Dhalpuri RotiSplit Pea-Stuffed Flatbread
A soft roti filled with seasoned ground split peas. The peas are cooked until tender but dry enough to grind into a loose, fragrant filling.
Prep
45m
Cook
35m
Serves
6
Regional versions
Compare how this dish changes by country.
- Mauritius
- Trinidad & Tobago
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Filling
- 200gSplit Peas (rinsed)
- 10gGarlic (finely chopped)
- 80gOnion (finely chopped)
- 5gCumin Seeds
- 4gTurmeric Powder
- 4gSalt
Dough
- 500gAll-Purpose Flour
- 8gBaking Powder
- 6gSalt
- 430mlWater
Skillet
- 40mlVegetable Oil
Filling
- 700mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Simmer the split peas in the water until tender but not mushy, then drain very well and cool.
- 02
Pulse the split peas with the onion, garlic, cumin seeds, turmeric powder, salt, and hot pepper until finely ground but not pasted.
- 03
Combine the all-purpose flour, baking powder, and salt. Add the water and knead to a soft dough, then cover and rest.
- 04
Divide the dough and filling into the same number of equal portions. Enclose one piece of filling inside each piece of dough and seal firmly.
- 05
Roll each filled piece gently into a thin round, taking care not to tear the dough.
- 06
Heat a tawa or heavy skillet over medium heat. Brush with the vegetable oil and cook each roti until lightly browned and cooked through on both sides.
- 07
Stack under a clean towel to keep soft and serve warm.
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