Dhalpuri is one of the many types of roti you can find in Trinidad and Tobago. It’s usually eaten with curries and stews and is an absolute favorite!
YIELD: 7-8 single serving roti (enough for 1 person). This will vary however depending on the size of tawa you are using.
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 cup (approx.) warm water
- 1 cup yellow split peas
- 1 tsp JGM Products saffron powder
- JGM Products roasted geera (as much as you like)
- 3-4 chadon beni leaves (can be adjusted)
- 3-4 cloves garlic
- hot pepper (as much as you like)
- salt to taste
- vegetable oil/ghee/butter
- Add split peas, saffron powder, pinch of salt to a pot with water.
- Boil split peas until tender enough to crush with your fingers.
- Drain and allow to cool and dry properly.
- While the split peas are drying, combine the baking powder and flour.
- Add warm water and knead until you have a soft dough. Set aside for approx. 30 minutes.
- Once the split peas properly dried and cooled, add to a food processor along with the chadon beni, garlic and hot pepper. Process until there are absolutely no chunks. The mixture should feel like sand when finished processing.
- Add geera to the mixture. Mix well. Taste and adjust salt if necessary.
- Break the large dough ball into smaller balls. Using your fingers, open out one and place the dough in the palm of your hand to form a bowl/cup.
- Add the dhal mixture onto the dough very carefully. Use your other hand and press down to compact the filling and add more or as much dhal as you like. Use your fingers to close the dough by pinching along the top. Refer to the video below for a proper visual of this step.
- Once you have all your dough balls filled, lightly dust your hands, rolling pin and counter top with flour. Press each dough ball into a circle and using a rolling pin, roll it out nice and thin.
- Over medium heat, coat your tawa or pan with some oil/ghee. Add the roti and brush the top of it with some oil. Once you see small bubbles forming, carefully flip on the other side. Brush with oil.
- At this point it should start swelling immediately. If it doesn’t, flip it once more.
- Place in a styrofoam box or cloth and cover to keep warm.
- ENJOY your roti!
- Ensure the dhal mixture is properly processed. Any chunks can result in your roti not swelling.
- Ensure the counter top, rolling pin are properly floured to ensure no sticking of the dough which can result in it bursting.
- Properly knead the dough to ensure your end result is a soft roti.
- You can adjust to geera, salt and any other seasoning to your liking.
Check out the video here: