Roti is a beloved staple in Caribbean cuisine, and there are many different types of roti that one can enjoy. One such variety is channapuri (roti), which is a type of roti that is filled with curried chickpeas, also known as channa. While channa roti may not be as common as some other types of roti, it is a delicious and filling option for those looking to try something new.
Channa roti can be a bit more expensive than some other types of roti, as chickpeas tend to cost more than split peas, which are often used in other types of roti. However, the slightly higher cost is well worth it for the flavor and texture that channa adds to the dish. The curried chickpeas are typically seasoned with a blend of spices such as cumin, coriander, turmeric, and garam masala, giving them a rich and complex flavor. When combined with the soft and chewy roti bread, channa roti is a satisfying and delicious meal that is sure to please.
Prep Time: 45minutes mins
Cook Time25minutes mins
Total Time: 1hour hr 10minutes mins
Course: Breads
Cuisine: East Indian
Servings: 8
Ingredients
- 1/2 lb approx. 2 cups channa
- 6 cups flour
- 2 tbsp. baking powder
- 1 tsp. sugar
- 2 1/2 tsp. salt can be adjusted to decrease sodium levels
- 1 3/4 cup water
- 3 pimento peppers 2 green and 1 red
- 4 cloves garlic
- 6 leaves chadon beni
- 1 tbsp. geera powder
- 1/2 tsp. grated ginger
- Oil
Instructions
- Soak channa overnight. Boil for 10 minutes.
- Mix flour, sugar, baking powder, salt and water to form a soft dough. Rub a little oil over the dough. Let rest for 30 minutes. Drain the channa and blend in a food processor. Set aside. Blend the seasoning. Combine the seasoning and channa in the processor. Add the salt and geera powder. Set aside.
- Sprinkle flour on a clean surface and make nine loyas. Open the loya and sprinkle flour. Add about 2 1/2 tablespoon of the channa mixture and seal the ball. Leave to rest for about 10 minutes.
- Roll out the filled dough very thinly. Heat tawah on medium heat. Grease the tawah and place the rolled out roti.
- Grease the top, cook on one side, turn over, and cook on the other side. When the channa puri is cooked and swells, fold and place in a bowl to cool.
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Recipe © Simply Trini Cooking. All rights reserved.
Channa Puri
Ingredients
- 1/2 lb approx. 2 cups channa
- 6 cups flour
- 2 tbsp. baking powder
- 1 tsp. sugar
- 2 1/2 tsp. salt can be adjusted to decrease sodium levels
- 1 3/4 cup water
- 3 pimento peppers 2 green and 1 red
- 4 cloves garlic
- 6 leaves chadon beni
- 1 tbsp. geera powder
- 1/2 tsp. grated ginger
- Oil
Instructions
- Soak channa overnight. Boil for 10 minutes.
- Mix flour, sugar, baking powder, salt and water to form a soft dough. Rub a little oil over the dough. Let rest for 30 minutes. Drain the channa and blend in a food processor. Set aside. Blend the seasoning. Combine the seasoning and channa in the processor. Add the salt and geera powder. Set aside.
- Sprinkle flour on a clean surface and make nine loyas. Open the loya and sprinkle flour. Add about 2 1/2 tablespoon of the channa mixture and seal the ball. Leave to rest for about 10 minutes.
- Roll out the filled dough very thinly. Heat tawah on medium heat. Grease the tawah and place the rolled out roti.
- Grease the top, cook on one side, turn over, and cook on the other side. When the channa puri is cooked and swells, fold and place in a bowl to cool.
