Curried Jamaican Ital Roti with Callaloo and Crunchy Nuts
A Flavorful Vegan Delight
This vibrant and satisfying Jamaican dish blends earthy spices, hearty callaloo, and a deliciously crunchy nut topping inside a soft, homemade roti.
- 3 h
- 4
- Intermediate
Ingredients
For the Roti Dough
For the Callaloo Filling
For the Crunchy Nut Topping
For the Curry Sauce
Preparation
Preparing the Roti Dough
Combine Flours and Salt
Combine the all-purpose flour, whole wheat flour, and salt in a large bowl.
Form the Dough
Gradually add warm water and olive oil, mixing until a soft dough forms.
Knead and Rest
Knead the dough for 5 minutes, then cover and let it rest for 1 hour.
Sautéing the Callaloo Filling
Heat Oil and Sauté Aromatics
In a saucepan, heat olive oil and sauté onions and garlic until fragrant.
Add Callaloo and Spices
Add chopped callaloo, curry powder, and thyme. Cook until wilted.
Cool the Filling
Set aside the filling to cool slightly before assembling.
Do not overfill the roti or it may tear.
Cooking Process
Roti Cooking
Roll out the rested dough into thin circles and cook on a hot skillet for 1-2 minutes per side.
Nut Toasting
In a dry pan, toast the mixed nuts with olive oil and salt until golden.
Curry Sauce
Simmer coconut milk with curry powder and turmeric until thickened.
Plating & Serving
Curried Jamaican Ital Roti with Callaloo and Crunchy Nuts
Curried Jamaican Ital Roti with Callaloo and Crunchy Nuts
Plating & Serving
Place a generous scoop of callaloo filling in the center of each roti, sprinkle with crunchy nuts, drizzle with curry sauce, and fold into a wrap.