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Sardines (with Hot Pepper) Pepper Roti


Yield - 6 to 8 servings


Ingredients: 


SARDINE FILLING: 

Coconut Oil - 1 tbsp Onion - 1/2 cup (finely chopped) Scotch bonnet pepper - 1 tsp (finely chopped) 

Garlic - 1 tbsp (finely chopped) 

Sardines with Hot Pepper -4 tins (106g) 

Potato - 2 lb (boiled) 

Carrot - 1 cup (Grated) 

Sweet pepper - 1/2 cup (finely chopped) 

Chadon Beni - 1/2 cup (finely chopped)

Salt - 1 1/2 tsp or to taste 


PEPPER ROTI:

Flour - 4 cups + more (sifted) 

Salt - 1/4 tsp Baking Powder - 4 tsp Brown

Sugar - 1 tbsp Water - 2 cups 

Mild Cheddar Cheese - 8 oz (grated)

Ghee 


Method:


1. Heat saute pan over medium heat.

 2. Once heated, add oil. 

 3. Once oil is hot, add your onion and hot pepper and allow to cook until onion is translucent (about 2 minutes). 4. Add your garlic and sardines, ensuring to break up your sardines and fully incorporate all your ingredients.

 5. Strain and add to your sardine mixture. 

 6. Add potato carrots, sweet pepper & chadon beni. 

 7. Mix until fully incorporated

 8. Add salt to taste

 9. Set aside

 10. In a bowl, combine flour, salt, baking powder & sugar 11. Make a well and add water 

 12. Knead into a soft dough (dough might seem a bit sticky but that’s ok.) 

 13. If dough is sticking to your hand & the bowl simply dust with 1 tbsp of flour at a time. 

 14. Knead for about 5 minutes 

 15. Using your hands, coat the dough in ghee, cover with a damp cloth & let rest for 30 minutes 

 16. Remove cloth and divide dough into 4 balls [This will give you 2 ,15 inch wide pepper rotis. Feel free to divide dough into 8 smaller balls if you wanted to make smaller pepper rotis.]

 17. Rub each ball with ghee, cover and let rest for 25 minutes 

 18. Place one ball on a floured surface, sprinkle top with flour and roll into a 10 inch wide disc using a rolling pin 

 19. Brush off excess flour 

 20. Fold into 1/4 and set aside 

 21. Roll out another ball

 22. Brush off excess flour 

 23. Sprinkle cheese on top  

24. Evenly spread a thin layer of the sardine mixture onto the dough (this will spread the dough wider) 

 25. Sprinkle with a little flour 

 26. Cover with dough 

 27. Seal edges 

 28. Brush off excess flour 

 29. Heat tawa to medium heat

 30. Once heated, brush with ghee

 31. Place pepper roti onto tawa and allow to cook (about 2 to 3 minutes) on each side 

 32. Brush with ghee 

 33. Using your dabla, lift up the edges to see how brown roti is getting 

 34. Once it begins to brown, flip over 

 35. Brush off any excess flour 

 36. Brush with ghee ensuring to coat the edges well to prevent it from drying out

 37. Allow to cook for another 3 minutes or so 

38. Use dabla to see if the bottom side is getting brown

39. Once browned, remove from tawa and let rest for 10 minutes 

40. Slice into pizza slices or squares and enjoy!

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