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What is Paratha Roti? What is Buss up shot /buss up shut roti?
Paratha, also known as “buss up shut” is one of the various types of roti (leavened flatbread) ubiquitous in Trinidad, along with sada roti, dosti roti, dhalpuri roti, aloo roti, pepper roti, lentil puri, peas puri.
Early Sunday mornings, the Trini in me heads straight to the kitchen to make fried bake or roti for my family. But since I am allergic to raw flour [it makes me sneeze, my eyes swell, and I itch], my husband helps.
Cooking is not one of his hobbies, so I developed this recipe for him. He has been using it for a few months and does a great job every time. If he can do it, anyone can! And no, I am not being dishonest about the flour allergy to get him to help me.
[P.S.] Don’t be intimidated by the length of this post; I wanted to include as many photos and detailed instructions as possible to make it easy for you!
What is paratha made of?
The primary ingredients in paratha are all-purpose flour, baking powder, salt, and sometimes sugar. Many Trinidadians also knead the roti with whole milk to make it softer. To cook the roti, butter, vegetable oil, coconut oil, ghee or vegan substitutes can be used.
Why is Paratha Roti called buss up shot in Trinidad?
It is called buss up shot because of its texture, appearance, similarity to a torn (burst) t-shirt, and the act of beating it at the end to unravel the layers. Leave it up to a Trini to come up with a name like that.
How is paratha served in Trinidad?
It is usually the roti of choice served with various vegetables or meat dishes at weddings and religious gatherings(poojas/prayers).
While growing up in Trinidad, it was customary for neighbors to gather before dawn on these occasions to knead hundreds of pounds of flour to make the parathas. Nowadays, it is becoming more customary to “place an order” for the sake of time and convenience instead of continuing this tradition.
Paratha is also served alongside curries, stews, and vegan or vegetarian dishes, during family or friend get-togethers(Trini Lime)
What are some specific dishes to enjoy with paratha?
Diwali Recipes–see here
Curry Recipes Listing
Stew Recipes Listing
From my experience, a typical Trini husband had his meal delivered to his hands. At these gatherings, I first witnessed men involved in the cooking process, including making roti. It shocked me every time.
My Nana was a master roti maker
My Nana (my mother’s father) was one of those master “roti makers,” and when he gave up that role, my auntie Jang, his daughter, assumed that prestigious title. I was always front and center when the cooking for these special occasions took place, and I was always eager to look, learn, and assist. [Future cookingwithria in training]
While I was in Trinidad earlier this year, I learned that one of my hubby’s neighbors is a roti maker. I couldn’t wait to go over to her house to see her in action. Luckily for me, she was very willing to let me watch her in action, unlike many cooks I know who guard their recipes with their lives.
How to make healthier paratha at home?
This is an authentic recipe, the real deal, but when I make paratha at home, I decrease the amount of clarified butter to one teaspoon and use extra virgin olive oil to brush on the dough while cooking. I also make 5 rotis instead of four because of the size of my tawa.
Why make paratha instead of buying?
Home-made paratha most definitely contains less fat than the ones we buy in restaurants. It’s no surprise they usually melt in your mouth, and stick to your-hips tender. The price we pay for goodness…
How to store paratha dough?
Two of these are usually enough for my family of four. The remaining dough is covered tightly(glass bowl or resealable bag) and placed in the refrigerator for a day or two to enjoy with another meal.
What is the difference between paratha roti (buss up shut roti) and dhalpuri roti?
Paratha roti is a flaky, layered roti that gains its flakiness from the unique wrapping technique employed as well as the act of beating it with two dablas (wooden spoons) at the end of cooking to release the layers.
On the other hand, dhalpuri roti is stuffed with ground and seasoned yellow split peas, and then simply rolled out and cooked. Check out that recipe here.
The dough for the paratha is softer than that of the dhalpuri, however, both rotis are oiled or buttered during the cooking process to soften and assist int he cooking process.
Is Paratha and Guyanese oil roti the same?
While both the texture of the dough as well as the wrapping technique is the same, many Guyanese cooks use oil to wrap and cook the roti, whereas in Trinidad paratha roti, butter, ghee, oil or a combo is used.
What is a clap roti?
In addition, Guyanese clap the hot roti between the palms of their hands to release the layers(an act referred to as ‘clapping the roti” hence ‘clap roti’), whereas Trinis or Trinidadians use a dabla or flat wooden sticks to beat it on the tawa(cooking griddle) to unravel the layers.
Why do Trinis beat their roti?
