Vegetable roti

By Christine Cushing
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  • 1 full batch of vegetable curry recipe
  • 1/2 teaspoon (2.5 ml) turmeric
  • Pinch of allspice
  • 1 592 millilitre can of chickpeas
  • Salt, to taste
  • Pepper, to taste
  • 1/4 cup (50 ml) full fat yogurt
  • 2 large roti (available at West Indian stores)


  1. In a medium pot, heat pre-cooked vegetable curry and add turmeric, allspice and chickpeas. Bring to a boil and adjust seasoning.  
  2. Gently add the yogurt and simmer for ten minutes to thicken slightly.
  3. Fill roti by dividing the filling evenly.  Spoon the filling into middle of roti and tuck both sides about two inches in. 
  4. Fold the bottom end of circle up in half, covering the filling then roll over once more by creating a package with the seam end down.  


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