How to make Dhalpuri roti from Trinidad and Tobago.

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.

Boil 4-5 cups of water in a pot.

Wash 2 cups of yellow split peas and add them to the boiling water.

Cook the split peas for about 20 minutes, skimming off any froth.

Drain the split peas and let them cool in a colander for 20-25 minutes.

In a mixing bowl, combine 3 cups of all-purpose flour, 2 tablespoons of baking powder, and a pinch of salt.

Add 1 and 3/4 cups of water gradually to the flour mixture to form a soft dough.

Add a pinch of instant yeast to the dough mixture for softness.

Knead the dough into a ball, cover it with a tea towel or plastic wrap, and let it rest for 20-30 minutes.

In a food processor, combine the cooled split peas, 1 teaspoon of roasted jera (cumin), 2 cloves of garlic, and a pinch of salt.

Pulse the mixture until it reaches a smooth, crumb-like texture; may need to be done in batches.

Divide the rested dough into 6 smaller dough balls.

Flatten each dough ball and stuff it with 4 tablespoons of the split pea mixture.

Seal the stuffed dough by pushing down the center and bringing the edges together to form a ball.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens