Roti,for me is something I eat a lot ten years ago. Everytime I went to Amsterdam (I was not living there at that time) there must be eaten a roti diner. A friend of my was living close to a nice roti place. Here in the Netherlands you have also packages to make roti (you can buy in the shop), but that’s not the real stuff I would say.
So I forgot about the roti, when I began vegan (didn’t know for sure of they made it vegan also), originally it is made with chicken, at least I thought so…But I had always a wish to make roti totally on my own, I love the taste!
This dish is a typical Surinam dish, I (as a Dutch person) probably cannot make the best roti, but I surprised my friend with this recipe and myself also.
I searched on the internet what people use for herbs/spices to make the roti perfect. And combine my own vegetables and mixture of spices.
Of course there is kousenband (kousenband/yardlongbean) in it, for me typical for in the roti.
Thank you all for put recipes on the internet. The pancakes are also home-made (you can buy them also in stores)
The ingredients for roti (4 persons)
for the pancakes
500 gram of wheat flour (sifted)
2 tablespoons of cumin seeds
2 teaspoons of turmeric
2 teaspoons of curry powder (I used English once)
3 decilitre of water
7 grams of instant dry yeast
3 tablespoons of olive oil (other oil will do also)
the stuff to fill the pancakes
220 gram of yardlongbeans cut in bite pieces
250 gram of tofu or seitan, cut in whatever you like!
600 gram of butternut (pumpkin) cut in squares from 2-3cm
700 gram of mixed potatoes (sweet potato and the ordinary potato) cut in squares from 2-3 cm
3 tablespoons of garam massala powder*
4 tablespoons of curry powder
2 tablespoons of cumin seeds
5 bay leaves
2 cups of water
1 red pepper cut in tiny pieces
1 red onion cut in thin slices
some oil for frying
a wooden spoon
a wok with a lid
a frying pan
Oooh let’s begin…
I would say first prepare the pancake-dough. This must stand aside for 1 hour in a warm place, upon top of the bowl a towel.
So first mix all the dry ingredients together (flour,cumin,curry powder, yeast, turmeric) then poor in the oil and water, mix very well. The dough must be like bread, elastic and not to dry or wet.
Cover the bowl and set aside, for 1 hour just like I said before.
Time to cut all the ingredients for the filling of the pancake, get the wok and poor in some oil. When the oil is warm enough bake the tofu/seitan golden brown, bake also the onion.
Ready? poor in the water, and al the other ingredients except for the yardlongbeans (potato-mix, spices cumin, garam massala, curry powder, butternut, bay leaves and pepper).
Simmer this for 20 minutes or more, cover the wok with a lid (stir ocassionally). After 20 minutes check if the potato and butternut are soft. Aren’t they soft yet simmer for a longer time and stir ocassionally, wait till they are soft.
Time to get the dough make 8-10 balls, don’t forget to put flour on the working table and on your hands, because the dough is a little sticky of course.
Every ball you will roll out like a pancake (approx.1/2 cm thick), the size of your frying pan is the perfect size. So maybe you make more balls/pancakes or less
Rolled out every ball?, time to bake them in the frying pan, put a little oil in the frying pan and bake them each side like 2 minutes, till they are a little brown. Make a pile of all the roti pancakes and again set aside.
The dish will be ready with simmering now, poor on top the yardlongbeans and simmer for 10 minutes more, the beans will be steamed and will get softer.
Set aside. Make the table beautiful and surprise your friends or whomever you cook for.
Lets attack, make a big plate full of the filling, a plate for the pancakes and get 4 little plates for your guests this dish you will eat with your hands, take a piece of pancake and grab some filling, now enjoy the taste in your mouth.
*2 tablespoons coriander seeds
1 tablespoon cumin seed
1 tablespoon cardamom seed
1 tablespoon whole black peppercorn
1 teaspoon fennel seed
1 teaspoon mustard seeds
1/2 teaspoon whole cloves
2 dried hot red chilli peppers, seeds discarded
2 tablespoons ground turmeric
1 Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chilli peppers in a small skillet over medium-low heat.
2 Toast until fragrant, about 2 minutes.
3 Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder.
4 Spoon in the turmeric, and process to combine.
5 Use immediately, or store in a sealed jar for up to 1 month.
recipe garam masala: from recipes garam masala!