Tomato chokha and sada roti

A bachelor friend asked me this week for a recipe for this classic Trinidad East Indian breakfast.  Not one to let a man go starving, I did a little consulting with my Indian girlfriends and figured out how to whip up this simple yet satisfying meal for breakfast this morning. I also learnt what it means to “chunkay” a pot!

 

 

Tomato Chokha

What to use

4 firm ripe tomatoes

3 cloves garlic (minced)

1/2 white onion (diced )

1 tbs olive oil

salt and black pepper to taste

hot pepper (optional)

Pretty much all you need!

What to do

Drizzle a little olive oil over tomatoes and roast in oven at 400 degrees until tender.   Allow to cool enough to handle and gently remove skin.  Mash pulp up to desired consistency.  I like mine a little chunky while some prefer it smooth.  Add salt and pepper to taste. Fry garlic and onion in 1 tbs of olive oil for a few minutes and then add to tomatoes. (This is the “chunkay” part!)  Serve warm with some freshly made sada roti.

Sada roti

What to use

2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp instant yeast

3/4 cup warm water

What to do

Mix together flour, baking powder, salt and yeast. Add enough water to make smooth dough while kneading well. Cover dough with damp towel for about 25 minutes.  Roll dough into balls. This recipe should give you about 5 balls (just a little bigger than a golf ball).  Roll each ball out into a 1/2 inch thick flat circle.  Cook on a hot griddle or tawah for a couple minutes on each side.  The dough will rise while cooking.

Slice and serve nice and warm.

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Comments

  1. take care that man might want to “put you in house” after a breakfast like that. This looks amazing good

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