The Evolution of Doubles- Rolly Polly

Similar to Grenada's Mr. Killa hit song, 'Rolly Polly' which represents curvy plus sized women. This Rolly Polly Doubles is serving up plump large doubles for hungry masses that don’t have time to prepare breakfast. 

This revolutionary idea was the brainchild of Shawn Saddnagim. Best known as 'George,' Shawn operated his popular business on Chacon Street, Port of Spain. The mini Dhal Puri is a thin, seasoned spilt peas-filled roti. It is served with channa (chickpeas or garbanzo beans). It is not your traditional Doubles. It is cooked on a tawah or platin (iron skillet) on an open flame. As compared to ‘bara’ which is essentially flat bread deep fried in oil. It is hailed by his customers as a healthier and excellent substitute to the greasy bara. It is served with regular assorted condiments- cucumber chutney, mango, kuchela, tamarind and chadon beni.

Rolly Polly Doubles is a mouthwatering breakfast wrap. It is soft and melts in your mouth. No forks, knives and plates needed. It is best eaten with your hands. It may be a messy to eat. Just ensure you have napkins close by. For a cost $6 Rolly Polly is worth a try.

Has anyone tried the Rolly Polly Doubles?

Images Courtesy Loop:

Scrumptious Sada Roti (East Indian Flat Bread)

It's been awhile since I've written a blog entry, share my recipes and passion for food. I intend to do entries more often. Today I was feeling for Sada Roti. A staple in many homes in the island of Trinidad and Tobago. This dish is a popular for breakfast and served along with Bhaigan (Fried Eggplant), Tomato Choka, Coconut, Fried Alloo (Potato), Fried Ochro (Okra), shredded Smoke Herring or Salt Fish or other types of choka. Sada Roti is cooked on a Tawah or Platin (Iron Skillet) on an open flame. It is a flat round iron plate and it is commonly, an iconic kitchen utensil in my country. Used especially for making Bakes and various types of Roti such as Bus-up-shut (Paratha), Dosti and Dhalpouri.    

Derived from the East Indian culture, 'choka' is derived of roasted, crushed vegetables flavored with salt and pepper and sautéed with onion, garlic and hot oil. This Indian flat bread is made of all- purpose white flour or whole wheat flour, baking powder and salt. It is incredibly delicious and fresh but even tastier when you add roasted vegetables. Choka lends a refreshing aroma and wonderful component to this dish.

  

Click picture to enlarge

Ingredients

2 Cups of Flour

1/4 Teaspoon of Salt

1 Teaspoon of Baking Powder

Luke Warm Water

Method:

Mix flour, salt and baking powder. Add luke warm water as needed to make a soft pliable dough.

Knead dough until smooth. Lightly grease mixing bowl, cover dough with damp cloth and set aside for 10 minutes

Divide dough in 8 pieces and shape into balls. Prepare floured surface and roll dough into a flat surface. If dough sticks to surface or rolling pin lightly dust dough with flour.

Heat tawah or heavy iron skillet to medium high heat. Cook dough on hot tawah turning once or twice when roti change color and starts to swell.

The edge of the roti should be closer to the flames this would cause it to rise or swell. With the use of a spatula gently press swollen parts on the Roti. Turn Roti until golden- brown spots on both sides.

Repeat process with remaining dough. Place sada roti in cloth or paper lined surface. Cover/ wrap with cloth to keep warm and to stay fresh.

Served with desired filling. Below, I paired it with Saltfish Buljol with diced cucumbers on the side.

Click picture to enlarge

Enjoy!!!