Caribbean Mixed Pepper Roti with Mango Chutney Relish
Discover the lively flavors of the Caribbean with this delightful mixed pepper roti paired with a savory mango chutney relish. Perfect for brunch or dinner, this dish brings a touch of tropical warmth
Preparation
Get these tasks done before you start cooking.
Preparing the Roti Dough
- 1
Mix Dry Ingredients
In a large bowl, mix flour, salt, and baking powder.
- 2
Add Wet Ingredients
Add the oil and slowly pour in the warm water, mixing until a dough forms.
- 3
Knead and Rest
Knead the dough until smooth, cover it and let it rest for 20 minutes.
Tip: Allow the dough to rest for at least 20 minutes for a softer roti.
Preparing the Mixed Pepper Filling
- 1
Sauté Aromatics
Heat oil in a pan over medium heat. Add onions and garlic, sauté until soft.
- 2
Cook Peppers
Stir in mixed bell peppers, cumin, cayenne, salt, and pepper; cook until peppers are tender.
Tip: Make sure the filling is cool before using it to fill the roti. Pro Tip: Toasting the cumin in the pan before adding the vegetables releases its full aroma.
How to Make Caribbean Mixed Pepper Roti with Mango Chutney Relish
Total time: 2 h · Yields 4 servings
- 1
Rolling & Filling
Divide the dough into 4 equal parts, roll each into a circle, and fill with the pepper mixture.
- 2
Sealing & Rolling Out
Fold the edges over the filling, roll out again gently to seal.
- 3
Cooking the Roti
Heat oil in a skillet, cook each side until golden brown.
Chef's Tips
Further reading
Frequently asked questions
Can I store leftover roti?
Store in airtight container in the fridge for up to 2 days.
Is it possible to make this dish ahead?
Yes, prepare the dough and filling a day ahead and refrigerate.
What can I use instead of mango for the relish?
Try using peaches or pineapples for a different twist.
Can I substitute different peppers?
Absolutely, use any combination of peppers you prefer.
How do I reheat the roti?
Reheat in a skillet over medium heat until warmed through.
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