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RECIPE
13 INGREDIENTS12 STEPS1HR 30MIN

Dhalpuri Roti

5.0
1 Ratings
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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.
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In Trinidad and Tobago, dhalpuri was one of those special dishes which was made the occasional Sunday morning.

1HR 30MIN

Total Time
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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Ingredients
US / METRIC
Servings:
6
Serves 6
Filling
5 cups
Water
2 cups
Split Peas
1 tsp
2 cloves
1 tsp
Ground Cumin
1/4
Scotch Bonnet Pepper
or Hot Pepper of Choice
Dough
2 Tbsp
Baking Powder
1/4 tsp
1 cup
Water
more as needed
1/3 cup
Vegetable Oil
for brushing the roti while it cooks
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Nutrition Per Serving
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CALORIES
587
FAT
15.2 g
PROTEIN
23.4 g
CARBS
91.0 g

Directions

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Step 1
Place Water (5 cup) to boil in a deep sauce pan and add Split Peas (2 cup) and Ground Turmeric (1/4 teaspoon) 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 cup), Instant Dry Yeast (1 pinch), Baking Powder (2 tablespoon) and Salt (1/4 teaspoon) 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 teaspoon), Garlic (2 clove), Ground Cumin (1 teaspoon), 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 (5 tablespoon) 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 12
Serve with your favorite main dish.

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Nutrition Per Serving
Calories
587
% Daily Value*
Fat
15.2 g
19%
Saturated Fat
9.9 g
50%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
91.0 g
33%
Fiber
18.3 g
65%
Sugars
2.6 g
--
Protein
23.4 g
47%
Sodium
921.1 mg
40%
Vitamin D
--
--
Calcium
196.9 mg
15%
Iron
6.3 mg
35%
Potassium
713.7 mg
15%
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