Hot & Tasty Pepper Roti Recipe by Chef Shaun 🇹🇹 Foodie Nation

Yield – 12 to 14 Servings.

Ingredients

Potato – 2 lb (1-inch cubes)

Carrot – 1 cup (grated)

Sweet Pepper – ½ cup (finely chopped)

Garlic – 1 tbsp (finely chopped)

Fermented Pepper Sauce –2 tsp or to taste

Chadon Beni – ½ cup

Salt – to taste

AP Flour – 4 cups + more

Salt – ½ tsp

Baking Powder – 4 tsp

Brown Sugar – 1 tbsp

Water – 2 cups

Cheese – 2 cups (grated)

Ghee – ½ cup

Method

1. Boil or steam potato until fork tender.

2. Transfer to a bowl.

3. Add carrots, sweet pepper, garlic, pepper sauce, chadon beni and salt.

4. Set aside and allow to cool.

5. For your roti, add flour, salt, baking powder and sugar.

6. Mix to combine before adding water.

7. Knead to a smooth ball of dough.

8. Cover with a warm damp cloth and allow it to rest for 30 minutes.

9. Divide and shape into 8 balls, coat with ghee, cover with a warm damp cloth and allow it to rest for 30 minutes.

10. Roll out to a 10-inch disc, add cheese, filling and more cheese before topping with another 10-inch disc of dough.

11. Seal edges with a fork.

12. Cook on a heated tawa over low to medium heat.

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