Sada & Choka

Sada roti has been one of my favourites since I was a little girl. This is a dish my cousin Rebecca would make for the family all the time. I was always amazed how she would get it perfect each time. I was never enthusiastic about kneading flour but I have tried over the years to perfect dough for sada roti.

Natasha came and gave me the perfect recipe. It’s soft and taste so good with the chokas. The chokas are my personal twists on them. This is not the traditional way we make tomato and baigan choka in Trinidad. But it was fun showcasing another way.

The Sada and the Chokas are truly a match and definitely worth a try!

Sada & Choka

Join Renee & Natasha in the kitchen as they have fun making sada roti with a unique twist on tomato & baigan choka.

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Course: Breakfast, Main Course

Cuisine: Caribbean, Indian, Tobago, Trinidad

Author: Renee

Ingredients

Sada Dough

• 4 cups Cuisine All purpose flour
• 2 tbsp Baking powder
• 1 tsp Yeast
• 1 ½ cups Lukewarm water
• A pinch salt

Tomato Choka

• 2 lbs tomatoes
• 2 whole garlic heads
• A pinch Cayenne pepper powder
• Salt to taste
• Black pepper to taste

Eggplant/Baigan Choka

• 2 Eggplants
• 5 cloves garlic
• 2 tbsp Olive oil
• 2 Pimentos
• 4 sprigs thyme
• Salt to taste
• Black pepper to taste

Instructions

• Preheat the over at 350 degrees.
• Make the dough by adding all the dry ingredients into a deep bowl and mix well. Add the water a little at a time just until the dough comes together. Note (A soft to medium dough is what you are looking for and you may not use all the water know that it this is fine.)
• Once the dough comes together knead it for 5-8 minutes until its smooth. After cover with a wet paper towel and table cloth. Set aside and allow it to raise double in volume.
• Next cover a baking tray with foil, brush olive oil onto the tray and sprinkle salt and black pepper.
• Cut all the tomatoes into half and place them skin side up on the tray. Also rest the garlic and pour olive oil on top. Roast in the over for 20-25 minutes until tender and charred.
• Set the garlic aside and put a pot on medium heat. Add the tomatoes and begin to take out the garlic out of its shell. Include the garlic into the mixture and add salt and black pepper as needed. Mash all the ingredients together until desired texture. Add the cayenne powder in the end and stir. Take off the flame and set aside. Note (Be aware that the ingredients would be very hot so be careful.)
• Place a pot on a high heat.
• Cut the eggplant and garlic into small dices and place the eggplant into the pot allowing it to get a charred effect.
• Next include olive oil, garlic and pimentos mix well. Cover and allow to soften. At the end add the thyme, mix well and take off the stove.
• Take the dough and make into equal dough balls and place into a floured surface. Cover and allow to rest for 5 minutes.
• Heat the tawa. Flour a surface and press the dough out with your hands and then roll out the dough with a rolling pin until 1/4 inch thick.
• Place the dough onto the tawa for 1 -2 minutes until its light brown. Flip and pull the tawa off the heat and place the dough onto the flame and turn until it swells. Note ( See video on this process)
• Continue this process until all the dough has been cooked.
• Serve the dough with chokas and enjoy!

Video

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