FRIED EGGPLANT/BALANJAY/BAIGAN SWAMP RED SHRIMP, POTATO & OIL ROTI GUYANESE STYLE

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber while cornmeal is often less expensive.

swamp red shrimp

💰Cheaper: regular shrimp

Regular shrimp is more widely available and often cheaper.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is typically less expensive.

cilantro

💰Cheaper: parsley

Parsley is a common substitute that is often cheaper.

Fill a basin with water to prevent eggplant from browning after cutting.

Slice eggplant and place it in the water immediately after cutting.

Squeeze out the seeds from the eggplant and transfer them to another bowl of water.

Slice the potato into pieces that are not too thin and not too thick.

Heat oil in a karahi until hot.

Add garlic and onion to the hot oil and fry for 30 seconds until fragrant.

Add tomato and hot pepper to the pan and fry for another 30 seconds.

Add the sliced potato and eggplant to the pan, squeezing out excess water from the eggplant before adding.

Cover the pan and let it cook for about 10 minutes.

After 10 minutes, add the red shrimp to the pan and fry until the shrimp is cooked and the potato is soft.

In a mixing bowl, combine all-purpose flour and baking powder.

Gradually add water to the flour mixture until a nice dough forms.

Knead the dough and then roll it into balls.

Oil each ball of dough and roll them out flat.

Use a piece of foil to prevent mess while rolling out the dough.

Add flour to the rolled-out dough and pour some oil on it before folding it.

Cut the rolled dough into sections and tuck the edges in to form the roti.

Cover the roti and let it rest for about 10 minutes before cooking.

Heat a pan over medium heat and place the roti on it to cook.

Cook the roti until small bumps appear, then flip it over and rub oil on the cooked side.

Press the edges of the roti to ensure even cooking.

Demonstrate three methods of clapping the roti: with hands, using a hand towel, and without adding more oil after rolling out.

Cook the roti until done, ensuring it doesn't get too brown.

Serve the palanji potato with shrimp alongside the oil roti.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens