Dhalpuri Roti / Chapati Recipe

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 the yellow split peas for about 5 to 6 hours or overnight.

After soaking, boil the split peas until they are creamy and grainy.

Blend the boiled split peas until smooth; if needed, push the mixture back onto the blades with a spoon.

Add roasted cumin to the blended split peas mixture.

Prepare the dough by placing cake flour into a basin and adding salt.

Gradually mix in hot water to the flour until a dough forms, kneading with hands to make a ball.

If the dough is sticky, add more flour to make it workable.

Roll the dough into a ball and make a small hole in the center.

Fill the hole with the split pea mixture and seal the dough around it, forming a round ball.

Roll the filled dough gently to flatten it, ensuring the filling stays inside.

Heat a tava until hot; cook each roti until golden brown on both sides, about 2-3 minutes each side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens