How to Make Dhalpuri Roti

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.

Cover dry split peas with water and soak for around 24 hours until soft.

Drain the split peas and place them in a pot; add a pinch of chili, bay leaf, turmeric, cumin, whole onion, and a good pinch of salt.

Add plenty of water and bring to a boil; cook for around 30 minutes until soft, discarding the onion and bay leaf after cooking.

Transfer the drained peas to a bowl; add fresh garlic, coriander, and additional salt and pepper; blend until smooth.

In a large bowl, mix water, salt, baking powder, and oil until salt is dissolved; then add strong white bread flour and mix until a dough forms.

Knead the dough for about 6 minutes until smooth; divide into 6 equal pieces and pre-shape into round balls.

Cover the dough balls and let them rest in the fridge for 30 minutes to relax.

Flatten each dough ball, stretch it out to palm size, and fill with about 2 tablespoons of the split pea mixture; seal the edges tightly.

Chill the filled rotis in the fridge for at least 30 more minutes to prevent tearing when rolling.

Roll out each filled roti gently, dusting with flour, until thin and delicate; stack them with flour in between to prevent sticking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens