Riaz Phillips' Aubergine and Tomato Chokas with Roti
If you want to experience the taste of Trinidadian breakfast foods, try making Indo-Caribbean chokas like these aubergine and tomato versions. Chokas are usually served with a fluffy flatbread called sada roti, for dipping or stuffing.
Ingredients:
For Tomato Choka:
- 6 large tomatoes (about 1kg)
- ½ onion, chopped
- 1–3 scotch bonnet peppers (or to taste), stalks discarded, pith and seeds removed if you prefer less heat
- 3 garlic cloves, peeled
- Sea salt, to taste
- Spring onions or chives, to serve (optional)
- Sada rotis (see below), or flatbreads, to serve
For Aubergine Choka:
- 2 large aubergines (eggplants), tops removed
- 1–3 scotch bonnet peppers (or to taste), stalks discarded, pith and seeds removed if you prefer less heat
- ½ onion, chopped
- 3 garlic cloves, peeled
- Sea salt, to taste
- Spring onions or chives, to serve (optional)
- Sada rotis (see below), or flatbreads, to serve
For Sada Roti:
- 450g plain flour
- 1 tbsp baking powder
- 1 tsp salt
- Warm water (300ml)
Directions:
- Preheat the oven to 180C (160C fan)/350F/gas 4. Line two trays with foil and put the vegetables, scotch bonnets and garlic for each separate choka on each tray.
- Roast for 10–15 minutes, until the skins of the tomatoes, aubergines and chillies begin to blacken and char. Remove from the oven and peel off some of the charred skin from the vegetables and chillies, leaving just a little on for taste.
- Decant the contents of each tray into a separate bowl or a large mortar and mash: for both, you want the consistency of a dip, but with some texture, leave some lumps of tomato and aubergine.
- Put the oil in a small frying pan on a medium-high heat, add the cumin seeds and, when the oil starts to sizzle and the seeds start to turn dark brown, run the hot oil through a sieve to remove the seeds.
- Carefully pour half the hot cumin-infused oil into each bowl of choka, stir gently and season to taste. Serve hot or warm, scattered with spring onions or chives, and with some flatbreads alongside.
- To make the sada roti, sift the flour, baking powder and salt into a bowl, then gradually stir in 300ml warm water. Mix to combine, then knead for five minutes, squeezing but not folding the dough.
- When it forms a soft, slightly sticky ball, cover with a damp tea towel and leave for 30 minutes. Divide the dough into eight equal-sized chunks.
- Roll each piece into a smooth ball, put on a flat, lightly floured surface and cover for a further 20 minutes. Dust a work surface with more flour and take one of the dough balls.
- Flatten it out with your palm, then roll it out into an 18–20cm-(7–8in) diameter circle. Put a nonstick frying pan on a medium heat.
- Test how hot the pan is with a splash of water – if it immediately sizzles and evaporates, you are ready to cook. Lay the dough disc in the pan, cook for 40 seconds until you see bubbles rising, then flip and cook on the other side for another 40 seconds. Both sides should have specks of light brown across them.
- Puff up the roti in the microwave for 30 seconds (optional).
- Put the cooked roti in a bowl, cover tightly with a tea towel, then repeat with the other balls of dough, stacking them on top of each other and covering them to keep warm.
- Serve the sada roti with the aubergine and tomato chokas.
Originally Post From https://www.theguardian.com/food/2024/feb/06/spicy-trini-breakfast-riaz-phillips-vegan-recipe-choka-roti
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