The Making of Trinidadian Roti

Posted by Alex Mlynek

Noah Cappe visited Mona's Roti in Toronto to learn all about the delicious Caribbean food it serves.

  • Mona's Roti
     Mark O'Neill
    1 of 10

    Mona's Roti

    <p>Standing outside <strong><a href="http://monasroti.com/" target="_blank">Mona’s Roti</a></strong> on a chilly Toronto day, Noah was more than ready to start sampling some warm and comforting Caribbean flavours.</p>
  • Fresh Roti Skins
     Mark O'Neill
    2 of 10

    Fresh Roti Skins

    <p>A pile of golden potato balls (the larger spheres) and pholourie (the smaller ones) sit next to roti skins ready to be stuffed with savoury fillings. Mona’s makes several types of roti skins, including dahlpuri, which has mashed yellow split peas seasoned with cumin and salt worked into the dough.</p>
  • Mona and Cyrus Khan
     Mark O'Neill
    3 of 10

    Mona and Cyrus Khan

    <p>Owners Mona and Cyrus Khan welcome locals and visitors from all around the world, who often take their famous roti skins home (they can be frozen for later). </p>
  • Preparing a Paratha Roti Skin
     Mark O'Neill
    4 of 10

    Preparing a Paratha Roti Skin

    <p>Here, a paratha roti skin is being prepared. Parathas are made with all-purpose flour, baking powder, salt and water. After the dough is ready, they’re weighed out to four ounces and flattened into a disc. Then, a half-diameter slice is cut and the dough is rolled up and left to rest for 15 minutes. A paratha is also known as a buss-up-shut!</p>
  • Flattening the Roti
     Mark O'Neill
    5 of 10

    Flattening the Roti

    <p>After resting, the roti skin is flattened into a disc, ready to be rolled out.</p>
  • How to Cook Roti
     Mark O'Neill
    6 of 10

    How to Cook Roti

    <p>The dough is now rolled out to a very thin disc, then cooked on a tawah. Ghee is brushed onto each side as they’re flipped with wooden paddles.</p>
  • Delicious Roti Fillings
     Mark O'Neill
    7 of 10

    Delicious Roti Fillings

    <p>And now it’s time for the fillings! Curry potato and pumpkin are dolloped on this roti skin.</p>
  • A Slew of Options
     Mark O'Neill
    8 of 10

    A Slew of Options

    <p>Curry chicken is the most popular filling at Mona’s. What’s your favourite?</p>
  • Sasha Khan
     Mark O'Neill
    9 of 10

    Sasha Khan

    <p>The Khans’ son, Sasha, talks to Noah about pholourie, the small balls featured earlier made with flour, split peas and turmeric, then fried. These tasty snacks are served with a tamarind dipping sauce.</p>
  • Keeping it in The Family
     Mark O'Neill
    10 of 10

    Keeping it in The Family

    <p>Mother and son show off a roti filled with curried goat, just one of the fillings available, alongside curry shrimp, curry beef, curry duck and more!</p>
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