Dhalpourie Roti Recipe by Chef Shaun 🇹🇹

Yield - 6 to 8 Rotis

Ingredients for Filling:

Water - 5 to 6 cups

Split Peas - 8 oz

Turmeric Powder - 2 tsp

Salt - 1 ½ tbsp

Chadon Beni/Culantro - 12 leaves/ ¼ cup

Scotch Bonnet Pepper - 1 tbsp (seeds & core removed) or to taste.

Garlic - 3 tbsp (minced)

Roasted Geera - 1 tbsp

Ingredients for Dough:

All Purpose Flour - 4 cups (sifted)

Baking Powder - 1 tbsp

Brown Sugar - 1 ½ tsp

Salt - 2 tsp

Warm Water - 1 ½ cups

Melted Ghee - 1 tsp + ½ cup

Method:

1. Add water to a pot and bring to a boil over medium heat.

2. Add split peas, turmeric & salt.

3. Partly cover the pot and allow to cook until tender - 30 minutes.

4. For the dough, add flour, baking powder, brown sugar, and salt to a bowl.

5. Mix before making a hole in the middle.

6. Add water and knead for 3 to 5 minutes.

7. Once dough is formed, place in a bowl, rub tsp of ghee all over it, cover with clingwrap or a damp cloth and allow to rest for 30 minutes.

8. Once you peas is cooked, drain off excess liquid and transfer to a bowl.

9. Add Chadon Beni, pepper, garlic & roasted geera.

10. Using your mill or food processor, grind your dhal to a smooth consistency.

11. Set aside.

12. Divide dough into 6 equal pieces.

13. Cover with a damp cloth and allow to rest for 10 minutes.

14. Using your hand, press each one out into a 4” disc, ensuring not to press out the middle of the dough.

15. Fill each one with 1/4 cup or more of filling.

16. Seal each one by bringing the ends and pinching them together as illustrated in the video. I suggest you watch this part a couple times before attempting.

17. Once sealed, dust with flour, place on a floured surface, cover with a damp cloth and allow to rest for 30 minutes.

18. On a lightly floured surface, using your rolling pin, roll each loya out to a 12” disc.

19. Heat your tawa over high heat.

20. Once heated, brush with ghee.

21. Remove excess flour from your roti by gently tossing it from hand to hand a couple times.

22. Immediately place on tawa and spread your roti out to a circle.

23. Brush with ghee and flip after 30 seconds.

24. Once flipped, apply ghee to any dry spots and allow to cook for 30 seconds.

25. Flip a couple more times, ensuring the ends are cooked.

26. Once cooked, fold roti as illustrated in the video, remove from tawa and place in an insulated counter and allow to sit for 5 to 10 minutes before enjoying!

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