Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1/2 cup of yellow split peas
- 1/2 teaspoon of salt
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of ground coriander
- 1/4 teaspoon of cayenne pepper
- 1/4 cup of vegetable oil
- 1/2 cup of water
Special equipment needed:
- Rolling pin
- Griddle or non-stick pan
Step-by-step instructions:
1. Rinse the yellow split peas and soak them in water for at least 2 hours or overnight.
2. Drain the water from the split peas and blend them in a food processor until they become a smooth paste.
3. In a mixing bowl, combine the flour, salt, turmeric, baking powder, cumin, coriander, and cayenne pepper.
4. Add the vegetable oil and mix well until the mixture becomes crumbly.
5. Add the split pea paste and mix until it forms a dough.
6. Gradually add water to the dough and knead until it becomes smooth and elastic.
7. Cover the dough and let it rest for 30 minutes.
8. Divide the dough into equal portions and roll them into balls.
9. Flatten each ball with a rolling pin into a thin circle.
10. Heat a griddle or non-stick pan over medium heat.
11. Place the flattened dough on the griddle and cook for 1-2 minutes on each side until it becomes golden brown.
12. Serve hot.
- Time:
Preparation time: 2 hours (including soaking time)
- Cooking time: 20-25 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 6g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Red split peas can be used instead of yellow split peas.
- Olive oil or coconut oil can be used instead of vegetable oil.
Variations:
- Add chopped scallions or cilantro to the dough for extra flavor.
- Stuff the roti with cooked vegetables or meat for a hearty meal.
Tips and tricks:
- Make sure to soak the split peas for at least 2 hours to make them easier to blend.
- Add water gradually to the dough to avoid making it too sticky.
- Use a non-stick pan or griddle to prevent the roti from sticking.
Storage instructions:
- Store the roti in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Heat the roti in a microwave or on a griddle until it becomes warm.
Presentation ideas:
- Serve the roti on a plate with a side of chutney or hot sauce.
Garnishes:
- Sprinkle chopped cilantro or scallions on top of the roti.
Pairings:
- Serve the roti with a side of curry or stew.
Suggested side dishes:
- Rice and peas
- Fried plantains
- Coleslaw
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the roti is too tough, knead the dough for longer.
Food safety advice:
- Make sure to cook the roti thoroughly to avoid any foodborne illnesses.
Food history:
- Pea roti is a popular dish in the Caribbean, particularly in Trinidad and Tobago.
Flavor profiles:
- The roti has a savory and slightly spicy flavor.
Serving suggestions:
- Serve the roti as a main dish or as a side dish.
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Region: Caribbean