Dhalpuri Roti
HB-4161 · Hand-built original · Trinidadian
Dhalpuri Roti is a Trinidadian flatbread centred on split peas, prepared in a straightforward home style. Serve it as directed in the method.
TrinidadianBread1 hr 15 minVegetarianEgg-freeHigh Fiber
Main ingredient: split peas
Pairs well with: curry chicken, curry goat
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 cup split peas
- 1/2 tsp. saffron powder
- 3 cloves garlic
- 5 cups flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. geera powder (cumin)
- 1 tbsp. ghee
- 1/4 cup oil
- water for kneading
Method
- Sift the flour with the baking powder and salt. Knead the flour to a soft dough, rub oil over the dough, and make the dough into 6 or 8 balls (loyas). Leave to rest.
- Boil the split peas with saffron, salt and a clove of garlic and drain.
- Grind the split peas with a small hot pepper and 2 cloves of garlic. Add geera and salt to taste and mix well.
- Open each ball of dough and place 2-3 tbsp. of split peas in the centre as the filling. Pull the sides over and close up, turn over and leave to rest.
- Roll out the filled dough very thinly.
- Mix the tablespoon of ghee with the rest of the oil to grease the tawah and the dhal puri while cooking. Heat the tawah on a medium flame, grease it, place the rolled roti on it, grease the top, cook on one side, turn over and cook on the other side, pressing the edges.
- When the dhal puri is cooked and swells, fold and place in a bowl to cool.
Prep: 45 minutes · Cook: 30 minutes
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).