Welcome to Gyaan Ka Saagar's Bhakti Bhojan. Join Indra Laloo as she teaches the art of making traditional Hindu food items normally used for puja(s) and prayer services around the world. Although there are various methods in making these items, we will focus on the cooking style from Trinidad and Guyana.
In these segments we explore some of the local delicacies of Trinidad as we bring some of its traditional vegetarian dishes.
Paratha Roti (BussUp Shot)
In this episode of Bhakti Bhojan, we are taught how to make Paratha Roti also know as Buss Up Shot by Indra Laloo assisted by Devi Misir.
3 Cups of Flour
3 tsp. Baking Powder
1 tsp. of Salt
1 tbsp. of Sugar (optional)
1/2 cup of Oil
2 Cups of Water
1/2 cup of ghee or margarine tsp. of Yeast
Step 1: Stir flour, baking powder, sugar and salt together.
Step 2: Add enough water to form smooth soft dough.
Step 3: Knead well and leave to relax for ½ hour covered with damp cloth.
Step 4: Divide into 4 to 5 balls “loyah”.
Step 5: Flour work surface and roll dough out into a thin circle. Spread with ghee and sprinkle with a little flour.
Step 6: Cut rolled dough from the center to edge and roll tightly into cone. Press peak of cone into center and flatten. Leave to rest for 30 minutes covered in damp cloth.
Step 7: Sprinkle work surface with flour and roll out dough very thin with rolling pin.
Step 8: Cook on low heat on a greased baking stone “tawah”.
Step 9: Turnover roti and grease with oil. Cook for ½ minute.
Step 10:Turnover roti and grease other side with oil. Let cook for 1 minute.
Step 11:Remove from heat and crush with a wooden palette/dabla/hands.
Step 12: Enjoy with Love