Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups flour,
- 1 1/2 lb. potatoes,
- 1 tsp. geera,
- 1/4 onion,
- 2 Tbsp. oil,
- 1/2 tsp. black pepper,
- 1 tsp.
- salt,
- oil
Directions
Make the dough for th roti (see roti recipe above). Boil the potatoes, peel and then mash. Heat the 2 Tsp. oil with geera.
Add to potatoes. Add the ground onion, salt and pepper, mix well. Making sure there are no lumps. Make the dough into small balls and flatten in the palm of your hand.
Put a ball of potatoes inside and bring up the edges.
Twist closed to form a ball, which totally enveloped the potatoes.
Heat frying pan. Gently roll the ball flat and fairly thin, making sure none of the filling comes out.
Put roti on the pan for 30 seconds, turn and rub with oil.
Then turn again and rub with oil. When brown on both sides remove and serve.
Category:French Guianese Recipes
Category:French Guianese Appetizers