Roti; Curried Chickpeas With Potatoes And Spinach - Cuisinart CPP-200 Series Instruction Manual

Roti is a flatbread that can be found in
many regions of the globe. This recipe, along
with the Curried Chickpeas (following recipe),
is a street food commonly found in Trinidad.
Makes 8 shells
2 cups unbleached, all-purpose
flour
½ teaspoon kosher salt
¼ teaspoon baking soda
1 tablespoon extra virgin olive oil
⁄
cup water
2
3
vegetable oil, for brushing plates
1. Sift the flour, salt and baking soda togeth-
er in a mixing bowl. With a fork stir in
the oil, then the water until a dough ball
forms. The dough will appear quite shaggy
at first. Continue to mix, then knead with
hands to fully form the dough ball. Should
the dough still be dry, add water 1 tea-
spoon at a time until dough completely
comes together. Knead the dough on a
floured surface by hand for about 5 min-
utes until smooth. Cover with plastic wrap
and let dough rest for at least an hour.
2. Roll the dough into a cylinder about 12
inches long. Cut the dough into eight
equal portions. Roll each portion into a
ball, then roll each into a thin round, about
8 inches in diameter. Be sure to keep each
rolled roti separate so that the dough does
not stick together.
3. Preheat the International Chef
Pizzelle/Pancake Plus fitted with the flat
plates in the closed position by adjust-
ing the temperature to High. Fold a damp
paper towel into a small square for press-
ing the roti. Once preheated, brush the
bottom plate lightly with oil. Place a roti on
the heated plate and with the paper towel
square, press the roti all over its surface.
Pressing will create steam pockets that
are traditionally seen in roti. Cook roti
about 2 minutes per side.
4. Continue with remaining roti and serve

Roti

Crêpe/
™
with Curried Chickpeas with Potatoes and
Spinach (recipe follows).
Nutritional information per roti:
Calories 135 (27% from fat) • carb. 22g • pro. 3g
• fat 4g • sat. fat 1g • chol. 0mg • sod. 181mg
• calc. 1mg • fiber 1g
Curried Chickpeas with
Potatoes and Spinach
This simple curry can be enjoyed with
any Indian flatbread.
Makes about 4 cups
2 teaspoons vegetable oil
½ red onion, finely chopped
1 Scotch bonnet chile
(or habanero), seeded and
finely chopped
2 garlic cloves, finely chopped
1 tablespoon mild curry powder
½ teaspoon ground cumin
½ teaspoon kosher salt
1 can (15 ounces) chickpeas,
drained
2 cups chicken stock
12 ounces white potatoes, cut into
½-inch dice
1 cup packed fresh baby spinach
1. Put the oil into a medium sauté pan over
medium heat. Once the oil shimmers
across the pan, add the onion, chile and
garlic. Cook until softened and fragrant,
about 5 minutes. Add the curry powder,
cumin and salt and stir well. Continue to
cook for a few minutes.
2. Stir in the chickpeas and chicken stock
and bring to a simmer. Maintain a slight
simmer and cook for about 10 minutes.
Add the potatoes and cover. Cook until
potatoes are cooked through, about an
additional 15 minutes.
3. Once the potatoes are cooked through,
stir in the spinach and cook until wilted.
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