← Nouns Cooking · Caribbean

Ingredients

• 200 g yellow split peas, rinsed and soaked for 1 hour
• ½ tsp Ground turmeric
• 4 cloves Garlic
• 1 tsp ground roasted cumin (geera)
• ¼ Scotch bonnet chilli (optional)
• ¾ tsp Salt
• 500 g plain flour, plus extra for rolling
• 1 tbsp Baking powder
• 1 tsp Salt
• 1 tsp Sugar
• 320 ml lukewarm water (about)
• 60 ml oil, for brushing

Method

1. Boil the drained split peas with the turmeric and 2 garlic cloves in plenty of water for 12–15 min, until tender but still holding their shape. Do not let them turn mushy.
2. Drain very well and spread on a tray to steam dry and cool for 15 min. Grind in a food processor with the remaining garlic, geera, pepper and salt into a fine, dry, crumbly powder.
3. Mix the flour, baking powder, salt and sugar, add the water and knead into a soft dough. Cover and rest for 30 min.
4. Divide the dough into 6 balls. Flatten each into a cup in your palm, fill with about 3 heaped tbsp of filling, then pinch the dough closed over it and press flat. Rest for 10 min.
5. On a well-floured surface, roll each ball gently into a thin round about 25 cm across, easing out any air bubbles.
6. Cook on a hot tawa or large dry pan over medium heat for about 1 minute per side, brushing each side with oil, until puffed and spotted with brown. Fold in a clean towel to keep soft.

Tips

• Wet filling makes the dough tear: the split peas must be well drained and ground completely dry.
• Wrap around curry chicken, curry channa and aloo, or curry goat for a full Trini roti.
• If you add the scotch bonnet, wear gloves to cut it and keep your hands away from your eyes.

Sources

Written in our own words after cross-checking these recipes:

Simply Trini Cooking That Girl Cooks Healthy