Sada roti and baigan choka is a popular Trinidadian dish that is enjoyed by many. The dish consists of a flatbread known as sada roti, which is made from flour, water, and baking powder. Baigan choka is a type of roasted eggplant dish that is spiced with garlic, onions, and hot peppers. It is typically served as a side dish to the sada roti, and the two complement each other perfectly. One of the reasons why sada roti and baigan choka is so popular is because of the unique combination of flavors and textures.
The sada roti is soft and fluffy, while the baigan choka is slightly smoky and spicy. Together, they create a satisfying meal that is both filling and flavorful. Additionally, the dish is relatively easy to prepare and can be made with simple, inexpensive ingredients, making it a popular choice for families and individuals on a budget. Whether enjoyed for breakfast, lunch, or dinner, sada roti and baigan choka is a delicious and satisfying dish that is sure to please.
Prep Time: 1 hour 10 minutes
Cook Time: 10 minutes
Total Time: 1 hour 20 minutes
Course: Breads
Cuisine: East Indian
Servings: 4 rotis
Ingredients
- 4 cups flour sifted
- 4 tsp. baking powder
- 1 tsp. salt
- 1 ½ cups water or slightly more
Instructions
- Combine the flour, baking powder and salt in a medium size bowl. Form a well in the centre and add all the water, and little more if needed to make soft dough. Knead well and form a large ball .
- Cover the dough with a damp towel and leave to rest for 1 hour. Divide the dough into four “loyah” (balls) and shape them. Again, allow dough to rest for 1 hour.
- On a floured board, or clean table top, roll out dough using a bailna (rolling pin) till it is about ½ inch thick and round.
- Cook on a moderately hot tawah ( griddle) until it rises and turns slightly brown. Turn to the other side and cook.
- Edges are toasted over the fire to ensure they are cooked. The edges will billow slightly. Place on a clean cloth and cover. Serve hot.
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Recipe © Simply Trini Cooking. All rights reserved
Sada Roti
Ingredients
- 4 cups flour sifted
- 4 tsp. baking powder
- 1 tsp. salt
- 1 ½ cups water or slightly more
Instructions
- Combine the flour, baking powder and salt in a medium size bowl. Form a well in the centre and add all the water, and little more if needed to make soft dough. Knead well and form a large ball .
- Cover the dough with a damp towel and leave to rest for 1 hour. Divide the dough into four “loyah” (balls) and shape them. Again, allow dough to rest for 1 hour.
- On a floured board, or clean table top, roll out dough using a bailna (rolling pin) till it is about ½ inch thick and round.
- Cook on a moderately hot tawah ( griddle) until it rises and turns slightly brown. Turn to the other side and cook.
- Edges are toasted over the fire to ensure they are cooked. The edges will billow slightly. Place on a clean cloth and cover. Serve hot.
