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Mauritian Roti Chaud Recipe / Butter Bean Curry Roti | Andy Bates

Try something a little exotic like this Mauritian Roti Chaud Recipe, other wise known as a butter bean roti.

The problem with street food in foreign countries is that you don’t really want to eat it for fear of spending your entire holiday on the toilet. Don’t laugh, it has happened countless times. So how do you get to eat such delicious looking food and maintain sound bodily functions?

The answer is easy, make it at home.

Mauritius is a popular holiday destination for many South Africans who are fortunate enough to go so let’s get cooking with a Butter Bean Roti Mauritian style.

Mauritian Roti Chaud Recipe / Butter Bean Curry Roti | Andy Bates

Serving: 8 | Prep: 20 min | Cooking: 35 min


Garlic Paste 2 tablespoons
Ginger Paste 2 tablespoons
Onions 2
Tinned Tomatoes 400 g
Madras Spice Mix 1 tablespoon
Butter Beans 400 g
Coriander couple pinches
Spring Onions 4
Plain Flour 260 g
Water 235 ml
Extra Virgin Olive Oil
Red Chilli 1
Thyme couple pinches
Vegetable Stock

1 . Marinade the butter beans in some vegetable stock for about 30 minutes before cooking
2 . Chop the onions, spring onions, chilli and the coriander if you have fresh

For the Rougaille (Mauritian Tomato Sauce)
1 . Heat some oil in a pan and saute 1 chopped onion with 1tbls garlic & 1 tbls ginger paste
2 . When the onion is soft add two pinches of thyme and 300g of the tinned tomatoes
3 . Reduce for 15 minutes
4 . Add a pinch of coriander and the chopped spring onions

For the Grois Pois (Butter Bean Curry)
1 . Heat some oil in another pan and saute the remaining onion with the remaining garlic & ginger paste
2 . When the onion is soft add the madras spice mix & the remaining tomatoes
3 . Add the butter beans and the vegetable stock and reduce
4 . Once it has reduced add the remaining coriander

For the Roti
1 . Mix together the flour, water and olive oil to form the dough
2 . Divide it up into 8 pieces and roll out into circles
3 . Heat up some oil in a pan
4 . Cook the dough in the pan for 30 seconds on each side
5 . When it’s golden, it’s ready
6 . Remove from pan and run the Rougaille down the middle, then the Grois Pois and a few slices of chilli.
7 . Fold over into a wrap and serve.

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Dexter (Staff) (have 264 posts in total)
Some say he holds the world record for potatoes peeled in a minute. It is believed he set this record as a 6 year old while living at the ANC camp in Tanzania during the 1970's