Following the last explanation, Trinis beat the roti at the end of cooking to release the layers created during the wrapping process. During the wrapping process the dough is rolled out, and cut at the 4 o’clock point from the center to the edge of the dough, the dough is then folded into a cone and the ends tucked in.
What equipment is needed to cook paratha?
In Trinidad, we use a tawa, chowki(wooden round board to roll the roti on), belnah (rolling pin), 2 dablas(wooden spoons).
What is a tawa?
The tawa(Indian term), also known as tawah, thawah, or thavah, is a versatile griddle commonly used in Indian and Trinidadian kitchens. Typically made from cast iron (my preference) or aluminum, these round pans range from 8 to 16 inches in diameter, though professional kitchens have much larger versions.
What is a good substitute for a tawa?
If you do not have a tawa, you can use a frying pan or griddle.
Trinidad Paratha Roti (Buss up Shut) Recipe
Serves 6-8
Ingredients
For kneading the dough:
4 cups all-purpose flour (preferably organic, unbleached)
2 teaspoons baking powder (preferably aluminum-free)
1 teaspoon salt
2 teaspoons brown sugar
About 1 3/4 cups lukewarm water (sometimes require a little more or less–add until soft)
1 tablespoon vegetable oil
For filling the dough:
4 tablespoons clarified butter (ghee) or butter (or half butter and oil or coconut oil)
Flour for dusting
To cook the paratha:
1/4 cup vegetable oil and/or butter (healthier alternative: use light olive oil or coconut oil)
*** (if using salted butter, reduce salt)
VEGAN OPTION–Use coconut oil or olive oil.
Directions
Knead flour:
In a large bowl, combine the flour, baking powder, salt, and sugar.
Gradually add water to make a shaggy,soft dough. Rub 1 tablespoon of oil over the dough. Cover with a cloth and let rest for 15–30 minutes. (Sometimes only requires 5–10 minutes of resting if the dough is very soft)
Fill and wrap paratha:
Divide the dough into 4 equal pieces. (if you have a very small tawa or griddle, make 5)
Press each dough into a large circle using fingers or rolling pin. Using your fingers (or the bottom of a spoon), rub the surface of the dough with clarified butter. The larger the circle – flakier the roti!
Sprinkle with flour. Cut the dough downwards from the middle of the top edge (12 o’clock) to the center of the dough.
Roll clockwise into a cone.
Take the end of the dough and tuck it under the cone.
Push the tip of the cone downward into the dough.
Let it rest for 30 minutes.
Cook the paratha
When ready to cook the roti, heat a tawa, dry cast-iron skillet, or griddle over medium heat until hot.
Working with one ball of dough at a time (keep the remaining dough covered) and using just enough flour to prevent sticking to counter and rolling pin, press the dough into a small, flat circle (about 4 inches).
Using the rolling pin, roll the dough. Flip, rotate, and roll until it becomes a thin, even 10-inch round (or as large as your tawa), making sure that the edges are not thick. If you can’t make it round, don’t worry; it tastes just as good.
Pick up the dough, place it on the palm of your hand, and lay it on the tawa by quickly flipping your hand over the tawa.
Drizzle or brush about 1/2 tablespoon of oil over the surface of the roti. Flip.
Drizzle or brush oil over the other side. Flip.
Cook for a few seconds more, spinning the roti slowly in a clockwise direction to allow the oil to spread and the roti to cook evenly, about 15–30 seconds.
Turn and repeat on the other side; cook another 15 seconds.
When the roti is fully cooked, use a wooden spatula to beat the roti gently, accumulating the edges toward the center (start at the top and work your way down), until the layers separate.
Remove the roti from the tawa and wrap the roti immediately in a clean, dry cloth.
Repeat rolling out and cooking the remaining dough, stacking and wrapping the finished roti in the cloth. Once they are all cooked, let them rest in the cloth for 10-15 minutes before serving. During this time, they will steam themselves, becoming more soft and pliable.
Well-wrapped roti keep in the freezer up to a month. Thaw overnight in the refrigerator and reheat before using.
This is how my babies and I love it when reheated….crispy/cripsy…
Hope I have inspired you to make this delicious paratha roti!Enjoy with some of my other recipes on this site including channa and aloo, bodi, curried chicken, stewed chicken, saltfish and tomatoes, baigan and tomato choka….or any of your favorite dishes….
Trinidad Paratha Roti (Buss up Shut) Recipe
Paratha is one of the most popular roti recipes in Trinidad and the world! It is called buss up shot roti in Trinidad because of it's resemblance to a torn t-shirt! It is soft, flaky/multi-layered, indulgent and absolutely delicious.
5 from 16 votes
Print Pin Rate
Course: Breakfast, dinner, lunch
Cuisine: Caribbean, Indian, Trinidadian
Keyword: buss up shot, paratha, paratha roti, parotta, trini buss up shot, trini paratha
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Servings: 8
Calories: 362kcal
Equipment
Tawa
Dabla
Pastry Brush, to brush butter or oil
Ingredients
For kneading the dough:
- 4 cups all purpose flour preferably organic unbleached
- 2 teaspoons baking powder preferably aluminum free
- 1 teaspoon salt
- 2 teaspoons brown sugar
- About 1 3/4 cups lukewarm water sometimes require a little more or less--add until soft
- 1 tablespoon vegetable oil
For filling the dough:
- 4 tablespoons ghee ghee or butter (or half butter and oil or coconut oil)
- Flour for dusting
To cook the paratha:
- 1/4 cup vegetable oil and/or butter/ghee healthier alternative - use light olive oil or coconut oil
Instructions
Knead flour:
In a large bowl, combine the flour, baking powder, salt and sugar.
Gradually add water to make a shaggy soft dough. Rub 1 tablespoon oil over dough. Cover with a cloth and let rest for 15-30 minutes. (Sometimes only requires 5-10 minutes of resting if the dough is very soft)
Fill and wrap paratha:
Divide the dough into 4 equal pieces. (if you have a very small tawa or griddle make 5)
Press each dough into a large circle using fingers or rolling pin. Using your fingers (or the bottom of a spoon) rub the surface of the dough with clarified butter. Larger the circle - flakier the roti!!
Sprinkle with flour. Cut dough downwards from middle of the top edge (12 o'clock) to the center of the dough.
Roll clockwise into a cone.
Take the end of the dough and tuck it under the cone.
Push the tip of the cone downwards into the dough.
Let it rest for 30 minutes.
Cook the paratha
When ready to cook the roti, heat tawa, dry cast-iron skillet or griddle over medium heat until hot.
Working with one ball of dough at a time (keep the remaining dough covered) and using just enough flour to prevent sticking to counter and rolling pin, press dough into a small flat circle (about 4 inches).
Using the rolling pin, roll the dough. Flip, rotate and roll until it becomes athin, even 10 inch round(or as large as your tawa), making sure that the edges are not thick. If you can't make it round, don't worry, it tastes just as good.
Pick up the dough, place it on the palm of your hand and lay it on the tawa by quickly flipping your hand over the tawa.
Drizzle or brush about 1/2 tablespoon oil over the surface of the roti. Flip.
Drizzle or brush oil over the other side. Flip.
Cook for a few seconds more, spinning roti slowly in a clockwise direction to allow the oil to spread and the roti to cook evenly, about 15-30 seconds.
Turn and repeat on the other side, cook another 15 seconds.
When the roti is fully cooked, use a wooden spatula to beat the roti gently, accumulating the edges toward the center (start at the top and work your way down), until the layers separate.
Remove the roti from the tawa and wrap the roti immediately in a clean, dry cloth.
Repeat rolling out and cooking the remaining dough, stacking and wrapping the finished roti in the cloth. Once they are all cooked, let them rest in the cloth for 10-15 minutes before serving. During this time, they will steam themselves, becoming more soft and pliable.
Video
Notes
Well-wrapped roti keep in the freezer for up to a month. Thaw overnight in the refrigerator and reheat before using.
VEGAN OPTION: Use vegetable oil, vegan butter, coconut oil, or light olive oil.
Calorie calculated based on one half of a roti (4 loyahs)
Nutrition
Calories: 362kcal | Carbohydrates: 49g | Protein: 6g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 34mg | Sodium: 293mg | Potassium: 168mg | Fiber: 2g | Sugar: 1g | Calcium: 53mg | Iron: 3mg
PLESS PLAY TO LEARN HOW TO MAKE CHANNA AND ALOO–GREAT WITH PARATHA ROTI!
