How to make Trini Pepper Roti | Potato stuffed Paratha ( VEGAN Option)- Episode 1203

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

green peppers

🥗Healthier: bell peppers

💰Cheaper: frozen mixed peppers

Frozen peppers are often less expensive and last longer.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is budget-friendly.

chickpeas

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans are often cheaper and ready to use.

Boil 1 large potato in salted water until soft, then smash it until smooth.

In a food processor, pulse scotch bonnet, garlic, culantro leaves, and pimento peppers until coarse; set aside.

Mix the smashed potato with 2-3 tablespoons of the seasoning mixture and a dusting of jira.

Add cheese to the potato mixture and mix well; set aside.

Roll out four paratha layers to about 12-14 inches in diameter.

Place one rolled dough on a surface, add a handful of cheese, then half of the potato mixture, and more cheese on top.

Cover with the second rolled dough, pressing down to remove air and seal the edges.

Heat a griddle over medium-low heat and place the pepper roti on it.

Cook until light brown on one side, then flip and cook until light brown on the other side, adding more butter as needed.

Cut the cooked pepper roti into squares or triangles and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens