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Dhalpuri Roti
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Recipe

13 INGREDIENTS • 12 STEPS • 1HR 30MINS

Dhalpuri Roti

4.7
3 ratings
In Trinidad and Tobago, dhalpuri was one of those special dishes which was made the occasional Sunday morning.
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
In Trinidad and Tobago, dhalpuri was one of those special dishes which was made the occasional Sunday morning.
1HR 30MINS
Total Time
$2.25
Cost Per Serving
Ingredients
Servings
6
US / Metric
Filling
Water
5 cups
Water
Split Peas
2 cups
Split Peas
Salt
1 tsp
Garlic
2 cloves
Ground Cumin
1 tsp
Ground Cumin
Scotch Bonnet Pepper
1/4
Scotch Bonnet Pepper
or Hot Pepper of Choice
Dough
Baking Powder
2 Tbsp
Baking Powder
Salt
1/4 tsp
Water
1 cup
Water
more as needed
Vegetable Oil
1/3 cup
Vegetable Oil
for brushing the roti while it cooks
Nutrition Per Serving
VIEW ALL
Calories
587
Fat
15.2 g
Protein
23.4 g
Carbs
91.0 g
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Dhalpuri Roti
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author_avatar
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
Cooking InstructionsHide images
step 1
Place Water (5 cups) to boil in a deep sauce pan and add Split Peas (2 cups) and Ground Turmeric (1/4 tsp) to the boiling water. Reduce the heat so it’s at a rolling boil and cook for about 25 minutes.
step 2
Drain split peas and set aside to cool.
step 3
In a large bowl, add All-Purpose Flour (3 cups), Instant Dry Yeast (1 pinch), Baking Powder (2 Tbsp) and Salt (1/4 tsp) and start adding Water (1 cup) slowly.
step 4
Knead to a firm consistency. Keep adding water as necessary. Work to form a huge dough ball, then cover the bowl with a tea towel or plastic wrap and allow it to rest for about 20 minutes.
step 5
Place Salt (1 tsp), Garlic (2 cloves), Ground Cumin (1 tsp), the split peas, and Scotch Bonnet Pepper (1/4) into the food processor or food mill and work until you have a no whole peas or large pieces.
step 6
Divide the main dough into 6 pieces and form six smaller dough balls.
step 7
Flatten out each dough ball in your hand to form a 6 inch circle, then dust with flour and add 4 tablespoons of the filling to each.
step 8
You will have to make a sort of bowl-shape as you keep adding the split pea filling. Then using your fingers, form to a ball shape and pinch to seal.
step 9
Heat your tawa, (baking stone) on medium/high heat and brush some Vegetable Oil (1/3 cup) onto it’s surface. On a flour dusted surface, roll out one of the stuffed dough balls. Keep rolling until its 12-14-inch in diameter and about 1/8-inch thick.
step 10
Be careful when placing the rolled out dough onto the tawa as it will be hot. After about 30 seconds, using your hand if you’re a pro or a couple of spatulas to flip the roti. Now give this side a quick brush with the oil.
step 11
It will take about 4-6 minutes to fully cook and you’ll notice that it will start to “swell” or inflate as it cooks. That’s a sign that it’s ready to be removed off the tawa. Repeat this step for the remaining 6 roti.
step 11 It will take about 4-6 minutes to fully cook and you’ll notice that it will start to “swell” or inflate as it cooks. That’s a sign that it’s ready to be removed off the tawa. Repeat this step for the remaining 6 roti.
step 12
Serve with your favorite main dish.
Tags
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Beans & Legumes
Breakfast
Dairy-Free
Comfort Food
Bread
Caribbean
Shellfish-Free
Vegan
Vegetarian
Side Dish
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