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Chrissy Makes Curried Chickpea Roti | From the Home Kitchen | Bon Appétit

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Join Chrissy Tracey as she makes curried chickpea roti. This roti recipe is a special type of Trinidadian flatbread called buss up shut. Clapping the roti between your hands creates a torn up texture that really brings out the delicious flakiness.
Follow Chrissy on Instagram: @eatwithchrissy
Recipe below:

INGREDIENTS
Buss Up Shut (Paratha Roti):
3 cups all-purpose flour, plus more for rolling out roti
1 tsp. baking powder
1 tsp. kosher salt
¼ tsp. rapid rise or instant yeast
1 tsp. sugar
Olive oil
1 cup (2 sticks) unsalted butter, melted
Sunflower or vegetable oil, for cooking roti

Curried Chickpeas:
2 scallions, sliced, plus more for serving
3 garlic cloves, finely chopped
1 2” piece ginger, peeled
½ Vidalia or yellow onion, chopped
1 medium sweet potato, peeled and cubed
¼ cup olive oil
1 Tbsp. plus 1½ tsp. mild Jamaican curry powder
2 15.5-oz. cans chickpeas, rinsed
1½ tsp. kosher salt
2 tsp. dark brown sugar
Freshly ground black pepper
1 sprig thyme
1 Scotch bonnet chile
1 tsp. white vinegar
1½ cups vegetable broth
½ cup unsweetened coconut milk

VIDEO BREAKDOWN
00:13 Introduction
00:45 Make the dough: combine flour, yeast, baking powder, sugar, and salt
01:33 Add water, a little bit at a time, working the dough until it is supple and no longer sticky
02:35 Cover and rest the dough 15-20 minutes
02:50 Make the curry
02:59 Prep the vegetables
03:37 Add ingredients to a large saucepan and cook over medium heat
06:11 Make the roti: cut into pieces, roll out dough, brush with butter, cut and form cones
08:55 Add coconut milk to curry; remove pepper, thyme, and ginger
09:40 Roll the roti again
10:13 Cook the roti
11:14 Clap the roti
11:57 Assemble
12:15 Taste!

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Chrissy Makes Curried Chickpea Roti | From the Home Kitchen | Bon Appétit

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