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
For pepper filling
4 hot peppers
2 cups grated potato
1 cup grated carrot
40 leaves chadon beni
10 cloves garlic
¼ onion, chopped
2 cups grated cheese
salt to taste
2 pimento peppers, chopped
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.
- 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.