Paratha-Roti (Buss-Up-Shut) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Roti is a very popular dish in Trinidad & Tobago where there are shops selling roti with different curry fillings (meat fillings - curry beef, shrimp, chicken or goat & non-meat fillings - curry potatoes). There are also different types of roti such as Dhalpouri, Dosti, Bus-up-shut (Paratha) and Sada roti. Please be aware that these are Trinidad-East Indian dishes and are often quite different from East Indian dishes cooked in India. Equipment: A suitable flat iron surface like a large frying pan, a griddle, or ideally, a flat iron plate called a 'tawah' or 'plateen' A brush like a barbecue brush to apply the oil; some simply tie a few strips of cloth to the end of a wooden stick (called a 'puchara') Ingredients:
1 lb. flour |
4 tsp baking powder |
1 tsp salt |
1 1/2 oz. margarine |
1 3/4 cups water |
Directions:
1. Sift flour, baking powder and salt. Add enough water to form a smooth soft dough. Knead well and leave for 1/2 hour covered with a damp cloth. Knead for second time and divide into four balls (loyah). Flour board and roll out dough to size 8 or 9 as desired, then spread with ghee and sprinkle with flour. Cut dough from centre to edge, roll tightly into a cone shape, press peak of cone into centre and flatten. Leave again for 30 min. Sprinkle flour on board and roll out very thin with rolling pin. Bake on a moderately hot bake stone (tawah) coating dough with oil on both sides as it cooks. Turn on both sides and cook about 1/2 mins. each side. Remove from baking stone and hit with wooden pallette until flaky or wrap in clean cloth and mash up. Often called Buss-up-Shot. note: can be served with any curried meat or vegetable.
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