Dalpuri Roti
Get ready to tantalize your taste buds with Dalpuri Roti, a deliciously stuffed flatbread hailing from Trinidad and Tobago! This mouthwatering dish features a savory filling of split peas, seasoned to perfection, all wrapped up in soft and fluffy roti. Perfect for pairing with your favorite curry, this vibrant treat is a must-try for anyone craving authentic Caribbean flavors!
Prep
30
min
Cook
15
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥬Fresh Produce(3)
- some garlic
- 1 cup boiling water (240 ml)
- 1/4 cup lukewarm water (60 ml)
🫙Pantry Staples(4)
- some sifted all-purpose flour
- baking powder or yeastoptional
- sugar
- 1 lb yellow split peas (454 g)
🧂Spices & Seasonings(3)
- some roasted ground jira or cumin
- salt
- 1 tsp turmeric powder (5 ml)
📦Other(3)
- some curry leavesoptional
- some type of fat (ghee, oil, or butter)
- hot peppers and/or pimento peppersoptional
👨🍳 Instructions
- 1
Pick and wash the split peas, then boil them in a pot of water with 1 teaspoon of turmeric powder.
- 2
Once the peas are tender, strain and rinse with cold water, then let them cool.
- 3
Mix the sifted flour with salt, sugar, baking powder (or yeast), and fat, then add the boiling water and knead into a soft dough.
- 4
Let the dough sit covered for 10 to 15 minutes.
- 5
Prepare the Dal filling by blending the cooled split peas with garlic, hot peppers, curry leaves, and cumin until smooth.
- 6
Divide the dough into smaller balls, fill each with the Dal mixture, and seal them.
- 7
Roll out each filled dough ball into a thin Roti.
- 8
Cook the Roti on a hot griddle, flipping and oiling as needed until cooked through.
💡 Pro Tips
- ✓Boil split peas until they reach 85-90% doneness, then strain immediately - overcooked peas create a watery filling that will leak through the dough during rolling.technique85-90% doneness
- ✓Add boiling water to flour at 212°F because the heat gelatinizes starches, creating a more pliable dough that won't crack when stretched around the dal filling.ingredient212°F
- ✓Rest the dough for exactly 10-15 minutes to allow gluten strands to relax, reducing elasticity by 30-40% for easier rolling without tearing.timing10-15 minutes
- ✓Blend the dal filling to a smooth paste with minimal liquid - excess moisture creates steam pockets that cause the roti to puff unevenly and potentially burst.technique
- ✓Cook on a griddle preheated to 375-400°F so the exterior sets quickly, creating a barrier that prevents the dal filling from leaking out during cooking.equipment375-400°F
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