Dhalpuri Roti (no music version) | VEGAN

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.

Wash the split peas until the water runs clear.

Fill a pot with water and place it over high heat; add the washed split peas, turmeric powder, and salt; stir and boil for 15 minutes until cooked but still firm.

Strain the split peas and allow them to cool and air dry.

Use a food processor to puree the garlic, hot pepper, and cooked split peas until smooth; add oil as needed to manage the texture.

In a medium heavy-bottomed pot, heat about 3 tablespoons of oil and add the ground split pea mixture; mix well to combine and allow excess liquid to evaporate.

Mix flour, baking powder, salt, and sugar in a bowl; gradually add water to form a dough that is not too sticky or firm.

Knead the dough briefly and let it rest for 10-15 minutes.

Divide the dough into equal portions and form each into a ball.

Flatten each ball into a round disc, fill with about 2 tablespoons of the split pea filling, and seal the edges.

Roll out each filled disc gently to ensure even thickness.

Heat a tava over medium heat; dust the surface with flour and cook each roti for about 15-20 seconds on one side, brush with oil, flip, and cook for another 20 seconds; repeat until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens