- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 30 minutes plus 30 mins resting
- Effort: medium
- 2 tbsp olive oil
- 1 onion, chopped
- 1 bunch spring onion, chopped
- 3 clove garlic, chopped
- sprig thyme
- 1/2 scotch bonnet pepper
- 1 1/2 tbsp curry powder
- 5 baking potatoes, peeled and chopped into 2.5cm chunks
- 3 x 400g tin of chickpeas
- black pepper
- tomato ketchup, if needed
For the jamaican curry powder:
- 50 g coriander seeds, dry-fried in a pan and finely ground in a pestle and mortar
- 50 g turmeric
- 15 g ground fenugreek seeds
- 50 g ground ginger
- 50 g ground black pepper
- 15 g ground cardamom
- 15 g ground cinnamon
For the roti:
- 270 g plain flour
- 3 tbsp baking powder
- 1/2 tsp salt
- 250 ml water
- vegetable oil, as needed
1. First make the Jamaican curry powder. Mix together the ground coriander, turmeric, fenugreek, ginger, black pepper, cardamom and cinnamon. Store in an airtight container.
2. Now make the roti dough. Sift the flour, baking powder and salt together into a large bowl.
3. Add the water and mix in thoroughly to form a firm dough. Knead until smooth and set aside to rest for 30 minutes.
4. While the dough is resting, prepare the potato and chick-pea curry. Heat the olive oil in a deep-sided, heavy-based frying pan. Add the onion, garlic, thyme and Scotch bonnet and fry gently for 5 minutes until the onion is softened.
5. Add the curry powder and fry, stirring, for 2 minutes. Add the potatoes and chick-peas, with their liquid, to the pan. If necessary add enough water to cover the potatoes. Season with salt and freshly ground black pepper.
6. Bring to the boil, reduce the heat and simmer for 30 minutes until the potato is tender. Taste to check the seasoning. If too bitter, mix in tomato ketchup to taste.
7. Meanwhile, cook the roti. Knead the rested dough and divide into 4 even-sized balls. On a lightly floured work surface, roll out each dough ball into a 20-25cm circle.
8. Pour enough vegetable oil into a large frying pan to just cover the bottom of the frying pan. Heat the oil to medium heat.
9. Add a roti and cover the pan with a lid. Cook the roti for one and half minutes on each side, drizzling in a little extra oil on each side as it fries. Remove and drain on kitchen paper.
10. Repeat the process frying all the four roti.
11. Spoon the potato and chick-pea curry onto the freshly-fried roti. Roll up the roti over the potato curry and serve at once.
Rate This Recipe