How to Make Dhalpuri / Dhalpourie Roti Filling - Step-by-Step

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.

Wash the yellow split peas by mixing them in your hand until the water is somewhat clear.

Add 2 tablespoons of salt and 16 cups of water to the washed split peas.

Add 2 teaspoons of turmeric to the pot.

Bring the mixture to a boil, then reduce the heat to high medium (about 5-6) and cook for 30 minutes.

Check the split peas for doneness by smushing them between your fingers; if they crumble, they are ready.

If not ready, continue cooking for another 10-15 minutes and check again.

Once cooked, strain the split peas and transfer them to a wire rack to cool.

If the split peas are wet, place them on cookie sheets lined with parchment paper and put them in a preheated oven at 300°F for 10-15 minutes to dry.

Once cooled, transfer the split peas to a bowl using the parchment paper for easy transfer.

Add 4 tablespoons of roasted cumin, 2 teaspoons of complete seasoning, 8 cloves of chopped garlic, 2 chopped scotch bonnet peppers, 4 chopped green onions, 16 curry leaves, and fresh thyme to the bowl with the split peas.

Mix the ingredients together before transferring them to a food processor.

Pulse the mixture in the food processor until it reaches a grainy consistency, adjusting as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens