Episode 13
Diwali – Yuh Have Ah Roti Mouth !
Pepper Roti & Buss Up Shot Doughs
Ingredients Needed
For the Buss Up Shot & Pepper Roti Dough
- 9 Cups of Flour
- 4 Tbsp of Baking Powder
- 6 Cups of Tap Water
- 8 Oz Margarine ( Cubed )
- 4 Oz of Cookeen ( Shortening )
For the Pepper Roti Filling
Ingredients Needed
- 6 Medium Potatoes ( Boiled and Mashed )
- 1 ½ Tbsp of Chief Geera Powder
- 2 Tbsp of Minced Chadon Beni
- 2 Tbsp of Minced Garlic
- 1 Whole Scotch Bonet Pepper ( Chopped )
- 1/3 Cup of Finely Shredded Carrot
- 1 Tbsp of Salt
- ¾ Tbsp of Black Pepper
- ¼ Cup of Tinned Mushroom ( Minced Finely )
- 1/3 Cup of Minced Pineapple
- 2 Oz of Finely Julienned Red Sweet Peppers
- 1 ½ Cups of Shredded Cheddar Cheese
- 3 Oz of Julienned Purple Onions
- 6 Oz of Softened Golden Ray ( Only for Pepper Roti )
Method
When Making Pepper Roti or Buss Up Shot, the dough is the same. The only variation is that you would fill the Buss up Shot Dough with the Pepper Roti Filling when making Pepper Roti.
To make the Dough, add the flour and baking powder to a large mixing bowl and mix to combine. Add the water in 3 installments and mix until dough has absorbed the water, and then begin to knead using your hands for about 2 minutes until the dough comes together.
Divide dough into nine balls. Let rest for 15 minutes.
Meanwhile, place cooken (Shortening ) into a sauce pan and melt on medium heat. When in liquid form remove pan from heat and add the cubed margarine to the pot of hot cooken to soften up on its own. Stir gently and set aside.
Dust your counter with flour and roll out each dough ball into 9” Inch circles. Brush on the margarine mixture onto the surface of the dough coating evenly.
Then using a small knife cut into the radius of the dough, then roll the dough into a cone form stuffing edges of the dough under as to properly secure to stand up with pointy side up.
Let rest for 15 Minutes. Put aside 3 dough balls for the buss up shot roti later on and we will use the other 6 for the pepper roti later now.
To make the filling for the Pepper Roti, place the potatoes into a medium mixing bowl. Add the geera powder, salt, black pepper and carrots. In a small food processor, add the garlic, Chadon beni and the pepper and pulverize until smooth like a paste. Add this paste to the potatoes and mash all ingredients to combine and set aside.
Put your tawa on the fire over medium to high heat. Dust counter with flour and roll out the six dough balls to about 7’’ inch circles and ¼’’ inch thick. Using a spoon divide the potato mixture on three of the circles and evenly spread it out. Top with mushrooms, pineapple, sweet peppers, purple onions and cheese. Cover the three dough circles with the remaining three rolled dough’s like they were lids creating a sandwich effect and pressing lightly to secure.
Brush hot tawa with some melted Golden ray light and place the completed pepper roti onto the tawa. Cook for about 5 mins, then brush the top side of the dough with golden ray and flip to cook for another 5 minutes. Remove from heat and keep warm. Cut into 8’s like a pizza and serve
Buss Up Shot Roti
Ingredients Needed
- 3 Dough Balls Remaining
- 1 Cup of Vegetable Oil
Method
Place tawa on medium to high heat.
Dust your counter with flour and roll out each dough ball into 9” Inch circles. Brush rotis with vegetable oil and place on hot tawa. Cook for about 20 seconds then flip and brush other side with oil. Cook for 45 seconds and brush with oil and flip until dough is crusty on both sides. Using a a wooden dabla ( or two pot spoons ) strike roti and beat until flaky in consistency and tears slightly into large strips. ( This is the Buss or burst element ) Remove roti and place in a clean kitchen towel to keep warm.
Dhalpurie Roti
Ingredients Needed
- 4 ½ Cups of Flour
- 2 Tbsp of Baking Powder
- 3 Cups Water
- 1/3 Cup of Vegetable Oil for Brushing Roti
Dhal Filling
Ingredients Needed
- 6 Oz of Split Peas
- 2 Tsp of Chief Turmeric Powder
- 2 Whole Pimento Peppers
- 5 Cloves of Garlic
- 3 Tbsp of Vegetable Oil
- 4 Leaves of Chadon Beni
- 1 ½ Tbsp of Chief Geera Powder
- Salt and Black Pepper to taste.
Method
Place a medium sauce pan over high heat. Add the split peas, 2 whole cloves garlic, turmeric, whole pimento peppers and enough water to cover the split peas and boil for 20 minutes, while still retaining a slight crunch.
Meanwhile to make the Dough, add the flour and baking powder to a large mixing bowl and mix to combine. Add the water in 3 installments and mix until dough has absorbed the water, and then begin to knead using your hands for about 2 minutes until the dough comes together.
Divide dough into three balls. Let rest for 15 minutes.
After split peas are boiled, strain properly retaining the garlic and pepper and place into a food processor or mill to mince. It should resemble a course bread crumb texture.
Place a sauté pan over high heat and meanwhile mince the remaining 3 cloves of garlic and the Chadon beni with a knife until very fine. Add the vegetable oil to the hot pan and swirl, followed by the geera powder garlic and chandon beni . stir to cook for 30 seconds then add the grounded split pea mixture. Reduce heat to medium and stir mixture in the pan to cook evenly and combine all ingredients until it looks powdery. Cook for about 2 minutes and season with salt and black pepper to taste. Remove from heat and set aside.
Dust your counter with flour and roll out each dough ball into 5” Inch circles. Spoon 2 Tbsp of powdered split pea mixture into the center of the dough. Gently cusp the dough in your palm bringing together the edges as to encompass the mixture in a stuffed ball with filling tapped inside.
Rest dough for 5 minutes.
Preheat tawa over medium to high heat.
Dust your counter with flour and roll out each dough ball carefully into 9” Inch circles. Brush rotis with vegetable oil and place on hot tawa. Cook for about 20 seconds then flip and brush other side with oil. Cook for 45 seconds and brush with oil again. Dhalpurie Roti should swell gently now and when this occurs remove roti and place in a clean kitchen towel to keep warm.
No Comments