Dhalpuri Roti | Taste of Trini

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.

Boil 2 lb of yellow split peas on high heat.

Add turmeric and a little bit of salt to the boiling peas.

Let the peas boil until they are still hard, then strain them to get really dry.

Knead the dough using about 5 cups of whole wheat flour, adding salt and baking powder.

Add water to the flour mixture to form a soft dough; if it's too sticky, add more dry flour.

Let the dough sit for about 15 minutes, covered with a towel or moist paper towel.

Knead the dough again and let it sit for another 30 minutes.

Grind the boiled split peas in a mill, adding garlic and pepper while grinding.

Toast the ground split peas in a dry pot on high heat for a few minutes until light and fluffy; add salt and roasted cumin powder.

Let the filling cool before filling the dough balls.

Make dough balls and fill them with the split pea filling, sealing them properly.

Roll out the filled dough balls as thin as possible, ensuring they don't burst by using enough dry flour.

Heat a tava and add oil (vegetable, canola, or coconut) to cook the rolled-out dough.

Cook the roti until golden brown, adding more oil on top and letting it get crispy if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens