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Flavorful Trinidadian Roti Recipe with Curried Chickpeas and Potato Made Easy

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A hearty and vibrant Trinidadian roti featuring soft, flaky flatbread wrapped around a rich, spicy curried chickpeas and potato filling. Perfect for a comforting meal with a Caribbean twist.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil
  • ¾ cup warm water
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 2 medium potatoes, peeled and diced (Yukon Gold recommended)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder (Caribbean blend preferred)
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric powder
  • 1 fresh scotch bonnet pepper, seeded and chopped (optional)
  • 1 cup coconut milk
  • 2 tablespoons vegetable oil
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro or culantro, chopped (for garnish)

Instructions

  1. In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon sugar, and ½ teaspoon salt.
  2. Add 2 tablespoons vegetable oil and gradually pour in ¾ cup warm water, mixing until a soft dough forms.
  3. Knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic.
  4. Cover with a damp cloth and let rest for at least 30 minutes.
  5. Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat.
  6. Add finely chopped onion and sauté until translucent, about 4 minutes.
  7. Stir in minced garlic and cook for another minute until fragrant.
  8. Add 1 tablespoon curry powder, 1 teaspoon ground cumin, and ½ teaspoon turmeric powder; stir constantly for 30 seconds to toast spices.
  9. Add diced potatoes and chickpeas, stirring to coat with spices.
  10. Add scotch bonnet pepper if using, for heat.
  11. Pour in 1 cup coconut milk, add salt and black pepper to taste.
  12. Bring to a gentle simmer, cover, and cook for about 20 minutes until potatoes are tender, stirring occasionally.
  13. Divide rested dough into 6 equal balls.
  14. Lightly flour work surface and roll each ball into an 8-inch circle.
  15. Heat skillet over medium-high heat and cook each roti for 1-2 minutes per side until golden brown spots appear and bread puffs slightly.
  16. Stack cooked rotis on a plate lined with a clean kitchen towel to keep warm.
  17. Spoon curried chickpeas and potato filling onto each roti, fold or roll like a burrito.
  18. Garnish with fresh cilantro or culantro and serve immediately.

Notes

Let the dough rest for at least 30 minutes to relax gluten for easier rolling. Toast spices gently to enhance flavor. Cook roti on medium-high heat for best browning. If dough is sticky, dust lightly with flour but avoid over-flouring to keep roti soft. For gluten-free version, substitute flour with chickpea or gluten-free flour blends. Adjust spice level by omitting or substituting scotch bonnet pepper.

Nutrition

Keywords: Trinidadian roti, curried chickpeas, potato curry, Caribbean flatbread, vegan roti, plant-based curry, easy roti recipe

Find it online: https://tomyumy.com/flavorful-trinidadian-roti-recipe-with-curried-chickpeas-and-potato-made-easy/