🇧🇧 Bajan Chefette Roti 🇧🇧 ⎜Copycat Recipe 

Hello Everyone! Today I'm making a copycat version of the Barbados (Bajan) Chefette Roti. It is made with a West Indian flat known as roti skins and a filling of curried meats of your choice with or without potato with a selection of different Indian spices. An absolute favorite of all Bajans. I hope that you will give it a try. ****REMEMBER TO HIT THE "LIKE" BUTTON******
#Copycatchefetteroti #Barbadosroti #Bajanroti
Episode #94
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RECIPE:
2 LARGE CHICKEN BREAST (BONELESS)
2-3 LARGE IRISH POTATOES (PEEL, WASH AND CUT IN QUARTERS)
COCONUT OIL (FOR COOKING)
PURE CREAMED COCONUT (TABLESPOON)
BAY LEAF
KNORR CHICKEN CUBE (TO TASTE)
GREEN ONIONS (CHOPPED)
FRESH THYME TO TASTE (CHOPPED FINELY)
2 CUPS WATER/CHICKEN STOCK
SPICES
2/3 - 3/4 CUP CURRY POWDER
1/2 TBSPN TUMERIC
1/2 TBSPN GARAM MASALA
1/2 TBSPN GERA
1/2 TSPN ALL SPICE
FRESHLY GROUND BLACK PEPPER (TO TASTE)
1/2 TBSPN ONION POWDER
1/2 TBSPN GARLIC POWDER
1/2 TBSPN ADOBO
DIRECTIONS
WASH CHICKEN WITH LEMON JUICE AND SALT, PAT DRY AND CUT INTO BITE SIZE PIECES.
PLACE IN A BOWL AND ADD ALL THE ABOVE SPICES, MIX TO WELL COMBINE AND MARINATE OVERNIGHT IN REFRIGERATOR.
HEAT PAN OVER LOW/MEDIUM HEAT, ADD THE COCONUT OIL, CREAMED COCONUT AND A BAYLEAF.
SAUTEE THE MEAT FOR 5 MINUTES STIRRING CONSTANTLY TO PREVENT STICKING.
TURN THE HEAT DOWN TO LOW, COVER THE POT AND LET SIMMER IN IT’S OWN JUICES FOR 15 MINUTES.
ADD THE POTATOES AND WATER OR CHICKEN STOCK, COVER AND LET SIMMER ON LOW UNTIL THE MEAT IS COOKED THROUGH AND THE POTATOES ARE TENDER.
PARATHA/OIL ROTI
INGREDIENTS
2 CUPS AP FLOUR
1/4 TSPN BAKING POWDER
WATER
EXTRA FLOUR
COOKING OIL
1 TBSPN SALTED BUTTER
PASTRY BRUST
ROLLING PIN
DIRECTIONS
IN A MIXING BOWL, MIX THE FLOUR AND BAKING POWDER TO WELL COMBINE.
POUR ING THE WATER GRADUALLY AND KNEAD THE DOUGH TO A SOFT AND SLIGHTLY STICKY CONSISTENCY.
ROLL OUT ON YOUR WORK SURFACE AND DIVIDE THE DOUGH INTO 4 OR 5 DOUGH BALLS.
ROLL OUT EACH DOUGH BALL IN AN OBLONG SHAPE, BRUSH WITH THE OIL AND BUTTER MIX AND SPRINKLE SOME FLOUR OVER THE OIL; SLIT FROM TOP TO HALF WAY DOWN THE CENTER.
TAKE THE RIGHT END AND FOLD BACK TO THE OTHER END AND TUCK ENDS DOWN THE CENTER; IT IS GOING TO LOOK LIKE A CONE, USING YOUR INDEX FINGER PUSH DOWN FROM TOP ALL THE WAY DOWN AND FLATTEN WITH THE PALM OF YOUR HAND.
COVER WITH PLASTIC WRAP AND REPEAT UNTIL ALL IS DONE. LET SIT FOR 15-20 MINUTES.
HEAT THE TAWA AND ROLL OUT EACH INTO A CIRCLE AND PLACE ON THE GRIDDLE.
WHEN YOU START TO SEE BUBBLES, FLIP THE ROTI OVER AND BRUSH WITH THE OIL AND BUTTER MIXTURE.
FLIP AGAIN AND REPEAT.
THE ROTI SHOULD TAKE ABOUT A MINUTE AND A HALF TO COOK.
REPEAT UNTIL ALL THE DOUGH BALLS ARE DONE.
CLAP OR SHAKE THE ROTI IN A COVERED BOWL.
MUSIC
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