How To Make Trinidad Buss-Up-Shut Roti / Paratha Roti - Channa & Aloo with Pumpkin Talkarie

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil enhances flavor and is dairy-free.

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories while still providing moisture.

baking powder

🥗Healthier: baking soda + vinegar

💰Cheaper: self-rising flour

Self-rising flour simplifies the recipe.

Start with 4 cups of flour.

Take 1 cup of flour out of the 4 cups.

Add sugar, salt, and baking powder to the flour and combine.

Make a well in the middle of the flour and slowly add water while stirring.

Continue to stir until the mixture forms a soft and sticky dough.

Drizzle oil on both the top and bottom of the dough.

Cover the dough with a damp kitchen towel or plastic wrap for 10-15 minutes.

After resting, knead the dough until smooth.

Cut the dough into 4 pieces and shape them into balls.

Let the dough balls rest for 5 minutes.

Use ghee to roll out the dough, tucking it in as you go.

Roll the dough up like a jelly roll and refrigerate for a few minutes if the ghee is too soft.

Brush a baking stone or flat surface with oil.

Prepare the chickpea and potato filling by heating oil and adding cumin seeds and curry leaves.

Add garlic and sauté for about 60 seconds.

Add chopped cilantro and thyme to the mixture.

Add diced potatoes and chickpeas, then add water and cover to simmer.

Add salt to taste and let the filling cook until the potatoes are soft.

Prepare the pumpkin by heating oil and adding garlic.

Cook the pumpkin in its own juices until it melts away, stirring to ensure even cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens