Trinidadian Curry Channa and Aloo with Buss-Up-Shut Roti

Steps

1. Step 1

   Make the roti dough: in a large bowl, whisk together the flour, baking powder, salt and sugar. Pour in the warm water and stir with a fork until a shaggy dough forms, then knead in the bowl or on the counter for 2 to 3 minutes until smooth and soft. It should feel like soft playdough; add a splash more water if it's dry.

   10 min

   • 3 cups all-purpose flour
   • 4 tsp baking powder
   • 1 1/2 tsp salt
   • 1 tsp sugar
   • 1 1/4 cups warm water
2. Step 2

   Cover the bowl with a damp towel and let the dough rest at room temperature while you make the curry, at least 30 minutes.

   30 min, hands-off

3. Step 3

   Start the curry: stir the curry powder, cumin and turmeric together with 1/4 cup water in a small bowl to make a loose paste. This keeps the spices from burning.

   3 min

   • 2 tbsp Caribbean curry powder
   • 1 tsp ground cumin
   • 1/2 tsp ground turmeric
   • 1/4 cup water
4. Step 4

   Heat the oil in a large pot or deep skillet over medium heat. Add the onion and cook until soft and golden, 6 to 8 minutes. Add the garlic and cook 1 minute more, until fragrant.

   9 min

   • 3 tbsp neutral oil
   • 1 yellow onion
   • 6 cloves garlic
5. Step 5

   Pour in the curry paste and cook, stirring constantly, until the water cooks off and the spices darken and smell toasty, 3 to 4 minutes. If it sticks, add a spoonful of water and keep going.

   4 min

6. Step 6

   Add the chickpeas and potatoes and stir to coat them in the spices. Pour in the coconut milk and water, add the salt, the chopped cilantro and the whole hot pepper if using. Bring to a boil.

   5 min

   • 2 cans chickpeas (15 oz each)
   • 1 lb russet or Yukon Gold potatoes
   • 1 Scotch bonnet or habanero pepper
   • 6 sprigs cilantro or culantro (shado beni)
   • 1 can full-fat coconut milk (13.5 oz)
   • 1 1/2 cups water or vegetable broth
   • 1 1/2 tsp salt
7. Step 7

   Lower the heat, cover and simmer until the potatoes are tender, 25 to 30 minutes. Stir once or twice. Uncover for the last 10 minutes so the sauce thickens, and press a few chickpeas and potatoes against the side of the pot with a spoon to make it creamy.

   30 min, hands-off

8. Step 8

   Fish out the whole pepper and discard it. Stir in the lime juice and taste for salt. Keep warm over low heat.

   2 min

   • 1 tbsp lime juice
9. Step 9

   Shape the roti: divide the dough into 4 pieces and roll each into a ball. On a floured counter, roll one ball into a thin 9-inch circle. Spread about 1 1/2 tablespoons of the soft butter over the whole surface, then dust lightly with flour. Cut a straight line from the center to the edge, then roll the dough up from that cut into a tight cone. Tuck the point under and press into a flat disc. Repeat with the rest, then let the cones rest 15 minutes.

   20 min

   • 6 tbsp soft butter or ghee
10. Step 10

    Cook the roti: heat a large skillet or griddle over medium heat. Roll one rested disc out into a thin 9-inch circle. Lay it in the dry pan and cook 1 minute, until it puffs in spots, then brush the top with oil, flip and cook 1 to 2 minutes. Brush the second side with oil and flip once more, until both sides have golden brown freckles.

    4 min

    • 1/4 cup neutral oil
11. Step 11

    Buss it up: move the hot roti to a clean dish towel or a large bowl and, working fast, crush and pull it apart with two wooden spoons or your fingertips until it's a pile of flaky shreds. Wrap in the towel to keep warm and cook the remaining roti the same way. Serve the curry channa and aloo alongside, scooping it up with the roti.

    12 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026