Dhalpuri Roti is a traditional Carribean dish that consists of a thin, tortilla-like bread that is been stuffed with a savory filling, rolled out flat, and then cooked on a hot stone. This particular recipe fills the delicately thin dough with a hearty mix of yellow split peas that have been mixed with a bold blend of spices. The resulting roti are highly addictive and go perfectly with a curry, a soup, or they can be enjoyed on their own.

Dhalpuri Roti: Trini Split Pea Stuffed Flatbread [Vegan]

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Serves

21

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Ingredients

For the Dough:

  • 8 cups all-purpose flour
  • 5 tablespoons baking powder
  • 6 cups water
  • 2 cups vegetable oil
  • 1 cup extra flour for dusting

For the Filling:

  • 2 cups yellow split peas
  • 8 cups water
  • 1 tablespoon salt
  • 1 teaspoon cumin
  • 4 leaves shadow beni (culantro)
  • 4 cloves garlic
  • 1 habanero pepper
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Preparation

For the Filling:

  1. Bring 8 cups of water to a boil in a large pot on the stove top. Once the water has started boiling add the split peas. The peas will take about 15 minutes, but you need to keep your eyes on them. The only way you will know when they are done is to remove a few of the peas and try squishing one between your fingers. It should come away with a sandy texture. If you let them over cook, they will not spread evenly throughout the dough. If they are undercooked, they will not grind very well.
  2. After the peas are done, drain the water from them and set them aside to cool.
  3. Toss the peas in a blender or food processor once they are cool. If you are using the food processor, only add a cup of the cooked split peas to it at a time. If you add too much then it will not grind all the peas. Once you have ground all the split peas, they should feel like barely moist sand
  4. Process the shaow beni, pepper, and garlic and add this to the ground split peas. Add the salt and geera as well. Mix everything well with your fingers if you can. Make sure to break up any clumps of seasoning. Set this aside.

To Make the Rest:

  1. Now we are going to mix the dough together. Add all the dry ingredients together, adding a cup of water at a time, mix everything together with your hands. Try to squeeze the wet dough through your fingers so that it mixes in well. The dough should have a soft, sticky consistency.
  2. Once the dough is mixed, set it aside to rest for 5-10 minutes.
  3. Break your dough into little pieces about the size of tennis balls.
  4. After breaking them apart, roll them into smooth balls. You will need to dust the surface with flour so that the dough does not stick.
  5. Once you have rolled out all the dough into small balls, you are going to fill each one now with the ground split pea mixture.
  6. Take one ball at a time and flatten it with the palm of your hands. Using a tablespoon, put some of the filling into the center of the flattened disk. Do not over fill it.
  7. Start pinching the edges together to close the dough around the filling.
  8. Repeat this for all of the dough.
  9. Heat the tawa (cooking stone) on the stove to a medium to low heat; not high, or else the roti will burn without cooking fully.
  10. Pour a cup of vegetable oil into a bowl and place it next to the stove where you will be cooking. You will also need a basting brush to baste the oil over the roti.
  11. Using a rolling pin start rolling out your balls, one at a time into, circles. The dough needs to be thin but try your best not to tear it, otherwise, your filling will spill out.
  12. Place the rolled out dough on the tawa.
  13. Once you start to see small bubbles on the top of it, flip it using the flat end of a pot spoon or your dabla.
  14. Baste the cooked side with a little oil. Be sure to get all the edges. Flip it over and do the same for the other side. Once both sides have been coated with oil, press down on the edges of the dough with the spoon, until it starts to swell and rise.
  15. Once the roti has risen, you know it is done. Remove it from the tawa and cover it with a dish towel.
  16. Repeat this until all of your roti are cooked.
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