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Dhalpuri roti
Soft, thin Trinidadian roti filled with a fine layer of ground split peas, geera and garlic, cooked on a tawa
Dhalpuri is the pride of Trinidad's Indo-Caribbean kitchens and roti shops, from Chaguanas to San Fernando: a large, soft, thin roti with a hidden layer of finely ground, seasoned yellow split peas. It's wrapped around curry channa and aloo, curry pumpkin or curry mango to make a 'roti', or torn and eaten alongside. It came with Indian indentured workers in the 1800s and became something distinctly Trini: thinner and softer than an Indian dal paratha, cooked on a flat iron 'tawa'. Chef's tip: the split peas must be boiled only until just tender, drained, then dried and ground into a fine, dry powder. Any dampness and the roti will burst when you roll it out.
- Total time
- 90 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the dough
For the dhal filling
For cooking
Method
0/8 doneStep 1: Drain the soaked 7 oz yellow split peas and put them in a pan with ½ tsp ground turmeric and enough water to cover by 5 cm. Boil for 12–15 minutes, skimming off the foam, until the peas are just tender: they should crush between your fingers but still hold their shape. Overcooked dhal turns to paste and won't grind dry.
15 minStep 2: Drain well in a sieve, then spread on a tray and leave for 15–20 minutes to steam dry and cool completely.
20 minStep 3: Meanwhile, make the dough: mix 1 ⅛ lb plain flour, 2 tsp baking powder, 1 tsp sugar and ½ tsp salt. Add 1 ½ cups lukewarm water gradually and knead to a soft, smooth dough that doesn't stick, about 5 minutes. Cover and rest for 30 minutes.
5 minStep 4: Grind the cooled peas with 4 cloves garlic, 1 ½ tsp ground roasted geera (cumin), ½ scotch bonnet pepper and ¾ tsp salt in a food processor (or a mincer) until very fine and dry, like coarse sand. It should be powdery and fall apart, not clump. Work in batches if needed. Trinidad's hot peppers (scotch bonnet or the local 'congo pepper') are very hot: seeded and finely chopped gives a steady burn, a whole pepper dropped in and lifted out gives fruity flavour with only gentle heat.
Step 5: Divide the dough into 8 balls. Flatten one into a 10 cm disc, cupping it in your hand to make a bowl. Spoon in about 3 tbsp of dhal, pack it down, then gather the edges up over the filling and pinch firmly to seal. Set seam-side down on a floured tray. Repeat, and rest the filled balls for 10 minutes.
15 minStep 6: Heat a tawa or large flat cast-iron pan over a medium heat for a few minutes. Dust a ball and the work surface well with flour. Roll the ball out gently from the centre outwards, turning often, to a round about 25 cm across and as thin as you can without breaking it. If dhal pokes through, pinch flour over the hole and carry on gently.
Step 7: Lay the roti on the hot tawa. After about 30 seconds, when small bubbles appear, flip it and brush the top with a little 6 tbsp vegetable oil. Flip again and brush the other side. Cook for about 1 minute more, turning, until it puffs in places and has light brown spots on both sides. Don't overcook or it goes stiff.
3 minStep 8: Wrap each cooked roti straight away in a clean tea towel, stacking them as you go; the steam keeps them soft. Repeat with the rest.
20 min
Nutrition per serving
- Calories
- 370 kcal
- Protein
- 13 g
- Carbs
- 64 g
- Fat
- 8 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dhalpuri roti take?
- About 90 minutes in total: 50 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
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