Trinidadian Curry Channa and Aloo Roti

Ingredients

• •3 cups all-purpose flour
• •1 tsp baking powder
• •1 1/2 tsp salt
• •1 1/4 cups warm water
• •1/3 cup vegetable oil
• •2 cans (15 oz each) canned chickpeas, drained and rinsed
• •2 medium potatoes, peeled and cubed
• •1 medium yellow onion, diced
• •3 cloves garlic, minced
• •2 tbsp curry powder
• •1 tsp ground cumin
• •2 cups water for curry

Directions

1. 1Mix flour, baking powder, half the salt, warm water, and 1 tablespoon oil into a soft dough.
2. 2Rest dough for 20 minutes, then roll thin, brush with oil, fold, and roll again for paratha layers.
3. 3Cook onion, garlic, curry powder, and cumin in 1 tablespoon oil for 3 minutes.
4. 4Add chickpeas, potatoes, water, and remaining salt and simmer for 20 minutes until thick.
5. 5Griddle the paratha-style roti for 2–3 minutes per side until flaky and spotted.
6. 6Fill each roti with channa and aloo curry and roll tightly.

💡 Use folded paratha-style roti, not fried bara; the flaky wrap keeps this distinct from Doubles.

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