SOFT & TASTY Dhalpuri Roti (dhal puri roti) - Step by Step Instructions

whole wheat flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is more affordable.

split peas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and canned beans are convenient.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper is milder, while jalapeño adds heat.

Fill a pot with water and place it over high heat.

Add the washed split peas, turmeric powder, and salt; stir.

Test if the split peas are ready using the spoon test; they should be powdery smooth with no uncooked grains.

Once cooked, strain the split peas and allow them to cool and air dry completely.

Use a food processor to mince garlic, pepper, and bandhania until fine.

Add about 1/2 cup of the boiled split peas to the food processor and pulse until it turns into a paste.

Repeat the process with the remaining split peas, adding 1/2 cup at a time until there are no more grains.

In a medium, heavy-bottom pot, add about 3 tablespoons of oil and the ground split peas; mix well to combine and evaporate excess liquid.

Knead the flour with about a tablespoon of oil until it is a dough that is not too sticky or firm.

Divide the dough into four pieces, then each piece into two, yielding 8 dhalpuris.

Stretch the dough into a 4-inch round, fill with about 2 tablespoons of filling, and seal it by pinching the top.

Roll the filled dough into a ball, dust with flour, and distribute the filling towards the edges.

Dust the counter and rolling pin with flour, then gently flatten the dough with fingers.

Roll out the dough from the center, turning 90 degrees several times until it forms a flat, even circle.

Place the rolled dough on a preheated tawa, cooking for about 15-20 seconds before brushing with oil and flipping.

Brush again with oil and cook for another 20 seconds, then flip and cook for another 30 seconds, pressing the edges to ensure even cooking.

Continue cooking until the dhalpuri has golden brown spots and has swollen.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens