My Recipe For Potato Roti (originally posted in the wrong place, please remove mods )



(total preparation time-approx 1/2 hour plus time to wash/chop vegetables)

1/4 tsp sunflower oil (or Fry Light)
2 tsp turmeric
1 tsp cumin
1/2 tsp allspice/mixed spice
1/2 tsp ground ginger
(instead of the above spices, you can use 4 tsp curry powder but the taste is better with the above)
1 small onion, cut into small pieces
4 cloves garlic, minced or crushed
4 medium sized potatoes, washed, peeled, and chopped into 1/4" cubes
salt to taste
1 tin of chick peas
1 cup of red, yellow, or green pepper cut into small pieces (optional)
1 cup of water
2 or more fresh Birdseye Chillies to taste (You can use dried chillies or chilli powder but fresh is always best)



Part boil the potatoes so that they are still firm but are on the turn of being soft.
Mix together the spices & add to the oil on medium heat, in either a sturdy, deep frying pan, or a heavy-bottomed saucepan.
Cook stirring continuously for 3 minutes, careful not to burn spices.
Then add onion and garlic and cook for 1-2 minutes stirring.
You may have to turn down the heat a little bit so that the garlic doesn't burn.
Then add the potatoes and fry them up for 1-2 minutes, stirring.
This is also the time to add the peppers, & chick peas.
Add the water to that it covers the bottom to at least 1/4" of liquid, (but not more than 1/2")
Cover the pan and simmer for 15 minutes on medium low heat (the mixture should gently bubble).

The dish should be cooked until the water has been absorbed & you are left with a texture that is soft & & the potatoes are starting to break down.
Taste for salt and be sure that potatoes are soft.
Add a little more water if necessary.

Serve on rice or scooped onto "roti" bread or tortillas.