• Total

    113
  • difficulty

    Intermediate
  • Cost

Pepper Roti

Savor the vibrant flavors of Caribbean cuisine with this delicious Pepper Roti. This recipe features a soft, flaky dough made from flour, baking powder, salt, and water, filled with a savory blend of mashed potatoes, sautéed onions, minced garlic, and carrots. The rich cheddar cheese adds creaminess and tang, while scotch bonnet peppers provide a spicy kick. Enhanced with geera (cumin) and Maggi Season Up All Purpose, this Pepper Roti is a delightful treat perfect for any occasion. Enjoy a taste of this fiery treat in every bite!

Utensils

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    Bowl

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    Dish towel

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    Knife

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    Spoon

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    Fork

Ingredients

Portions: 16

  • 3 Cups All-Purpose Flour (plus additional for preparation)
  • 3 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Cup Warm Water
  • 6 Tablespoons Margarine (or butter softened, plus additional to grease the tawa)
  • 0.5 Pound Potato (peeled, boiled and mashed)
  • 1 Small Onion (grated)
  • 1 Teaspoon Garlic (minced garlic)
  • 1/2 Cup Carrot (grated)
  • 1/4 Cup Shredded Cheddar Cheese
  • 1 Unit Hot Pepper (finely chopped)
  • 1 Teaspoon Ground Geera/Cumin
  • 1 Packet MAGGI® Season-Up All Purpose (10g)
  • 1/2 Cup Margarine
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Instructions

ROTI:

  • 1.In a medium bowl, combine flour, baking powder and salt. Add water and knead into a soft shaggy dough.
  • 2.Cover with a damp towel and allow to rest for ½ hour.
  • 3.Separate dough into 6 equal balls (this size is good for a 13-inch tawa). One at a time, roll each ball into a circle and lightly grease the surface with 1 tablespoon margarine/butter.
  • 4.Sprinkle with flour and cut the dough from the center outwards to create a slit. Roll clockwise into a cone, tucking the end into the bottom of the cone.
  • 5.Push the top of the cone into the dough, cover and set aside. Repeat for remaining dough and let rest for 15 minutes.

FILLING

  • 6.In another bowl, mix mashed potato, onion, garlic, carrot, cheese, hot pepper, cumin and MAGGI® Season Up All Purpose. Set aside.

PUTTING IT TOGETHER:

  • 7.On a lightly floured surface, roll out 2 balls of dough using a rolling pin. Make the dough as thin and as similar in size as possible.
  • 8.Spread 1/3 potato mixture evenly onto one, leaving a ½-inch boarder. Top with the other dough pressing the edges firmly to seal.
  • 9.Heat tawa/skillet over medium heat, grease with margarine. Cook roti for 5 minutes on each side brushing with margarine before turning. Repeat this process for remaining dough.
  • 10.Cut into portions & serve hot.

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Carbohydrates 22.6 g
Energy 194.6 kcal
Fats 10.2 g
Fiber 1.2 g
Protein 3.4 g
Saturated Fats 2.1 g
Sodium 260.6 mg

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