Sada Roti and Fry Aloo (Potato)

Simplicity…That’s the word that comes to mind when I think of Trini cooking. After posting these trini recipes thus far, I find that there is a common thread that links all of these dishes. Most of them require few ingredients ( nothing extravagant) yet the taste is always unique and “Trini” for want of a better word.

With this in mind, I am posting another simple, yet tasty, recipe that’s close to home. Sada Roti and Fry Aloo, to me , has stood the test of time, gracing from humble tables, to becoming a regular on the menu of roti shops, especially for breakfast, though we eat it at dinnertime as well.

Sada Roti and Fry Aloo

Fry aloo is so versatile that you could also have it with roast bake, or hops bread and don’t forget the sauces…You could add mango chutney or, my favourite, chadon beni chutney. Even hot pepper sauce could do as well. All this spicy goodness together with the fry aloo makes for a memorable and comforting meal. I hope you do enjoy Sada Roti and Fry Aloo (Potato).


Sada Roti and Fry Aloo (Potato)



6 medium potatoes
5 cloves garlic
1 small onion
5 leaves chadon beni
1 pimento pepper
4 tbsp. oil
1 – 2 tsp. salt
black pepper to taste
1 hot pepper
1/4 cup water


For the Sada Roti recipe click here. Now on to the fry aloo ( potato)


Wash and peel the potatoes.

Dice the potatoes.

Set aside.

Chop the garlic.

Chop the onion, pimento, and chadon beni.

In a deep pot, heat the oil.

Add the garlic ….

then add the onion, pimento, and chadon beni.
Saute until the garlic and onion is slightly golden.

Add the potatoes…

Add the black pepper and salt.
(or any other seasoning you wish such as chive, and parsley)


Mix the ingredients.

Add a little water and allow the potatoes to cook until soft.

You may have to add a little water every now and again so the potato does not burn. The potato should cook quickly. So, don’t leave the pot. Turn the ingredients every now and again and test to see if more salt (or pepper) is needed.


The potato is now ready. Remove the fry aloo (potato) and set aside. Serve with your favourite chutney (again in my case it’s chadon beni chutney as in the first picture)

We’ve come to the end of another delicious post. See you next time when you’re hungry again for some trini food. Bye!



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13 Responses to Sada Roti and Fry Aloo (Potato)

  1. applecrumbles May 19, 2009 at 3:16 pm #

    What are the chaden beni leaves? Any other name for them?
    Looks delish!

  2. Felix Padilla May 19, 2009 at 7:18 pm #

    Chadon Beni (Eryngium_foetidum) [pronounced Shado Beni] leaves are pungent and are used in nearly all of our dishes. The there are many names I can’t name all but you can check here

  3. Janet May 20, 2009 at 2:59 pm #

    Chadon Beni-also known as Culantro-try any Hispanic market here in the US-I find it here in the Washington DC area at many Hispanic markets

  4. Janet May 20, 2009 at 3:00 pm #

    Chadon Beni-also known as Culantro -here in the Washington DC area you can find it at many Hispanic markets

  5. Felix Padilla May 20, 2009 at 3:32 pm #

    We also call it culantro here in Trinidad. Great to know you can get it in the US.

  6. Becky May 20, 2009 at 9:43 pm #

    Cilantro that you can also get here in the U.S is similar in flavor,not as strong as shadow beni/culantro but can be used to substitute!!

  7. Kamran Siddiqi May 25, 2009 at 7:22 pm #

    The fried aloo and roti looks so good that it’s making my stomach grumble.

  8. Sally May 25, 2009 at 10:07 pm #

    I agree with Becky, Cilantro is an excellent substitute!

  9. Felix Padilla May 26, 2009 at 2:03 am #

    I hope you get time to make some Kamran. Thanks for visiting.

  10. serah April 25, 2010 at 7:09 pm #

    Left over fry aloo is good with eggs and a waffle as a breakfast dish.

  11. Bryant.Henry April 21, 2011 at 4:04 am #

    I think there is an error with the amount of salt,
    ’12 tsp’, should be ’1-2 tsp’.

  12. Felix April 21, 2011 at 4:41 am #

    Thank you Bryant.

  13. melissa February 4, 2013 at 12:51 am #

    I never made fry aloo using a lil water, but this looks great I have to try it. thanks for de recipe

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