Channa & Aloo Roti (Trini Style)


  • 2 tablespoons. olive oil
  • 4 cloves garlic, minced
  • 1/2 large red or white onion (or 4 shallots, or a combination of onion & shallots), diced
  • 6 potatoes, scrubbed but not peeled, and diced into bite-sized cubes (about 2cm or 3/4″)
  • 3 (540 mL/ 19 oz) cans chickpeas
  • 2 heaping tablespoons curry powder
  • 1 big pinch dried red chili flakes (or a few shakes of hot sauce, Tabasco is great here)
  • 2 cups water
  • Salt, to taste


  1. In a large thick-bottomed pot over medium-low heat, sweat olive oil, garlic and onions until translucent (about 5 minutes).  Add potatoes, cover the pot with a lid, and cook until potatoes are fork-tender (about 15-20 minutes).
  2. In a glass or mug, combine curry powder & chili flakes with 1 c. water and mix well.
  3. Add the chickpeas, curry powder mixture, and extra water to the potatoes.  Stir well to evenly cover the potatoes and chickpeas with the curry mixture.
  4. Cook over medium heat until there is no extra liquid in the curry.  You will need to stir frequently (every 5 minutes or so) to avoid burning curry on the bottom of the pot.  Season with a sprinkle of salt.


Channa & Aloo Roti (Trini Style)


This takes a long time. Allow at least an hour.

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