Ingredients:
4 cup flour
2 tablespoon baking powder
1 pinch salt
2 teaspoon oil
1 1/2 cup ; water, lukewarm
2 1/2 lb chicken; skinned, boned & cut into
1 teaspoon garlic; chopped
1 scallion; finely chopped
1/2 teaspoon scotch bonnet pepper; finely chopped
1 teaspoon salt
3 tablespoon curry powder
1 tablespoon jira; ground
1/2 tablespoon pepper, black
2 tablespoon oil; for each poori
1 scallions; garnish
1 scotch bonnet pepper; finely chopped (garnish)
1/2 cup ; water, or more
Method:
To prepare the roti: combine the flour, baking powder, and salt in a mixing bowl.
Pour the oil into the water, then add this mixture to the flour mixture to form a dough.
Mix well. Knead for about 5 minutes until dough is very smooth.
Divide into 6 balls of dough. Set aside for about 2 hours, covered with a damp cloth.
Using a rolling pin, roll each ball into a thin flattened circle, a poori, about 9 inches in diameter. Set aside, covered.
To prepare the filling: Combine the chicken and all the other ingredient- except the oil and the garnish.
Mix well and marinate for 2 hours or longer. When done marinating, add 2 tablespoons oil to a saucepan and heat to medium.
Add the chicken mixture and cook, stirring constantly for about 5 minutes.
Add the water then cook on low for about 5 minutes, or until chicken is tender. Keep warm.
Add 2 tablespoons of oil to a skillet or grill. Place the rolled roti on the killet.
Fry each side for about 2 minutes, or until lightly browned. Brush each side with margarine or oil.
Wrap in clean towel to keep warm until ready to serve.
When ready to serve, fold about 2 tablespoons of chicken mixture into each round and serve.
Garnish with scallions and Scotch Bonnet pepper.
