Potato Roti - the skin hiding its filling

Another popular and ubiquitous Trini food, the roti. Now found on menus throughout the Caribbean, I don't think anyone can deny that the "roti" in this form is really originally Trini.

It starts wtih a dhalpuri roti, called the roti skin, which is made from a ball of dough stuffed wtih ground cooked well-seasoned yellow split-peas (seasoned with geera/cumin, pepper garlic etc). The dough is rolled out as thin as possible without breaking it on the filling, and cooked on a tawah, while being brushed lightly (or not) with oil/butter/ghee.

The cooked dhalpuri is laid out on paper, filled wtih curried aloo/potato, channa/chickpeas, meat, vegetables, whatever. Then its wrapped up in a ready to eat roti. Although there are many who open it up and eat it like a regular roti and curry meal. And who am I to argue with that, since that's how I eat my doubles.

This one is potato and channa. A tad boring perhaps, especially for photos, but it's what I was feeling for. Bought from Amin's that venerable Central establishment, in Couva.

Take a look at my Roti set.

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Added to Friday Food Fiesta (The Color YELLOW) 22 September 2007.
When I saw the theme, I HAD to add this. When my brother was very young, he went through exclusive phases of food - at some point for every meal, he'd ask for "yellow roti and curry mango". He called dhalpuri yellow roti, and it is indeed yellow, since it's stuffed with yellow split peas, usually boiled with a touch of turmeric to accentuate the yellowness.
So from Trinidad (they have it in Guyana too) here's some yellow food!