Dhal puri roti is a traditional Trinidadian food that holds a special place in the hearts of many. This type of roti is often reserved for special occasions or enjoyed as a part of a delicious home-cooked meal. While it is not as widely consumed as other types of roti such as buss up shut, sada roti, or dosti roti, dhal puri roti carries a unique flavour and texture that is unmatched by any other.
One of the reasons why dhal puri roti is less popular than other types of roti is due to the amount of labour involved in its preparation. Making dhal puri roti is a time-consuming process that requires patience and skill. The dough is made with a combination of wheat flour, all-purpose flour, split peas, and a range of spices, and is then rolled out and filled with cooked, spiced split peas. The dough is then carefully folded and rolled out again to create a thin, delicate roti that is cooked on a tawa or griddle. Despite the effort involved, the end result is a delicious, flavourful roti that is well worth the time and effort invested.
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Course: Breads
Cuisine: East Indian
Ingredients
- 1 cup split peas
- 1/2 tsp. saffron powder
- 3 cloves garlic
- 5 cups flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. geera powder cumin
- 1 tbsp. ghee clarified butter
- 1/4 cup oil
- Water for kneading
Instructions
- Sift the flour with the baking powder and salt. Knead flour to a soft dough. Rub oil over the dough. Make dough into 6 or 8 balls (loyas) according to the size of the tawah. Leave to rest.
- Boil the split peas with saffron, salt and a clove of garlic and drain. Grind the split peas with a small hot pepper and 2 cloves of garlic.
- Add geera, salt to taste. Mix well and set aside. Open the each ball of dough and place in the centre, 2-3 tbsp. of split peas as the filling. Pull the sides over and close up. Turn over and leave to rest.
- Roll out the dough very thinly. Heat tawah on a medium heat. Grease the tawah and place the rolled out roti.
- Grease the top, cook on one side, turn over, and cook on the other side. Be sure to press the edges of the roti when the dhal puri is cooked and swells, fold and place in a bowl to cool.
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Recipe © Simply Trini Cooking. All rights reserved
Dhal Puri Roti
Ingredients
- 1 cup split peas
- 1/2 tsp. saffron powder
- 3 cloves garlic
- 5 cups flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. geera powder cumin
- 1 tbsp. ghee clarified butter
- 1/4 cup oil
- Water for kneading
Instructions
- Sift the flour with the baking powder and salt. Knead flour to a soft dough. Rub oil over the dough. Make dough into 6 or 8 balls (loyas) according to the size of the tawah. Leave to rest.
- Boil the split peas with saffron, salt and a clove of garlic and drain. Grind the split peas with a small hot pepper and 2 cloves of garlic.
- Add geera, salt to taste. Mix well and set aside. Open the each ball of dough and place in the centre, 2-3 tbsp. of split peas as the filling. Pull the sides over and close up. Turn over and leave to rest.
- Roll out the dough very thinly. Heat tawah on a medium heat. Grease the tawah and place the rolled out roti.
- Grease the top, cook on one side, turn over, and cook on the other side. Be sure to press the edges of the roti when the dhal puri is cooked and swells, fold and place in a bowl to cool.
