When Dee asked me for a new recipe for today, I quickly agreed. I’m not one to say no when asked to cook. So here’s my gluten-free and vegan take on a Trinidad Roti Rolls.

The “roti wrap” is the commercialization of roti and curry together as a fast-food or street-food item in the Caribbean. This wrap form of roti originated in Southern Trinidad. It was first created in the mid-1940s by Sackina Karamath, who later founded Hummingbird Roti Shop in San Fernando, Trinidad. The wrap was convenient as the meal could be eaten faster and while on the go, as well as keeping one’s hands from getting dirty. In Trinidad and Tobago, various wrapped roti are served, including chicken, conch, goat, beef and shrimp. Vegetables can also be added including potato, pumpkin and spinach as well a variety of local condiments; pepper sauce(hot sauce) and mango chutney being the most popular. The roti wrap quickly gained popularity across the island and spread throughout the rest of the Caribbean. “Roti shops” are now abundant in Trinidad and Tobago and the wrapped roti a staple street food.

This is what you’ll need:

FOR BREAD

• 2 cups Almond Flour
• 1/4 tsp Baking Soda
• 1/2 tbs Salt
• Rosemary
• Dried Minced Garlic
• Parsley
• Pepper

FOR FILLING

• Kale
• Carrots
• Garlic
• Chickpeas
• Tomatoes
• Onions
• Vegetable Broth

SEASONING FOR FILLING

• Crushed Red Pepper
• Granulated Garlic
• Ground Allspice
• Garam Masala
• Ground Black Pepper
• Jamaican Curry

DIRECTIONS

• For Bread: Over a pastry mat, slowly mix all ingredients by hand; adding warm water as needed. Keep kneading, until you’re able to form dough ball. Let it rest on the pastry mat. And just so it doesn’t stick, make sure you flour the mat surface with almond flour.
• For Filling: First sweat the onions and garlic. Then add the rest of the vegetables, chickpeas, and seasoning to taste. Five minutes later, add 1-2 cups vegetable stock. Cook it down until most of the liquid is gone. Then transfer it into a food processor. While it cooks, roll out the dough, and cut in rectangles. The size is really your choice.
• Then spread the paste over the bread and roll them up.
• Using 1/4 cup oil total of half 1/2 olive oil and 1/2 avocado oil, pan fry until golden.
• Serve and enjoy!

Hope you enjoyed my spin on this delicious Trinidad street food.

If you make your own, make sure you share your pictures on social media. Use the hashtag #NLFoodie.

Ange
Healthy Foodie Editor