INGREDIENTS

INSTRUCTIONS

To prepare the pooris, combine the flour, baking powder, and salt in a
mixing bowl.  Pour the oil into the water, then add this mixture to the
flour mixture to form a dough. Mix well. Knead for about 5 minutes until
dough is very smooth.  Divide into 6 balls of dough. Set aside for about 2
hours, covered with a damp cloth. Using a rolling pin, roll each ball into
a thin flattened circle, a poori, about 9 inches in diameter. Set aside,
covered.
To prepare the filling, combine the chicken and all the other ingredi- ents
except the oil and the garnish. Mix well and marinate for 2 hours or
longer. When done marinating, add 2 tablespoons oil to a saucepan and heat
to medium.  Add the chicken mixture and cook, stirring con- stantly for
about 5 minutes. Add the water then cook on low for about 5 minutes, or
until chicken is tender.  Keep warm.
Add 2 tablespoons of oil to a skillet or grill.  Place the rolled pooris on
the skillet.  Fry each side for about 2 minutes, or until lightly browned.
Brush each side with margarine or oil. Wrap in clean towel to keep warm
until ready to serve.
When ready to serve, fold about 2 tablespoons of chicken mixture into each
round and serve.  Garnish with scallions and Scotch Bonnet pepper.
NOTES:  This chicken roti is a mixture of chicken and seasonings that is
:       put into a piece of bread called a poori, and then eaten like a
:       sandwich.  The fillings vary from island to island in the
:       Caribbean, depending on available ingredients and preferred
:       seasonings.  This recipe came from Chef Joseph Kissoonlal. He
:       is of East Indian descent, and is the master behind the fine
:       foods served at Granny B's Kitchen in Miami, a restaurant that
:       features slow-cooked, fast food!, Caribbean-style.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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