Make it at home

Yield 4Hands-on 40 minTotal 2 hrDifficulty Intermediate

Ingredients

  • For the roti: 400g plain flour, 1 tsp baking powder, 1 tsp salt, 240ml warm water, 60ml neutral oil, plus extra ghee for cooking
  • For the masala chicken: 800g chicken thighs, bone-in, jointed
  • 3 tbsp Surinamese masala (or garam masala plus 1 tsp cumin)
  • 1 large onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 tomatoes, grated
  • 1 Madame Jeanette or Scotch bonnet chilli, whole and pricked
  • For the side: 400g waxy potatoes, cubed; 200g green beans, halved; 1 tbsp masala
  • Salt, black pepper, neutral oil

Method

  1. Mix flour, baking powder, salt, water, and oil into a smooth dough. Rest covered for 1 hour.
  2. Brown chicken in oil, set aside. Soften onion and garlic 6 minutes. Add masala, fry 1 minute until fragrant.
  3. Return chicken, add tomatoes and chilli. Cover with water, simmer 35 to 40 minutes until tender.
  4. In a second pan, fry potato cubes 12 minutes until golden, add green beans and masala, cook another 8 minutes.
  5. Divide roti dough into 8 balls. Roll each to a 22cm disc.
  6. Cook discs on a dry hot griddle 90 seconds per side until lightly blistered. Brush with ghee and stack under a towel.
  7. Serve hot: roti on the plate, chicken and sauce in the centre, potato-bean mix alongside. Eat by hand, tearing the roti.

Tip from the editors. Madame Jeanette chillies carry tropical fruit notes you cannot fake; if you can find Scotch bonnet at a Caribbean grocer, that is the closest substitute.

Where to eat surinamese roti

Surinamese Roti in Rotterdam

Warung Mini ★ 4.7

Surinamese€€CentrumMon-Sat 12:00-22:00; Sun 14:00-22:00

A Surinamese lunchroom since 1982 that locals consider the most authentic pom, roti, and saoto in the city. Located in Centrum. At Witte de Withstraat 47.

Why locals love it: No English signage, cash only, and easily missed on the busy Pannekoekstraat strip

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