Dhalpuri is a type of roti stuffed with ground yellow split peas (dhal) that has been seasoned with salt, garlic, turmeric powder, cumin powder, fresh herbs and pepper.
Prep Time2 hourshrs
Cook Time2 hourshrs
Total Time4 hourshrs
Course: Side Dish
Cuisine: Caribbean, Indian, Trinidad
Keyword: roti
Servings: 12roti
Author: Ros
Equipment
grain mill or food processor or mortar and pestle
Rolling Pin
tawa or cast iron skillet
Ingredients
Dhal
3cupsyellow split peas
8 clovesgarlic(peeled)
2 tspturmeric
2tsp salt
1 tbspvegetable oil or ghee
2 tbspCaribbean green seasoning(garlic, culantro, cilantro, Spanish thyme, pepper)
2tspcumin powder
Roti
8cupsall purpose flour (with baking powder)*
1½cupscorn flour
1tspsalt
3½cupswater
¾cupbutter or oil or ghee
extra flour for dusting
Instructions
Cook dhal
Place large pot on medium heat. Add water and bring to a boil.
Wash yellow split peas thoroughly, removing bad peas.
Add peas to pot.
Partially cover pot for 10 minutes.
Remove cover and skim froth off the top.
Add turmeric, garlic cloves and salt.
Partially cover and cook until peas are soft enough to be squeezed without feeling grainy bits (takes about 45 minutes).
Strain and allow to cool.
Grind peas in a grain mill or food processor or mortar and pestle.
Add green seasoning, salt, and cumin powder.
Place a pot on medium heat. Add oil.
Add ground split peas and patch until the peas are powdery (about 5 to 10 minutes).
Remove from heat and allow to cool.
Knead dough
Mix dry ingredients together (flour, corn flour, baking powder, and salt).
Add half the water and incorporate.
Add smaller amounts of water and continue kneading to form firm dough.
Cover and allow to rest for 20 minutes.
Stuff roti
Divide dough into smaller dough balls (makes about 12).
Flatten one dough ball.
Hold as a cup and sprinkle flour in the center.
Add ¼ cup of ground split peas in the center.
Sprinkle flour on the split peas.
Pinch the sides of dough together to seal the edges to form the stuffed roti.
Sprinkle flour on the stuffed roti and set aside.
Repeat for all dough balls.
Cook Roti
Place cast iron tawa or flat cooking surface on high heat.
Sprinkle flour on countertop or chowki.
Roll out the dough ball in one direction, flip over, rotate and continue rolling to form a large circle.
Place dhalpuri on the hot tawa.
Flip over when the color changes.
Brush oil or butter or ghee on dhalpuri.
Flip over and brush the other side.
Rotate and flip over as the roti swells and develops brown spots.
Once cooked, fold the roti in half, then in quarters.
Place in airtight container or cover with many tea towels to trap the steam and heat.
Serve hot.
Notes
* If your flour does not contain baking powder, add 1 teaspoon of baking powder for every 1 cup of all purpose flour you use.