A Spicy Pepper Roti

Pepper roti is a wonderful spicy dish. It is a delicious treat for any ocassion. With its origins in Trinidad and Tobago, pepper roti has become a popular dish across the Caribbean and beyond. This delectable treat is made with a blend of aromatic spices and a fiery filling, all wrapped in a crispy roti shell. The perfect balance of spices and texture is essential for creating an unforgettable culinary experience. From selecting the right ingredients to mastering the art of dough preparation, every step in the process requires attention to detail and a passion for creating exceptional cuisine. When serving pepper roti, it is important to take into account the preferences of your guests. Some may prefer a milder version of the dish.

Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins

Course: Breads

Cuisine: East Indian

Author: Felix (Simply Trini Cooking)

Ingredients

  • FOR ROTIi:
  • 3 cups flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. brown sugar
  • 1 1/2 cup water
  • 1 tbsp. oil
  • 2 tbsp. unsalted butter
  • FOR PEPPER FILLING:
  • 4 hot peppers
  • 2 cups grated potato
  • 1 cup grated carrot
  • 40 leaves chadon beni
  • 10 cloves garlic
  • 1/4 onion chopped
  • 2 cups grated cheese
  • 2 pimento peppers chopped
  • Salt to taste

Instructions

  • Grate and wash the potato. Chop and blend the hot peppers, pimento peppers, chadon beni, garlic, onion and carrot. Add salt to taste. Add the potato, then the cheese, and mix together. Set aside.
  • Mix the flour, sugar, baking powder, salt, and water into a dough. Divide the dough into 2, coat with oil and leave to rest for 1 hour.
  • Afterward, open out the dough spread 1 tbsp of butter. Sprinkle flour. Make a cut from the center and roll into a cone. Press the peak and flatten the center of the cone. Leave to rest for 15 minutes.
  • Roll out both balls with a bailna. Heat the tawa then lower the fire and spread one roti. Spread the pepper mixture then place the other roti over it and press right around.
  • Spread a little oil over the surface. Turn over carefully using a dabla. Spread some more oil over the surface. Let cook for a few minutes; then cut into pieces and serve.

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Recipe © Simply Trini Cooking. All rights reserved

Pepper Roti

Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Breads
Cuisine: East Indian
Calories:
Author: Felix (Simply Trini Cooking)

Ingredients

  • FOR ROTIi:
  • 3 cups flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. brown sugar
  • 1 1/2 cup water
  • 1 tbsp. oil
  • 2 tbsp. unsalted butter
  • FOR PEPPER FILLING:
  • 4 hot peppers
  • 2 cups grated potato
  • 1 cup grated carrot
  • 40 leaves chadon beni
  • 10 cloves garlic
  • 1/4 onion chopped
  • 2 cups grated cheese
  • 2 pimento peppers chopped
  • Salt to taste

Instructions

  • Grate and wash the potato. Chop and blend the hot peppers, pimento peppers, chadon beni, garlic, onion and carrot. Add salt to taste. Add the potato, then the cheese, and mix together. Set aside.
  • Mix the flour, sugar, baking powder, salt, and water into a dough. Divide the dough into 2, coat with oil and leave to rest for 1 hour.
  • Afterward, open out the dough spread 1 tbsp of butter. Sprinkle flour. Make a cut from the center and roll into a cone. Press the peak and flatten the center of the cone. Leave to rest for 15 minutes.
  • Roll out both balls with a bailna. Heat the tawa then lower the fire and spread one roti. Spread the pepper mixture then place the other roti over it and press right around.
  • Spread a little oil over the surface. Turn over carefully using a dabla. Spread some more oil over the surface. Let cook for a few minutes; then cut into pieces and serve.
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