Chickpea and potato curry (or chana aloo) is made with tender potato and garbanzo beans in a spicy sauce, done in the style of Trinidadian cuisine.

Today am taking you all to Trinidad which is the larger and more populous island of two major islands of Trinidad and Tobago. Trinidad cuisine is a blend of Indian, European Creole, Arab,Chinese,Latin American, African west, influences. And their well known dishes are Sada Roti, Fried Bakes, Coconut Bake which includes street foods like Doubles, Pholourie,Kachori, Roti Wrap, Aloo pie and much more. Today i want to showcase one of the most popular Street food aka Dhalpuri Roti which have its Indian influence. Roti is consider as the Staple of this West Indian island's cuisine. A roti is Trinidad is served with its accompaniments typically with yellow curry stew of meat, potatoes and chickpeas. Roti arrived to the Trinidad island around the slavery was abolished in the late 1830s, with servants from India, where the unleavened flatbread has been popular for many centuries. Dhal puri, paratha and sada are the most readily available styles of roti in Trinidad.Locals call their brand of paratha “buss up shut,” which gets its name from the Trini pronunciation of the phrase “busted-up shirt,” a reference to what the dish looks like. Not like the traditional paratha in India, buss up shut is broken into pieces, and diners typically pick up the pieces with their hands and use them as utensils to scoop the curry. Sada roti is comparable to naan without the leavening and usually eaten at breakfast with a choka, which is roasted and ground vegetables or fish. And coming to Dhal puri is a roti stuffed with ground split peas. It’s large, round and flat, and it’s often wrapped around curry so it can be eaten like a sandwich. While dhal puri is cooked on a griddle, the puri in India is deep-fried and smaller than the Trinidadian flatbread. Dhal puri can be served either for breakfast or dinner with an accompaniment though this dish is well known as Trini's street food. The portability of a dhal puri (with curry inside) makes it a popular grab-and-go street food and lunch option. Am running this month's Mega Marathon with A-Z International flatbreads and here comes the popular Trini's Dhal puri roti for the letter 'D'. Recipe Source: Here Dough: 3cups All purpose flour 2tbsp Baking powder 1/4tsp Instant year 1/2tsp Salt Oil for cooking Filling: 2cups Channa dal 2 Garlic cloves 1tsp Roasted cumin powder 1/4tsp Turmeric powder 1 Green chilly Take the flour, baking powder, instant yeast, salt in a bowl. Add enough water and knead everything well. Knead again for few minutes until the dough turns soft and smooth. Keep the kneaded dough aside for half an hour. Cook the channadal with turmeric powder with enough water until they turns soft. Drain the cooked dal and let it cool completely. Once cooled, take the cooked dal with garlic cloves and green chilly in a food processor and grind as fine powder. Add the roasted cumin powder, salt and mash the mix well with your hands. Keep aside. Once the filling is ready, divide the dough as 6-7 balls. Turn them as medium sized discs with your hands. Put enough filling inside and bring the edges to together to form a stuffed dough ball. Now dust the dough ball and roll them as thinner as possible. Meanwhile heat a tawa, grease it with oil, drop the rolled dhalpuri and cook on both side until they gets cooked. Serve warm with a curry. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92 An InLinkz Link-up

Add some island flair to your kitchen with this collection of 40 great Caribbean Recipes. Your family will think they're dining in a tropical bistro when you serve up some of these great dishes! For a quick start, try this simple jerk seasoning.

Doubles are one of the iconic snack recipes from Trinidad. Doubles are basically a snack-sized sandwich made of two flatbreads with a curried chickpea filling.

This pholourie is so damn good,although they are rugged, but who cares, as long as they taste good. Pair it with some Tamarind sauce or even mango chutney and you will feel as though you're on Island heaven, it's that good. Easy to make too.

Chickpea and potato curry (or chana aloo) is made with tender potato and garbanzo beans in a spicy sauce, done in the style of Trinidadian cuisine.

I am not Trinidadian, but since discovering delicious recipes by Caribbean food bloggers like Cooking with Ria, I am hooked on Trinidadian food. This recipe is based on Ria's own Trinidadian doubles recipe with minor changes. Doubles is a street food from Trinidad and Tobago, ...

This pholourie is so damn good,although they are rugged, but who cares, as long as they taste good. Pair it with some Tamarind sauce or even mango chutney and you will feel as though you're on Island heaven, it's that good. Easy to make too.

It's that time of year again; Labor day. In New York every labor day we celebrate the West Indian Day Parade. A day celebrating every...

Delicious channa (chickpeas) and aloo (potatoes) is a copy cat version of this Trinidadian recipe using sweet potatoes for nutritional density.

Chickpea and potato curry (or chana aloo) is made with tender potato and garbanzo beans in a spicy sauce, done in the style of Trinidadian cuisine.

A unique multipurpose seasoning consisting of herbs, vegetables and spices that are blended together to make a paste that is used in a plethora of Caribbean cuisines.

Chickpea and potato curry (or chana aloo) is made with tender potato and garbanzo beans in a spicy sauce, done in the style of Trinidadian cuisine.

This Trinidadian-inspired wrap packs a punch with a filling of chickpeas, potatoes, onions and peas, enveloped in homemade flatbread spread with split-pea purée—which gives the bread a fine, layered effect, and your second helping of legumes. Way more satisfying (and less greasy) than takeout, it goes great with our tangy tamarind dipping sauce.

Bake is a popular breakfast item in Guyana. It requires very few ingredients and is very easy to whip up. There are many types of bake but this is my favorite. It puffs up when

Trinidadian Tomato Choka Its been a while since I made anything Trinidadian so when we had family visiting I decided to make Trinidad...

Craving a cozy bowl of curry? The island flavors in our Vegan Trinidadian Chana and Aloo Curry are just what the doctor ordered. Meaty chickpeas and tender potatoes swim in a spiced herbal broth of pureed culantro, aromatics, cumin and Trini curry powder.

A unique multipurpose seasoning consisting of herbs, vegetables and spices that are blended together to make a paste that is used in a plethora of Caribbean cuisines.

I may be biased about this Trini Pepper Sauce being the best in the Caribbean, but this pepper is indeed the tasty with an obvious burning sensation that is always welcoming. Trini Pepper sauce is a favorite and a must in cooking with my family. They can't do without it. My mother who has devoted so

Trinidadian chickpeas and potato suspended in a delicious mash.

Delicious and filling comfort porridge for a great breakfast! or an afternoon drink snack.

Alloo pies are a popular Trinidadian street food made from spiced mashed potatoes folded into dough and then fried until crispy.

Learn how to make this simple yet delicious Trinidadian style cheese paste. My version is a vegan rendition which uses vegan cheese along with a handful of ingredients.

Learn how to make this simple Trinidadian style seasoned dhal made from split peas and serve with rice or flatbread. This meal is flavoursome and filling, it doubles up as comfort food or a spicy week day dish - the choice is yours!!

Learn how to make some Trinidadian style cou cou (coo coo). A thick and creamy dish typical made using fine cornmeal along with okra, pimiento peppers, coconut milk and other seasoning.

Channa is also known as chickpeas, garbanzo beans or ceci beans. Aloo on the other hand is what we Trinidadians refer to potato. Hence the term channa and aloo. In this dish, channa and aloo are simmered in a fragrant curry sauce flavored with aromatics including cumin and fresh herbs.

The foundation of cooking meat the Trinidadian way is all about the seasoning. All meat (beef, chicken pork and fish) is marinated in a...

Adana & her mom share an amazing recipe for lentil pastelle. This is the perfect vegan alternative to add to your line up this holiday season.

INGREDIENTS 1/4 Lb Blue Band Margarine1 1/2 Cups Full Cream Powder Milk2 Cups All Purpose Flour1 Tsp Cardamon1 Dash Nutmeg1/4 Tsp All Spice Powder

Pholourie is a common deep fried street food from Trinidad & Tobago and Guyana. Yeasted pholourie dough is seasoned with hot peppers and herbs.

Happy Easter folks. A Caribbean staple, saltfish buljol is a classic with vibrant colours and equally bold flavours. Recipe 2 cups boneless saltfish (cod) 5 cups water 3 tablespoons lemon juice 1/4…

Tomatoes choka is a dish in its own right but if I had to describe it to a non-Trini, I would say that it is akin to a roasted tomato salsa. This stuff is amazing as a side dish to your roti or cur…

A unique multipurpose seasoning consisting of herbs, vegetables and spices that are blended together to make a paste that is used in a plethora of Caribbean cuisines.

YIELD - (8-10) Servings INGREDIENTS Water - 2 cupsOchro/Okra - 2 cups (Thinly sliced)Chive - 1/2 cup (Finely chopped)Pimento Peppers - 1/2 cup (Finely Chopped)Coconut Milk - 1/2 cupBlack Pepper - 1 tspUnsalted Butter - 8 ozCornmeal - 3 cupsSalt - to taste METHOD 1. Heat pot over medium heat. 2. Add water, ochro, chive, pimento, coconut milk and black pepper. 3. Cover and bring to a boil. 4. Once boiling, reduce to a simmer and allow to cook for 15 minutes. 5. Remove from heat and set aside.

Trinidad corn soup is a very popular street food of Trinidad and Tobago. This vegan soup is full of flavors and textures. It's so delicious that I am sure it will become the favorite soup of most of you once you try it.

Macaroni Pie is like the holy grail of Trinidad home-cooked comfort foods, especially for a Sunday lunch. For many Trinis, this dish brings back fond childhood memories of helping to grate cheese in a large bowl and trying not to get caught stealing a piece or two. With this macaroni pie, there's no mushy pasta here. Instead, the elbow macaroni is cooked until al dente, then tossed with salty cheddar cheese, which gives this dish its iconic yellow-orange color. It is also tossed with milk, eggs, green seasoning, and spices. The macaroni pie is added to a baking dish and gets a final sprinkling of cheese before sliding it into the oven to bake. Once the baking is complete, you will be forced to allow it to cool or face the wrath of a severe cheese burn to the inside of your mouth. Nevertheless, the first bite of that warm "ooey gooey" Macaroni Pie is worth waiting for, and the cheesy crispy top layer adds to the textural experience. If you're looking for a dish that will make you feel like you are being wrapped in a warm, loving hug, this is the comfort you're looking for.  

This chutney couldn’t be any easier. Just add all ingredients to your blender and finely blend. That’s it! In no time You can have some delicious chutney you can enjoy with anything!

This Authentic Jamaican Oxtails Recipe is SUPER flavorful rich and falls off the bones tender with butter beans. Oxtails are a super fatty meat that is that is best made with Caribbean spices to enhance the flavor.

Paratha is an East Indian flatbread, and the name means layered cooked dough. Traditionally, Paratha is made with ghee, a nutty-tasting mixture made by rendering the water and milk solids out of unsalted butter. The layered dough is then cooked on a flat surface known as a Roti Tawa to create a fluffy, nutty, buttery, and chewy flatbread. While all these elements of Paratha remain with the Trini version, we make it out by literally kicking it up a notch during the cooking process. We take this Trinidad Paratha between two wooden spatulas, flip it, spin it, toss it, and beat it up. It is ready once it resembles a ripped-up crumpled pile of an old T-Shirt, which is where it gets its local name, 'Buss Up Shut.' By attacking the mostly cooked dough, we bring out and break up the layers of the flatbread, making it the perfect vessel to pick up food and eat with your hands. After you have ripped off a piece, take the shreds to scoop up some curry or dunk into some sauce before devouring and licking your fingers dry.