cook until the sweet potatoes are tender, about 15 minutes.
• Add the chicken to the pan. Cut the remaining 2 tablespoons butter into pieces and stir into the mixture. Cook until the chicken is hot and the potatoes start falling apart, about 3 minutes. Season with salt and pepper.
• Heat the lavash in a large nonstick skillet over high heat, about 30 seconds per side. Pile the chicken mixture in the center of each lavash; top with the cilantro and minced jalapeno. Fold in the sides and roll up like a burrito; cut in half.

CARIBBEAN TRINIDAD ROTI

Steps:

• Combine the dry ingredients in a mixing bowl. Gradually add the oil and water while mixing and kneading the dough, Set the dough aside for 15 minutes.
• Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out into 8 inch squares.
• Fill the middle of each square with about 1/2 cup of filling mixture. Wrap the dough around the mixture to seal the filling inside.
• To cook the roti, place the butter in a skillet over high heat until it sizzles. Reduce the heat to medium and place the rotis in the pan.
• Cook for 2-3 minutes, until the crust is light brown. Turn with a wide spatula and continue cooking. Repeat the process with the remaining rotis. Serve immediately.
• SWEET POTATO FILLING: Place the butter, garlic, and onion in a deep skillet and sauté for 3-4 minutes over medium heat. Add the potato, water, curry powder, hot sauce, and salt and cook for 15 minutes, until the potatoes are soft but not mushy. Add the chickpeas and cook another 5-10 minutes, stirring occasionally. Set the filling aside.
• CHICKEN FILLING: Place the butter, garlic, onion and pepper in a deep skillet and sauté for 3-4 minutes over medium heat. Add the curry powder, hot sauce, coriander, and salt and sauté for another 2 minutes. Add the pumpkin and water and cook over medium heat for 20 minutes, stirring occasionally. Stir in the chicken and simmer for another 5 minutes. Set aside.

SWEET ROTI

Steps:

• Combine both flours, the sugar, salt, and 1 tablespoon of the oil in a bowl and stir with your hands to mix. With one hand, gradually add the water to the flour mixture while mixing everything together with the other hand, halting the addition of water when a shaggy ball of dough has formed that cleans the bottom and sides of the bowl. (Be sure not to use more than 3⁄4 cup water.)
• Divide the dough into four equal portions (a kitchen scale helps here), then form each portion into-this is crucial-a smooth, crack-free ball.
• Place the balls in a food storage container with a lid. Pour the remaining 2 tablespoons oil over the dough balls and flip them around so they are evenly coated with the oil. Cover the container and refrigerate for 48 hours. The dough needs to come to room temperature before it can be used.
• Put a roti dough ball in the middle of a large work surface, making sure it is surrounded by at least 6 inches of empty space on all sides. Using a rolling pin or the heel of your palm, flatten the dough into a 4-inch round of even thickness. Gently stretch the dough as thinly and as evenly as possible. The easiest way to do this is to pull from the center and work your way toward the edges, pressing the edges down against the work surface to secure the initial stretch, then stretching again until you have a large, paper-thin round (the edges will be slightly thicker than the middle, but as long as they are no more than 1⁄4 inch thick, don't sweat it). The round should be 15 to 18 inches in diameter. Leave the dough there for now.
• Heat 1 tablespoon of the ghee in a 10-to 12-inch frying pan over medium heat. When the ghee is hot, quickly fold all four edges of the stretched dough toward the middle to form a roughly 5-inch square. Holding the square by the top corners, quickly lay it, seam side down, in the hot frying pan. Fry, pressing down the dough with a spatula as you go, until golden brown on the underside, about 2 minutes. Flip the square and fry, adding another 1 tablespoon of ghee to form a shallow pool of oil (not to keep the roti from sticking to the pan, but to ensure flakiness), until the second side is golden brown, about 2 minutes longer. Transfer to a plate, seam side up. Drizzle about 1 tablespoon or slightly more of the condensed milk evenly over the surface and sprinkle with 1 teaspoon of the sugar, then roll up the roti like a yoga mat. Repeat with the remaining dough, condensed milk, and sugar. Enjoy while still warm and crisp.

SWEET POTATO ROSTI

Steps:

• Preheat oven to 220 degrees celsius.
• Cut sweet potato into thin strips (julienne).
• Toss sweet potato with oil, garlic, cheese and pepper.
• Place potato in a single layer on a tray lined with non-stick paper.
• Bake 15 minutes, or until cooked through.