Trinidadian Roti Barbeque - Grill fare | Step-by-step Photos
by Hetal Kamdar
Ingredients (1/2)
- 1 bunch of fresh coriander
- 1 medium-sized chopped onion
- 2 medium-sized chopped green tomatoes
- 1 bunch of fresh parsley
- 1 bunch of green garlic
- 3-4 green chilies
- 1 small piece of ginger
- 1 bunch of fresh basil leaves
- 1/4 cup of water
- pinch of salt
- 1 medium-sized red bell pepper
- 1 medium-sized yellow bell pepper
Ingredients (2/2)
- 10-12 par-boiled baby potatoes
- 10-12 chunks of fresh and soft paneer
- 4 roti’s or tortillas
- 1 cup tomato garlic chutney
Step 1 of 8
Peel, trim, and wash the ingredients and let drain.
Step 2 of 8
Then rough-cut into smaller pieces so it’s easier to manage and work in the blender or food processor.
Step 3 of 8
Add all the ingredients into your food processor or a blender including the water.
Step 4 of 8
You may be required to move around or push down the ingredients occasionally so it all gets worked by the blades.
Step 5 of 8
Personally I like to liquify my blend to the consistency tad more liquid. However, you can make a bit more chunky-like if you wish.
Step 6 of 8
Chop all the vegetables into small chunks and marinate in the seasoning for at least 2hours in the fridge.
Step 7 of 8
Preheat the oven to 180 C. Remove the veggies from the fridge. Place them on the skewers and grill it for 15-20 minutes changing and tossing the sides.
Step 8 of 8
Spread tomato and garlic chutney on the grilled hot roti and fill it with the grilled vegetables.
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