Potato Roti with channa and hot mango sour/Guyanese Style

whole wheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds a nutty flavor.

mango

🥗Healthier: papaya

💰Cheaper: canned peaches

Papaya is lower in sugar and offers a similar texture.

chickpeas

🥗Healthier: lentils

💰Cheaper: black beans

Black beans are often less expensive and provide similar protein.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Bell pepper offers a milder flavor and is more accessible.

Soak chickpeas overnight and drain them.

Boil chickpeas in a pressure pot with a little salt for about 15 minutes until soft.

Peel and wash the potatoes, then add them to boiling water with a little salt.

Cook the potatoes until tender, then mash them while still hot and set aside to cool.

In a pan, heat a little coconut oil and add crushed garlic, black pepper, onion, green onion, and curly parsley.

Fry the seasoning until fragrant, then add the chickpeas without draining the water to keep them moist.

Mix in salt and roasted ground jeera, then add a little of the cooking water to keep the chickpeas moist.

Cook the chickpeas on low heat to let the flavors combine, then set aside.

In a bowl, add all-purpose flour and baking powder, then knead the dough with room temperature water until smooth.

Divide the dough into small balls and fill each with the potato mixture, sealing the edges well.

Roll out each filled dough ball gently to form a circle, adding flour to prevent sticking.

Cook the roti on a hot pan until puffed and golden brown, about 2-3 minutes on each side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens