TRINIDADIAN ROTI RECIPE BY TASTY
Here's what you need: flour, baking soda, salt, water, ghee, oil
Provided by Pierce Abernathy
Categories Dinner
Yield 10 servings
Number Of Ingredients 6
Steps:
- In a large bowl, combine the flour, baking soda, and salt, and mix until fully incorporated.
- Slowly add the water until the mixture forms a dough.
- Divide the dough into roughly 12 loyas (balls), cover with a dish towel, and let rest for about 30 minutes.
- Sprinkle each ball with flour and flatten or roll out into a circle roughly 5 inches (12-cm) in diameter.
- Spread ghee on each round and make a cut from the center out to the edge, then roll to make a cone.
- Press the peak and flatten the center of the cone. Let rest for another 30 minutes.
- On a floured surface, roll each ball into a circle roughly 8 inches (20-cm) in diameter.
- Heat a tawah or flat frying pan over medium-high heat. Coat with oil and place a round of dough on the pan.
- Cook the dough until light brown, watching carefully, about 5 minutes. Then flip and cook on the other side, about 3-4 minutes more. Repeat with the remaining dough rounds.
- Break up the cooked roti with your hands or serve whole.
- Serve the fried roti with the fillings.
- Enjoy!
Nutrition Facts : Calories 622 calories, Carbohydrate 86 grams, Fat 24 grams, Fiber 3 grams, Protein 11 grams, Sugar 0 grams
FLATBREAD: ROTI
Provided by Food Network
Categories appetizer
Time 35m
Yield 4 to 8 servings
Number Of Ingredients 5
Steps:
- Sift flour, baking powder, and salt in a large bowl. Add oil and enough water until a dough forms, not too dry. Allow the dough to rest for 30 minutes, cut dough into 8 equal pieces, and form balls. Allow dough to rest for 2 minutes. Roll dough out on floured board until it measures 6 to 8-inch disks.
- Heat a griddle over medium heat, when hot brush the griddle with oil. Brush the roti disks with oil on both sides, place on cast-iron hot griddle, and cook until top starts to blister. Flip roti and cook for 1 minute more. Serve warm.
ROTI
Provided by Food Network
Time 3h10m
Yield 10 rotis
Number Of Ingredients 14
Steps:
- Sift flour, baking powder, and salt together in a large bowl. Add ghee and enough water until a nice soft dough forms; not too dry. Allow to rest for 10 minutes and cut dough into 8 or 10 parts and form balls. Again, let dough rest for 2 minutes.
- Make a well in the center of a ball, put 3 to 4 teaspoons of filling in the whole, and pinch, closing the well. Repeat with rest of the balls. Tuck extra dough under, put on floured board, and roll out into 8 to 10-inch disks. Brush top with melted ghee or vegetable oil.
- Heat a griddle to a medium heat and brush with ghee or vegetable oil. Cook dough on 1 side for about 2 minutes, brush top with ghee or vegetable oil and flip disk to cook the other side for about 1 minute. Serve warm.
- Put butter in a heavy bottomed saucepan and into a preheated 300 degree F oven for 1 1/2 to 2 hours. Skim foam from top and pour the liquid into a glass jar, leaving behind any milk solids on the bottom of the pot. This is good for 6 months kept in the refrigerator.
- In a skillet over medium heat, melt ghee. Add garlic and saute 1 minute then add saffron, cumin and saute 1 minute more. Add chickpeas, water and a pinch of salt. Allow all to simmer until water has evaporated. Season with salt and pepper, to taste. Cool and puree in food processor.
SONORA FLOUR ROTI
Roti is an Indian flatbread that's enjoyed around the world. In places, including the Caribbean, it's traditionally eaten with curry or other types of stew. In this recipe, I make it with a combination of all-purpose flour and Sonora flour, a flour made from one of North America's oldest wheat varieties.
Provided by Food Network
Time 1h
Yield 5 roti
Number Of Ingredients 6
Steps:
- Mix the all-purpose flour, Sonora flour, baking powder and salt by hand in a large bowl.
- Make a well in the center of the mixture and pour in 3 tablespoons of the oil and 1 1/2 cups water. Mix together until fully incorporated and you can form a dough ball. Let the dough rest for 5 minutes.
- Divide the dough into 5 equal pieces, each weighing about 120 grams. Form each piece into a ball. Lightly oil a rolling pin and a work surface. Roll each ball out into a circle about 6 to 7 inches in diameter. Combine the melted butter and the remaining 1/4 cup oil in a small bowl. Brush the rounds with the mixture.
- One at a time, make a cut from the center of a round out. Roll the round up like a cone. Take the tip of the cone and push down towards center. Place on a baking sheet. Repeat with the remaining dough. Refrigerate the dough for 10 minutes or up to 12 hours.
- Place a piece of dough on a lightly oiled cutting board and press down on it with your palm until it's an even circle 6 to 7 inches in diameter. Heat a 9- or 10-inch skillet over medium-high heat. Add enough oil to cover the bottom. When the skillet is very hot but not smoking, add a roti. Cook until the bottom is golden brown and air pockets start to form, about 3 minutes. Flip and brown the other side. After each roti is cooked, place it in a bowl, cover with a lid and shake the bowl up and down. This creates texture in the roti. Repeat with the remaining roti, adding more oil to the skillet as necessary. Serve hot.
ALOO ROTI
These soft, thin and heavenly potato rotis are easy to make, taste divine and can be had for breakfast, lunch or dinner. The trick in this recipe is not to add any water to the dough. I still miss the rotis that Gopal, my cook back home in India, made. My friends would tease me as I indulged in yet another roti at his insistence! So even though this recipe is intended to serve four, it is not at all guaranteed. You can have it simply with yogurt and achaar (Indian pickle) as a traditional North Indian breakfast, or with any curry such as chana masala or saag paneer--or even steal a bite as a mid-day snack.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield about 15 rotis
Number Of Ingredients 7
Steps:
- Put the potatoes in a large pot and cover with cold water. Add enough salt so the water tastes as briny as sea water. Bring to boil and cook until completely tender when pierced with the tip of a knife, 40 to 50 minutes. (If you're in a hurry, you can quarter the potatoes and boil about 20 minutes.) Drain the potatoes.
- Once cool enough to handle, peel and mash the potatoes in a large steel or glass mixing bowl. I find it easier to get an even mash by coarsely grating the potatoes. Add the ghee, chiles, cilantro, 1 cup of the flour and 1 teaspoon salt and mix well to form a soft dough. Add more flour as needed to form a dough, but be careful and add a little at a time as you cannot add any water to this recipe. Divide the dough into about 15 balls.
- Heat a nonstick skillet or seasoned cast-iron skillet over medium-high heat.
- Keep a bowl of flour nearby. Dab each dough ball in flour, flatten to look like a patty and then dip in flour again. Roll each patty into a thin round on a generously floured surface. The potato in the dough makes it extremely sticky and you will need to use the flour as you roll.
- Add 1/2 teaspoon of oil to the skillet, then add a roti. Cook until light brown spots appear on each side, about 1 1/2 minutes per side. Repeat with the remaining roti and additional oil.
- In India, we put the rotis in an insulated chapati box or insulated casserole dish to keep warm as we go. Alternatively, you could wrap them in a towel or kitchen cloth to keep warm.
