Sardines (with Hot Pepper) Pepper Roti
Yield - 6 to 8 servings
Ingredients:
SARDINE FILLING:
Coconut Oil - 1 tbsp Onion - 1/2 cup (finely chopped) Scotch bonnet pepper - 1 tsp (finely chopped)
Garlic - 1 tbsp (finely chopped)
Sardines with Hot Pepper -4 tins (106g)
Potato - 2 lb (boiled)
Carrot - 1 cup (Grated)
Sweet pepper - 1/2 cup (finely chopped)
Chadon Beni - 1/2 cup (finely chopped)
Salt - 1 1/2 tsp or to taste
PEPPER ROTI:
Flour - 4 cups + more (sifted)
Salt - 1/4 tsp Baking Powder - 4 tsp Brown
Sugar - 1 tbsp Water - 2 cups
Mild Cheddar Cheese - 8 oz (grated)
Ghee
Method:
1. Heat saute pan over medium heat.
2. Once heated, add oil.
3. Once oil is hot, add your onion and hot pepper and allow to cook until onion is translucent (about 2 minutes). 4. Add your garlic and sardines, ensuring to break up your sardines and fully incorporate all your ingredients.
5. Strain and add to your sardine mixture.
6. Add potato carrots, sweet pepper & chadon beni.
7. Mix until fully incorporated
8. Add salt to taste
9. Set aside
10. In a bowl, combine flour, salt, baking powder & sugar 11. Make a well and add water
12. Knead into a soft dough (dough might seem a bit sticky but that’s ok.)
13. If dough is sticking to your hand & the bowl simply dust with 1 tbsp of flour at a time.
14. Knead for about 5 minutes
15. Using your hands, coat the dough in ghee, cover with a damp cloth & let rest for 30 minutes
16. Remove cloth and divide dough into 4 balls [This will give you 2 ,15 inch wide pepper rotis. Feel free to divide dough into 8 smaller balls if you wanted to make smaller pepper rotis.]
17. Rub each ball with ghee, cover and let rest for 25 minutes
18. Place one ball on a floured surface, sprinkle top with flour and roll into a 10 inch wide disc using a rolling pin
19. Brush off excess flour
20. Fold into 1/4 and set aside
21. Roll out another ball
22. Brush off excess flour
23. Sprinkle cheese on top
24. Evenly spread a thin layer of the sardine mixture onto the dough (this will spread the dough wider)
25. Sprinkle with a little flour
26. Cover with dough
27. Seal edges
28. Brush off excess flour
29. Heat tawa to medium heat
30. Once heated, brush with ghee
31. Place pepper roti onto tawa and allow to cook (about 2 to 3 minutes) on each side
32. Brush with ghee
33. Using your dabla, lift up the edges to see how brown roti is getting
34. Once it begins to brown, flip over
35. Brush off any excess flour
36. Brush with ghee ensuring to coat the edges well to prevent it from drying out
37. Allow to cook for another 3 minutes or so
38. Use dabla to see if the bottom side is getting brown
39. Once browned, remove from tawa and let rest for 10 minutes
40. Slice into pizza slices or squares and enjoy!
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