Dhalpuri Roti & Curried Chicken 🇹🇹 Come & cook with me this amazing Dhal Roti

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.

Wash 2 cups of yellow split peas.

Add the split peas to a pot of boiling water along with some turmeric powder and a tip of salt.

Cook for about 20 to 30 minutes until the peas are tender but not mushy.

Drain the split peas and reserve 1 cup of the hot water.

Run the split peas under cold water and allow them to dry on a paper towel.

In a bowl, combine 4 cups of sifted flour, 1 teaspoon of salt, 1 teaspoon of sugar, and 2 teaspoons of baking powder.

Knead the dough using the reserved cup of split peas water until soft (about 3 to 4 minutes).

Drizzle a bit of oil onto the dough to retain moisture, cover with a damp cloth, and let it rest for about 20 minutes.

Prepare the filling by adding Shadow Benny, garlic, and Trinidad scorpion pepper to a food processor along with the split peas; grind until soft and powdery.

Add the ground mixture to a pot over low heat with roasted jira and a tip of salt; cook for 1-2 minutes to reduce moisture (optional).

Divide the dough into 6 equal balls, making them round and smooth.

Stuff each dough ball with a generous amount of the split pea filling, seal the edges, and dust with flour.

Roll each filled dough ball until thin, focusing on the edges.

Preheat a tava, brush with butter, and place the rolled dough onto it, brushing with oil or melted butter.

Cook until air pockets develop and flip; this takes less than a minute.

Once cooked, fold the roti and place it in a container to keep warm and soft.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens