1 package Yellow Split Peas
1/3 Pot Water (for cooking peas)
½ tsp Salt
Heaping tsp Brown Sugar
Heat water, salt and brown sugar – add peas to boiling water – stir often – cook until peas are soft.
Peas (Cooked Peas from above)
Curry (2 Tbsp)
Oil (3 Tbsp – any kind, vegetable, olive, canola, etc…)
Heat oil – add onion and stir until brown (really brown) – add garlic – stir – add curry and pepper, sitr – add peas and stir – sprinkle in Garam Masala.
Cool Boonjal mixture after cooking and grind to fine texture (should be the consistency of fine corn meal).
Lime (½ lime juice only, no seeds)
Chicken Thighs (blood removed *
Ginger (thumb size)
Lemon Grass (2 blades)
Seasoning Peppers (6)
Garlic (10 big cloves – 5 chopped, 5 whole)
2 Medium Onions
Millette’s Home Blend Seasoning – Green (3 Tbsp)
Ketchup (3 – 4 Tbsp)
Cloves (5 whole)
* To remove the blood from the chicken place the chicken in a bowl, pour ½ tsp of salt and enough water to cover chicken in bowl – blood will rise to the top – pour off water
Sprinkle chicken with black pepper and 2 Tbsp of curry powder and set aside – finely chop celery, seasoning peppers, chives, shadow bennie, 5 garlic cloves and 1 onion. Mix chopped items with Millettes seasoning and ketchup in a large bowl. Add chicken. Peel potatoes and cut into big chunks – add to mixture. Slice thumb size ginger into mixture. Add cloves into mixture and stir. Sprinkle more curry and garam masala on top of mixture.
Heat oil in large pot – add 1 medium chopped onion and cook down. Add 5 whole garlic cloves and cook down. Add curry and stir. Add chicken mixture and stir. Add water to bowl and pour into pot. Stir often. Continue to add hot water throughout cooking process (never add cold water). Add 2 heaping spoons of the Boonjal mixture and stir to thicken. Once the potatoes are soft remove from heat. Remove the lemon grass and cloves.
2 lbs Flour (to one pack of split peas) – Plus extra for resting/kneading/rolling dough
Crisco (½ can or 8 ounces)
Baking Powder (4 Tbsp)
Salt (1 tsp plus a pinch)
Damp paper towels
Mix flour, baking powder and salt – fold in Crisco with hands – add hot tap water until doughy – knead until dough is smooth – let rest for 5 minutes – sprinkle with flour and knead.
Spread damp paper towels on flat surface and lightly flour (to rest the dough balls). Pinch off dough balls and roll in hand (palm size – as smooth as possible). Stretch out dough balls to an even circle slightly larger than palm. Fill with Boonjal mixture and pinch closed – place on damp paper towel to rest – cover with damp paper towel.
Flour cutting board – take one of the balls and press flat with palm of hand. Roll out evenly in all directions with floured wooden rolling pin. Turn over and roll again.
Heat oil in cast iron skillet (cover bottom of skillet) – place roti skin in hot oil, oil the top of the roti, when the skin bubbles turn over (skins should resemble flour tortillas). Cover skins with clean dish towel to keep warm.
Place a roti skin on a plate – fill with chicken curry mixture – turn in each side of skin (like a burrito) and turn over so smooth side is up. Enjoy!