Dhalpuri Roti (Trinidadian Split Pea-Filled Flatbread)
In short: Soft, layered flatbread stuffed with a spiced, finely ground yellow split pea filling and cooked on a hot griddle. Used to wrap curries. It takes about 1 h 15 min in total and makes 6 servings.
- Prep
- 45 min
- Cook
- 30 min
- Resting
- 45 min
- Total
- 1 h 15 min
- Servings
- 6
- Difficulty
- Challenging
- Calories
- 420 kcal
Dhalpuri is the roti Trinidadians wrap around curry chicken, curry potato and channa. The soft dough is stuffed with ground, spiced yellow split peas (dhal) and rolled thin, then cooked on a hot griddle until speckled, with oil brushed on for flakiness. It is the star of roti shops all over the country, where it is rolled into a wrap or served on the side for tearing and dipping. Rolling the filled dough without letting the filling poke through takes practice.
Instructions
- Mix the flour, baking powder and salt. Stir in the oil, then add the warm water gradually and knead for 8 minutes until soft and smooth. Cover and rest for at least 30 minutes.
- Meanwhile, boil the split peas in the water with the garlic and turmeric for 25 to 30 minutes, until very soft but not mushy. Drain very well.
- Grind the cooked peas with the cumin and salt in a food processor to a fine, dry, crumbly meal. If it is wet, spread it in a pan and dry it over low heat for 3 minutes. Cool completely.
- Divide the dough into 6 balls. Flatten one ball in your palm into a disc about 10 cm (4 inches) across and put 3 tablespoons of filling in the center.
- Gather the edges over the filling and pinch to seal. Dust with flour, flatten gently, then roll out to a circle about 20 cm (8 inches) across and 3 mm (1/8 inch) thick, turning as you go.
- Heat a griddle or large skillet over medium-high heat until very hot. Cook the roti for 1 minute, flip and brush with oil, then flip again and brush the other side. Cook for 1 to 2 minutes more, until spotted golden brown.
- Move the roti to a clean towel and clap it between your hands to break up the layers and soften it. Keep the cooked rotis wrapped in the towel while you cook the rest.
Tips
- Dry the ground peas well. A moist filling makes the dough tear when rolling, and it should feel crumbly rather than pasty.
- Roll gently and evenly, without pressing hard in one spot, or the filling will break through. If it tears, patch the hole with a small piece of dough.
Questions and answers
What is the difference between dhalpuri and paratha?
Dhalpuri has a spiced split pea filling inside the dough, while paratha (buss up shut) is a plain, layered flatbread brushed with oil. Both are cooked on a griddle and used to scoop up curry.
Can I make dhalpuri ahead of time?
Yes. Cooked rotis keep for 2 days wrapped in a towel inside a bag, and freeze for 2 months. Reheat on a dry griddle for 30 seconds per side.
What do you eat with dhalpuri?
Curry chicken and potato, curried channa and aloo, pumpkin or baigan choka. At roti shops it is wrapped around the curry like a burrito.
How long does it take to make Dhalpuri Roti (Trinidadian Split Pea-Filled Flatbread)?
About 1 h 15 min in total: 45 min of preparation and 30 min of cooking.
How many calories are in Dhalpuri Roti (Trinidadian Split Pea-Filled Flatbread)?
About 420 kcal per serving, with 14 g of protein, 68 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 68 g |
| Fat | 10 g |
| Fiber | 8 g |
| Sugar | 2 g |
| Sodium | 560 mg |
Estimated values, calculated from the ingredients.
