Buss up Shut or Paratha Roti is the third type of roti that I'm posting for you all. This, in my opinion, is the most favoured among the four types of roti, probably because Dhal puri (the fourth roti ) has too much work involved and the other two, Sada and Dosti, are generally eaten for breakfast or dinner. But Buss up Shut, is the one used for weddings and special occasions in Trinidad and Tobago.
Buss Up Shut: A Trini Favourite Anytime
Although the popular belief is that, to enjoy a good buss up shut you have to go to an Indian Wedding, this has changed; now you can enjoy a hot, silky, buss up shut at any kind of wedding, christening or birthday party. That just goes to show how much we Trinidadians love buss up shut or is it that we don't like to cook sometimes?
I remember last "Arrival Day" (celebrated May 30th) every roti shop was busy (it didn't have place to stand up) and there was a long line of people waiting to order buss up shut with a long list of sides (bodi, pumpkin, ochro, curry chicken, curry goat, curry shrimp, curry mango...you name it ,well... not curry beef ). But wait, if I could talk about the long lines then I had to be in the line also ....hmmm..
Buss Up Shut Recipe
Anyhow back to the post, buss up shut is simple to make with common ingredients in any kitchen. Once you learn the technique, people may wonder where in Trinidad you're from but you could keep it a secret and don't say I showed you how to make it real Trini style. All you have to do now is learn how to make Curry Chicken and Channa and Aloo and you could open a roti shop somewhere in New York and "yuh in bizness" haha!!!. Here's Buss up Shut or Paratha Roti.
BUSS UP SHUT (PARATHA ROTI)
Sift and mix the flour, baking powder and salt. Add enough of water. Knead to a soft dough.
A soft dough is formed. Then cut the dought into four loyas or balls and leave to "rest" for about 15 - 30 mins.
Roll out the dough after "resting". Spread butter or ghee and sprinkle with flour. Make a cut from the centre out to the edge and roll making a cone.
Press the peak and flatten the centre of the cone. Leave to "rest" about 15 - 30 minutes. After rest time flatten.
Afterwards, roll out on a floured board.
Using the flat side of a cup or other utensil, dip into butter or ghee mixed with the oil and coat an already hot tawah. Place the dough onto the tawah.
Spread the ghee or butter on one side using the flat edge of the cup, then turn over onto the other side to cook. Spread butter or ghee on the other side the same way. When cooked on both sides use a dabla to break up the roti to give the ripped up, flaky appearance. You can alternatively, wrap the roti in a clean cloth and beat with you hands or bailna.
The finished buss up shut ready to be served.
Note: Arrival Day - Holiday, better known as Indian Arrival Day celebrates the arrival of the first East Indians to Trinidad and Tobago. It is celebrated on the 30th of May.
This has been a really wonderful post, I feel happy to share this recipe with everyone. please come again. If you're up to it and you really like my Buss Up Shut recipe why not leave a comment in the box below.
Buss up Shut (Paratha Roti)
- 4 cups flour
- 6 tbsp. Ghee butter (Ghee is clarified butter)
- 4 tsp. baking powder
- 2 tbsp. sunflower oil
- ½ tsp. salt
- 1 ¾ cups water
- Sift and mix the flour, baking powder and salt. Add enough of water. Knead to a soft dough. Form four loyas or balls and leave to "rest" for about 15 - 30 mins.
- Roll out the dough. Spread butter or ghee and sprinkle with flour. Make a cut from the centre out to the edge and roll making a cone. Press the peak and flatten the centre of the cone. Leave to "rest" about 15 - 30mins
- Roll out on a floured board Using the flat side of a cup or other utensil, dip into butter or ghee and coat an already hot tawah. Place the dough onto the tawah.
- Spread the ghee or butter on one side using the flat edge of the cup, then turn over onto the other side to cook.