More about "anoops weekend roti recipes"
ANOOP'S WEEKEND ROTI : RECIPES - COOKING CHANNEL
Web Jun 8, 2010 1 teaspoon salt 1 recipe Roti dough, recipe follows Roti Dough 2 cups whole wheat flour 3/4 cup to 1 cup water Directions Put the cauliflower, cilantro, ginger, chile, …
From cookingchanneltv.com
Cuisine IndianTotal Time 37 minsServings 6Calories 147 per serving
From cookingchanneltv.com
Cuisine IndianTotal Time 37 minsServings 6Calories 147 per serving
ST. LOUIS RESTAURANT RECIPES FOR YOUR HOLIDAY TABLE - STLTODAY.COM
Web Yield: 4 salads. ½ cup dried apricots, whole or rough chopped. ½ cup riesling wine or apple cider. 2 ruby red grapefruit. 8 cups mixed baby salad greens
From stltoday.com
From stltoday.com
SALLIE'S WEEKEND ANTELOPE ROAST - SAVAGE ARMS
Web Related Links: Savage Renegauge: Sallie Doty's New Favorite Shotgun; Sallie Doty's First Solo Rifle Antelope Hunt; 11 Easy Venison Recipes for Busy Weeknights
From savagearms.com
From savagearms.com
CHICKPEA ROTI RECIPE | FOOD NETWORK
Web Spring Vegetable Fettuccine Alfredo. Trending Recipes. Carrot Cake Recipe
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
RECIPES FOR CLASSIC ST. LOUIS FOODS THAT YOU CAN MAKE AT HOME
Web Apr 18, 2020 The Best Swimming Pools and Splash Pads in St. Louis When the weather gets too dang hot, there is only one thing to do: get wet. Hiding out indoors or trying to…
From riverfronttimes.com
From riverfronttimes.com
ALOO ROTI RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Web Put the potatoes in a large pot and cover with cold water. Add enough salt so the water tastes as briny as sea water. Bring to boil and cook until completely tender when pierced …
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
ANOOP'S WEEKEND ROTI | RECIPE | RECIPES, COOKING …
Web May 13, 2016 - Cooking Channel serves up this Anoop's Weekend Roti recipe from Bal Arneson plus many other recipes at CookingChannelTV.com. Pinterest. Today. Watch. …
From pinterest.com
From pinterest.com
ANOOP'S WEEKEND ROTI : RECIPES : COOKING CHANNEL RECIPE | BAL …
Web Recipe courtesy of Bal Arneson. Recipe courtesy of
From cookingchanneltv.cel29.sni.foodnetwork.com
From cookingchanneltv.cel29.sni.foodnetwork.com
RECIPE FOR ANOOP’S WEEKEND ROTI BY DAWN’S RECIPES
Web Nov 4, 2022 We’ve outlined all the ingredients and directions for you to make the perfect Anoop’s Weekend Roti. This dish qualifies as a Easy level recipe. It should take you …
From dawnsrecipes.com
From dawnsrecipes.com
RECIPE FOR ANOOP'S WEEKEND ROTI - MARLI AVE RECIPES
Web Oct 1, 2022 Making the perfect Anoop's Weekend Roti should only take approximately 37 min . It's considered an Easy level recipe. Below are the ingredients and directions. ...
From marliave.com
From marliave.com
ANOOP'S WEEKEND ROTI | RECIPE | RECIPES, COOKING …
Web Jul 22, 2018 - Cooking Channel serves up this Anoop's Weekend Roti recipe from Bal Arneson plus many other recipes at CookingChannelTV.com. Pinterest. Today. Watch. …
From pinterest.com
From pinterest.com
ANOOP’S WEEKEND ROTI – RECIPES NETWORK
Web May 16, 2014 Step 1. Put the cauliflower, cilantro, ginger, chile, coriander, and salt into a bowl and mix well. Step 2. Take a golf ball-size piece of roti dough and form it into a …
From recipenet.org
From recipenet.org
ADD SOME SPICE TO YOUR THANKSGIVING TABLE WITH THESE INDIAN …
Web Oct 29, 2021 Beer, Bevo, t-ravs and riplets: 22 iconic food moments in St. Louis history; The best food and drink events in St. Louis this weekend: June 9-11; Dip, drink, dinner: …
From feastmagazine.com
From feastmagazine.com
ROTI — BREAKDOWN - ROTTEN.RECIPES
Web Roti. Chicken Kottu Roti. Garlic-Lemon Rotisserie Chicken. Buss Up Shut Paratha Roti Recipe. Besan Ki Roti (Bengal Gram Flour Flatbread) Roti Recipe (Buttery Indian …
From rotten.recipes
From rotten.recipes
ALL SOUPS | ORGANIC SOUPS | ANNIE'S HOMEGROWN
Web Gluten Free Chicken & Pasta Soup. Organic Star Pasta & Chicken Soup. Organic Tomato Soup. Organic Meatball Soup with Pasta & Vegetables. Organic Creamy Tomato & …
From annies.com
From annies.com
RECIPE FOR ANOOP'S WEEKEND ROTI - CRABBIE RECIPES
Web Nov 4, 2022 1 small green chile, minced 1 tablespoon ground coriander 1 teaspoon salt 1 recipe Roti dough, recipe follows 2 cups whole wheat flour 3/4 cup to 1 cup water Steps …
From underspicycrab.com
From underspicycrab.com
You'll also love