🇻🇨St Vincent Dhalpuri/Rastafarian Style with Lentil and Chunks

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is more nutritious, while all-purpose flour is more affordable.

yellow split peas

🥗Healthier: green split peas

💰Cheaper: canned chickpeas

Canned chickpeas are more accessible and can be used in a pinch.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

Soak yellow split peas in water for at least 2 hours or overnight.

Drain the split peas and place them in a pot with fresh water; add bay leaves and bring to a boil.

Reduce heat and simmer until peas are tender, about 30-40 minutes; drain and set aside.

In a skillet, heat oil over medium heat; sauté onions, garlic, ginger, and green onions until fragrant.

Add cumin, coriander, black pepper, and scotch bonnet pepper; cook for another 2-3 minutes.

Mash the cooked split peas and mix with the sautéed ingredients; season with salt and set aside to cool.

In a bowl, combine whole wheat flour and salt; gradually add water to form a soft dough.

Knead the dough for about 5-7 minutes until smooth; cover and let rest for 30 minutes.

Divide the dough into equal portions; flatten each portion into a disc.

Place a spoonful of the split pea mixture in the center of each disc; fold the edges over to seal.

Roll out each filled disc gently to flatten, ensuring the filling stays inside.

Heat a tava or skillet over medium heat; cook each roti for about 2-3 minutes on each side until golden brown.

Brush with butter or oil while cooking for added flavor.

Cooking Techniques

Spice Level:

Allergens