How to make roti | trinidad and guyanese style | caribbean dhal puri roti recipe

yellow split peas

🥗Healthier: red lentils

💰Cheaper: green split peas

Red lentils cook faster and are often cheaper.

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour offers a nutty flavor and is more nutritious.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat while bell peppers offer sweetness.

Cook yellow split peas with turmeric, cumin, green seasoning, scotch bonnet, garlic, water, and salt until tender.

Strain the cooked dal and mix with cold water to cool it down.

Blend the cooled dal until it forms a fine paste and set aside.

In a mixing bowl, combine whole wheat flour, salt, baking powder, sugar, and a little oil.

Add water to the flour mixture and knead until a soft dough forms, then let it rest for 30 minutes.

Divide the dough into five equal parts and shape them into balls.

Flatten each ball slightly and dust with flour to prevent sticking.

Press each flattened dough into a cup shape and fill with the dal mixture, sealing tightly.

Shape the filled dough back into balls and set aside on a baking tray, rubbing with oil to keep moist.

Roll out each ball to about half a centimeter thick on a floured surface.

Preheat a tava (griddle) and place the rolled out roti on it, brushing with oil as it cooks.

Turn the roti and brush the other side with oil, rotating until it becomes translucent and cooked through.

Remove the cooked roti and place on a plate covered with a tea towel to steam and soften.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens