Tasty Trini Pepper Roti Recipe

Trinidad pepper roti is soft, spicy, cheesy, and stuffed just right. This is my favorite recipe, but it can be time-consuming and difficult to make. And no, I didn’t get it right the first time I made it. What I love about this dish is that you can make it with pantry ingredients.

I was completely obsessed with pepper, so much so that my mom would crush a whole hot pepper inside my roti. These days, with my acid reflux, I’ve cut back on pepper. But the seasoned potato and melty cheese still make this dish my favorite.

What Is Pepper Roti?

Pepper roti is made with two layers of soft roti dough and a savory potato filling in the middle. The filling usually includes mashed potatoes, grated cheese, garlic, onion, herbs, and hot pepper. It’s cooked on a hot tawa or flat pan until golden and crisp, and it’s served warm—often with chutney, kuchela, or just on its own.

It’s part of Trinidad’s Indo-Caribbean food tradition, and these days people are adding meat to it. You might find pepper roti with chicken or minced beef in them. Also, you do not have to make the roti yourself. I have used flour tortillas, and they tasted really good. Just brush oil or ghee on each side while toasting on your tawa or skillet.

Ingredients for Tasty Trini Pepper Roti

This recipe is broken into two parts: the dough and the filling.

Roti Dough

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• Water to knead
• 1 tbsp oil
• 1/3 cup of butter or ghee

Tip: Use room temperature water and add it slowly. You want a soft, pliable dough—not sticky, not stiff.

Filling

• 3 medium potatoes, boiled and mashed
• 1 cup grated cheddar
• ⅓ cup grated carrots
• 2 cloves garlic, minced
• ¼ cup chopped chadon beni or cilantro
• ¼ cup finely chopped onion
• ½ tsp black pepper
• 1 bell pepper(optional)
• Salt to taste
• 1 scotch bonnet pepper, finely chopped (optional)

How to Make Pepper Roti (Step-by-Step)

This recipe makes one large pepper roti, enough to feed 4–6 people, depending on how hungry they are. You can double the dough and filling to make two.

Boil the Potato

Peel and rinse 3 medium potatoes, then cut them into quarters so they cook evenly. Place them in a pot with enough cold water to cover by at least an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15 to 20 minutes, depending on size. Drain immediately and mash while still warm so they absorb the seasoning better when mixed.

Filling

To the mashed potato, add the grated cheese, carrots, garlic, onion, chadon beni, black pepper, finely chopped bell pepper, and salt. Mix well. Add the chopped scotch bonnet if using. I usually use a chopper.
Taste the filling before you spread it. Adjust the salt and pepper as needed. The cheese adds salt, so go easy at first. Remove the seed from the pepper.

Make the Dough

In a large bowl, mix the flour, baking powder, and salt. Add water slowly and knead until you get a soft, smooth dough. This takes about 5–10 minutes. Add the oil and knead again for another minute.

Cover the dough with a damp cloth and let it rest for 20 minutes. You do not want to skip the resting time. It helps the gluten relax and makes the dough easier to roll out.

Using your rolling pin, roll out each dough. Using your fingers or the back of a tablespoon, spread the butter or ghee on the surface of the dough. Sprinkle flour to prevent it from sticking when rolling(similar to making a buss-up-shot). Cut each dough into two pieces down the center and roll it like a cone. Next, take the end of the dough and tuck it under the base of the cone.

Assembling

Divide the dough into two equal balls. Roll out one ball into a thin circle—about 10–12 inches wide. Place it on a lightly floured surface.

Spread the potato mixture evenly over the roti, leaving about ½ inch around the edges. Roll out the second ball and place it on top. Press the edges to seal.

Tip: Don’t overfill. Too much filling makes it hard to flip and can cause the roti to tear.

Heat a tawa or flat pan over medium heat. Brush oil over the tawa. Carefully transfer the filled roti to the hot tawa. Cook for 2–3 minutes on one side. Brush oil on the surface of the roti. Flip, and cook the other side. Keep flipping until both sides are golden and the filling is heated through. Make sure that oil is brushed on each side of the roti. (Makes it soft)
Tip: Press gently with a spatula to help the roti cook evenly. If it puffs, that’s a good sign.

What to Serve It With

Pepper roti is a full meal on its own, but if you want to dress it up, here are a few ideas:

• Cucumber chutney
• Tamarind sauce
• Mango kuchela
• A cold glass of mauby or lime juice

You can also serve it with a simple salad or some sliced avocado. But honestly, it doesn’t need much.

