Mirror, mirror on the wall whose the hottest of them all – Pepper roti you are for sure. This pepper roti recipe comes with a warning sticker attached: Only for the brave. If you’re not accustomed to pepper be careful because pepper roti is very hot.
The Burn of a Pepper Roti
Since my tolerance for heat is a bit high this roti was certainly welcomed. And when it was being made you could almost smell the heat. But the pepper taste of the pepper roti was surprisingly not as strong as when it was raw. I am told that some people put more pepper in this roti than was placed in this recipe. Any one for seven pot or scorpion pepper roti! 🙂
So what is pepper roti? It is really two buss up shut roti with a pepper filling in between.Now, how this roti is eaten is a bit different than the usual rotis like buss up shut, dhal puri, dosti roti, sada roti and aloo puri . Pepper roti is usually eaten as “cutters” when drinking alcohol: similar to the geera pork and pig foot souse etc. It seems that the pepper has an effect on alcohol consumption: you take longer to get intoxicated.
Even by itself pepper roti makes a wonderful spicy side dish. Actually, this was the first time I tasted pepper roti, and it exceeded my expectations. I certainly can’t believe how I missed this delicious treat before. I don’t mind having it again. If you’re having it my only advice is that you have a tall glass of milk on standby just in case the heat overwhelms you. Or, use less pepper when making the recipe. Here’s Trini pepper roti: feel the burn!
Note: The pepper roti filling could be modified with other ingredients such as tomatoes, baigan and even peas and carrots. Experiment and enjoy.
Pepper Roti Recipe
PEPPER ROTI
Ingredients:
For Roti
3 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
1 1/2 cup water
1 tbsp. oil
2 tbsp. butter
For pepper filling
4 hot peppers
2 cups grated potato
1 cup grated carrot
40 leaves chadon beni
10 cloves garlic
1/4 onion, chopped
2 cups grated cheese
salt to taste
2 pimento peppers, chopped
Direction:
Grate and wash the potato
Note: This washing process prevents the potato from turning brown: similar to how an apple turns brown after cutting.
Chop and blend the hot peppers, pimento peppers, chadon beni,
garlic, onion and carrot. Add salt to taste.
Add the potato.
Add the cheese and mix together. Set aside.
Mix the flour, sugar, baking powder, salt, and water into a dough.
Divide the dough into 2, coat with oil and leave to rest for 1 hour.
Afterwards, open out the doughs, spread one tablespoon of butter and sprinkle flour over the flatten dough.
Make a cut from the center and roll into a cone.
Press the peak and flatten the center of the cone.
Leave to rest for 15 minutes.
Roll out both balls with a bailna.
Heat the tawa then lower the fire and spread one roti
Spread the pepper mixture…then place the other roti over it and press right around.
Spread a little oil over the surface. Turn over carefully using a dabla.
Spread some more oil over the surface.
Let cook for a few minutes then cut into pieces and serve.
While you’re enjoying the heat of your pepper roti, I’ll soon be right back with another Trini recipe.
Pepper Roti
Ingredients
- FOR ROTIi:
- 3 cups flour
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. brown sugar
- 1 1/2 cup water
- 1 tbsp. oil
- 2 tbsp. unsalted butter
- FOR PEPPER FILLING:
- 4 hot peppers
- 2 cups grated potato
- 1 cup grated carrot
- 40 leaves chadon beni
- 10 cloves garlic
- 1/4 onion chopped
- 2 cups grated cheese
- 2 pimento peppers chopped
- Salt to taste
Instructions
- Grate and wash the potato. Chop and blend the hot peppers, pimento peppers, chadon beni, garlic, onion and carrot. Add salt to taste. Add the potato, then the cheese, and mix together. Set aside.
- Mix the flour, sugar, baking powder, salt, and water into a dough. Divide the dough into 2, coat with oil and leave to rest for 1 hour.
- Afterward, open out the dough spread 1 tbsp of butter. Sprinkle flour. Make a cut from the center and roll into a cone. Press the peak and flatten the center of the cone. Leave to rest for 15 minutes.
- Roll out both balls with a bailna. Heat the tawa then lower the fire and spread one roti. Spread the pepper mixture then place the other roti over it and press right around.
- Spread a little oil over the surface. Turn over carefully using a dabla. Spread some more oil over the surface. Let cook for a few minutes; then cut into pieces and serve.
I have always been too afraid to try this:-)
WOW! This looks so good and tasty. I must make this roti to-morrow. Thank you so much for putting this post together.
I have GOT TO try this!
Just watch out for the pepper 🙂
wow! that looks mighty delicious and flavorful!
OMG! I made this with a little less pepper and it was absolutely amazing. I had this on my visit to Trinidad and we liked it and ever since wondered how to make it. I made it for the first and my family really enjoyed it. Thank you for taking the time to post this recipe.
i love this pepper roti…but I will go for the softer chilli…I’m a tad scared of all those flames! But it looks delicious
Ronelle
It is Ronelle; it really is delicious. Thank you for your comment.
Well there is always a different way for any recipe.. I would make my mxture and place the pepper mixture in between my two balls (dosti Roti) roll out and then cook on the stove… boy this is real good…
when you roast the pepper it even hotter…
Felix.. you need to have your own TV show…
great job…. thanks for sharing…
This was absolutely SCRUMPTIOUS! I’m Trini and live in Trinidad all my life but believe it or not, have never had this dish yet I followed the exact recipe and it was perfect! Can’t wait to make it again!
I also added more pepper…am a self confessed pepper freak.
Scrumptious……afraid of the heat tho…..but ‘small ting!’
I have to say: I LOVE your website. It’s so informative and your pictures are really helpful. I’m trini and I love trying foods from different cultures. Spending half my life in NY I’ve become less acquainted with my own culture’s food making it all that more exotic to me. I love your website because it not only reconnects me to my old time favorites but introduces me to other things that are new to me in our own “multicultural” trini cuisine. Not to mention – it serves as that oh so wise “aunt” or “grandma” showing you how it’s really done. So thank you for putting up an amazing website and best wishes to you always! 🙂
Love this recipe!! So delicious and peppery! My mouth is watering just looking at this ….I have to go make it now! 🙂
AWESOME !!!!!! My husband was impressed with this roti 🙂 yummy.
When I make pepper roti I grate the carrot only. I don’t blend it. Just a heads up.
tried recipe had a problem the potato was still hard did I miss a step ,should I have cooked the potatoes first please help
Did you grate the potato?
I had the same problem with the potatoes…was I supposed to cook the potatoes first the add the cheese and spread???? I’m so upset with my roti 🙁
Nope, if you grated the potato as instructed on that particular side of the grater you’re not supposed to have any problems. Other than that it’s just a matter of cooking the roti properly on a low fire.
Did you figure out the potato situation? Wondering if it works grated before I try this tomorrow
Do you cook the potatoes or the filling any before placing between the bread or does the heat adequately cook the filling while cooking the bread? I was thinking with potatoes, maybe you should pre -cook them a little bit. I can’t wait to try this recipe. It looks and sounds so good. As far as the heat of the peppers, the more the better!
No, you don’t cook the potatoes. Because the potato is grated, it does not require pre-cooking.
trying to get the recipe