Caribbean Roti with Potato Curry

Ingredients

Dough:

• 4 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon salt

• 1/4 cup vegetable oil

• 1 cup water

Filling:

• 1 tablespoon minced ginger

• 1 Scotch bonnet or habanero chile, stem and seeds removed, minced

• 1 to 2 tablespoons vegetable oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 3 tablespoons curry powder

• 1 teaspoon dried thyme

• ½ teaspoon ground cloves

• ½ teaspoon freshly ground black pepper

• 1/4 teaspoon salt

• 3 cups potato, cooked, peeled, and diced

• 2 tablespoons tamarind paste dissolved in 1/4 cup water (optional)

• 1 15-ounce can garbanzo beans, drained

• Vegetable oil for frying

Instructions

To make dough for the rotis: sift the dry ingredients together in a bowl. Gradually stir in the oil and enough water to form a ball. Knead the dough for 5 minutes or until soft. Gather into a ball, cover and let rise for 15 minutes.

To make the filling: sauté the ginger and chile in the oil for a couple of minutes. Add the onions, garlic, spices and the salt and pepper, then sauté until the onions are soft. Add the potatoes, tamarind, garbanzo beans, and 2 cups of water. Simmer for 15 minutes or until very soft but not mushy.

Divide the dough into 4 equal balls. Flatten each and roll out into a circle, 8 to 9 inches in diameter. Heat 2 tablespoons of oil in a skillet until very hot, or until a drop of water will sizzle. Reduce the heat, place the rotis in the pan, and cook for 2 to 3 minutes or until browned. Turn and brown the other side. Remove and cover with a towel until ready to serve.

To serve, place about a cup of the filling in the center of a roti. Fold over the sides and fold up the ends, as you would with a burrito. Serve accompanied with a chutney and/or your favorite hot sauce.