Until next time,
Cooking with love,
Ria
ALSO EAT WITH:
AS PART OF A DIWALI FEAST, CLICK HERE
SAUTEED PAK CHOI RECIPE | PAK CHOY | PATCHOI
FRY BODI RECIPE (TECHNICALLY SAUTEED NOT FRIED)
TOMATOES CHOKA RECIPE
BAIGAN CHOKA (EGGPLANT CHOKA) CLICK HERE FOR RECIPE
PUMPKIN TALKARIE (SAUTEED PUMPKIN) RECIPE CLICK HERE
CURRIED CHICKEN RECIPE
TRINIDAD STEWED CHICKEN RECIPE
CURRIED GOAT CLICK HERE FOR RECIPE
DHAL (SPLIT PEA SOUP) CLICK HERE FOR RECIPE
Trinidad Paratha Roti (Buss up Shut) Recipe
Paratha is one of the most popular roti recipes in Trinidad and the world! It is called buss up shot roti in Trinidad because of it's resemblance to a torn t-shirt! It is soft, flaky/multi-layered, indulgent and absolutely delicious.
5 from 16 votes
Print Pin Rate
Course: Breakfast, dinner, lunch
Cuisine: Caribbean, Indian, Trinidadian
Keyword: buss up shot, paratha, paratha roti, parotta, trini buss up shot, trini paratha
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Servings: 8
Calories: 362kcal
Equipment
Tawa
Dabla
Pastry Brush, to brush butter or oil
Ingredients
For kneading the dough:
- 4 cups all purpose flour preferably organic unbleached
- 2 teaspoons baking powder preferably aluminum free
- 1 teaspoon salt
- 2 teaspoons brown sugar
- About 1 3/4 cups lukewarm water sometimes require a little more or less--add until soft
- 1 tablespoon vegetable oil
For filling the dough:
- 4 tablespoons ghee ghee or butter (or half butter and oil or coconut oil)
- Flour for dusting
To cook the paratha:
- 1/4 cup vegetable oil and/or butter/ghee healthier alternative - use light olive oil or coconut oil
Instructions
Knead flour:
In a large bowl, combine the flour, baking powder, salt and sugar.
Gradually add water to make a shaggy soft dough. Rub 1 tablespoon oil over dough. Cover with a cloth and let rest for 15-30 minutes. (Sometimes only requires 5-10 minutes of resting if the dough is very soft)
Fill and wrap paratha:
Divide the dough into 4 equal pieces. (if you have a very small tawa or griddle make 5)
Press each dough into a large circle using fingers or rolling pin. Using your fingers (or the bottom of a spoon) rub the surface of the dough with clarified butter. Larger the circle - flakier the roti!!
Sprinkle with flour. Cut dough downwards from middle of the top edge (12 o'clock) to the center of the dough.
Roll clockwise into a cone.
Take the end of the dough and tuck it under the cone.
Push the tip of the cone downwards into the dough.
Let it rest for 30 minutes.
Cook the paratha
When ready to cook the roti, heat tawa, dry cast-iron skillet or griddle over medium heat until hot.
Working with one ball of dough at a time (keep the remaining dough covered) and using just enough flour to prevent sticking to counter and rolling pin, press dough into a small flat circle (about 4 inches).
Using the rolling pin, roll the dough. Flip, rotate and roll until it becomes athin, even 10 inch round(or as large as your tawa), making sure that the edges are not thick. If you can't make it round, don't worry, it tastes just as good.
Pick up the dough, place it on the palm of your hand and lay it on the tawa by quickly flipping your hand over the tawa.
Drizzle or brush about 1/2 tablespoon oil over the surface of the roti. Flip.
Drizzle or brush oil over the other side. Flip.
Cook for a few seconds more, spinning roti slowly in a clockwise direction to allow the oil to spread and the roti to cook evenly, about 15-30 seconds.
Turn and repeat on the other side, cook another 15 seconds.
When the roti is fully cooked, use a wooden spatula to beat the roti gently, accumulating the edges toward the center (start at the top and work your way down), until the layers separate.
Remove the roti from the tawa and wrap the roti immediately in a clean, dry cloth.
Repeat rolling out and cooking the remaining dough, stacking and wrapping the finished roti in the cloth. Once they are all cooked, let them rest in the cloth for 10-15 minutes before serving. During this time, they will steam themselves, becoming more soft and pliable.
Video
Notes
Well-wrapped roti keep in the freezer for up to a month. Thaw overnight in the refrigerator and reheat before using.
VEGAN OPTION: Use vegetable oil, vegan butter, coconut oil, or light olive oil.
Calorie calculated based on one half of a roti (4 loyahs)
Nutrition
Calories: 362kcal | Carbohydrates: 49g | Protein: 6g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 34mg | Sodium: 293mg | Potassium: 168mg | Fiber: 2g | Sugar: 1g | Calcium: 53mg | Iron: 3mg