Storage and Reheating

If you have leftovers, wrap them in foil or store them in an airtight container.

• Fridge: Keeps for up to 3 days. Reheat on a tawa or skillet.
• Freezer: Wrap in foil and place in a freezer bag. Reheat directly from frozen on low heat.

Tip: Use a toaster oven or tawa to crisp the edges. Microwaving makes it soft and wet at the bottom.

Variations and Substitutions

This recipe is flexible. Here’s how you can switch things up:

• Cheese: Cheddar is traditional, but mozzarella or a mix works too.
• Herbs: Chadon beni gives it that Trini flavor, but cilantro is a good substitute.
• Heat level: Skip the pepper if you’re sensitive. The garlic and herbs carry the flavor.
• Gluten-free: Use cassava flour or a gluten-free blend and adjust the water.

Note: If you’re adding meat, cook it first and let it cool before mixing it into the filling.

Pepper roti deserves a lot of hype. It has two soft rotis with seasoned potato, melty cheese, and a lot of flavor. I have seen people drive for hours to find the best pepper roti on the island.

This version is the easiest to make and has a traditional taste. This roti is perfect for breakfast, lunch, or dinner. Plus, you can eat it without anything else. If you have not tried any recipe from my blog, then this should be your first. I am so proud of this recipe.

FAQ

Can I make it gluten-free? Yes, use gluten-free flour or cassava flour and adjust the water.

Can I skip the pepper? Absolutely. The herbs and cheese hold up the flavor just fine.

What’s the best cheese? Cheddar is traditional, but you can use mozzarella or a mix.

Can I add meat? Yes. Curried chicken or minced beef can be folded into the filling.

More Roti Recipes

• Guyanese Soft Roti (Oil Roti) Recipe
• 20 Trinidadian-Inspired Breakfast Ideas

Tasty Trini Pepper Roti Recipe

Recipe by Ren PetersCourse: MainCuisine: TrinidadDifficulty: Medium

Servings

4-6

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

320

kcal

Pepper roti is a rich mix of Indian heritage and local Caribbean flavors.

Ingredients

• 2 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• Water to knead

• 1 tbsp oil

• 1/3 cup of butter or ghee

• 3 medium potatoes, boiled and mashed

• 1 cup grated cheddar

• ⅓ cup grated carrots

• 2 cloves garlic, minced

• ¼ cup chopped chadon beni or cilantro

• ¼ cup finely chopped onion

• ½ tsp black pepper

• 1 bell pepper(optional)

• Salt to taste

• 1 scotch bonnet pepper, finely chopped (optional)

Directions

• Peel and rinse 3 medium potatoes, then cut them into quarters so they cook evenly. Place them in a pot with enough cold water to cover by at least an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15 to 20 minutes, depending on size. Drain immediately and mash while still warm so they absorb the seasoning better when mixed.
• To the mashed potato, add the grated cheese, carrots, garlic, onion, chadon beni, black pepper, finely chopped bell pepper, and salt. Mix well. Add the chopped scotch bonnet if using. I usually use a chopper.
• Taste the filling before you spread it. Adjust the salt and pepper as needed. The cheese adds salt, so go easy at first. Remove the seed from the pepper.
• In a large bowl, mix the flour, baking powder, and salt. Add water slowly and knead until you get a soft, smooth dough. This takes about 5–10 minutes. Add the oil and knead again for another minute.
• Cover the dough with a damp cloth and let it rest for 20 minutes. You do not want to skip the resting time. It helps the gluten relax and makes the dough easier to roll out.
• Using your rolling pin, roll out each dough. Using your fingers or the back of a tablespoon, spread the butter or ghee on the surface of the dough. Sprinkle flour to prevent it from sticking when rolling (similar to making a buss-up-shot). Cut each dough into two pieces down the center and roll it like a cone. Next, take the end of the dough and tuck it under the base of the cone.
• Divide the dough into two equal balls. Roll out one ball into a thin circle—about 10–12 inches wide. Place it on a lightly floured surface.
• Spread the potato mixture evenly over the roti, leaving about ½ inch around the edges. Roll out the second ball and place it on top. Press the edges to seal.
• Heat a tawa or flat pan over medium heat. Brush oil over the tawa. Carefully transfer the filled roti to the hot tawa. Cook for 2–3 minutes on one side. Brush oil on the surface of the roti. Flip, and cook the other side. Keep flipping until both sides are golden and the filling is heated through. Make sure that oil is brushed on each side of the roti. (Makes it soft)