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Monday, March 26, 2018

Dhalpuri / Dhalpuri Roti ~ Caribbean Split Pea Stuffed Flatbread

Dhalpuri roti is a flatbread with a split yellow stuffing, popular in some of the Caribbean nations like Trinidad & Tobago, Guyana, Suriname and Jamaica. Originally the concept of 'roti', the unleavened wheat flatbread was brought to these islands by the indentured laborers from the Indian subcontinent. These islanders came up with the twist of dhalpuris which also can be used as wraps for spicy curries. Indians are not new to the lentil stuffed savory and sweet flatbreads but these Caribbean counterparts differ in the preparation. They are basically made with all purpose flour and are leavened. I tried both leavened and unleavened versions and I liked the latter better though dhalpurie lovers may not be in agreement with me. Also these rotis are bigger in size and are made thinner than the regular parathas from India. These rotis are not very spicy and are served with meat or vegetable based curries. We enjoyed these rotis with ghugni.

Ingredients: (yield 4 rotis)
1 cup all purpose flour + extra for dusting
1/4 tsp. baking powder
1/8 tsp. salt
1/2 tsp. oil
1/2 cup split yellow peas
1/8 tsp. turmeric powder
1 clove garlic
1/2 tsp. cumin powder
Salt to taste
1 red pepper / Red chillie powder to taste *
Oil to make rotis
* Some versions use curry powder

* Combine flour, baking powder and salt in a mixing bowl. Add water in slow increments and prepare a soft, pliable dough. (I added a little over 1/4 cup water.) Add oil next and knead the dough for a minute, cover the bowl and leave it aside for at least 30 minutes.
* Cook split peas, turmeric and garlic adding water either in a sauce pan on stove-top or in a microwave. Cook until the split peas are cooked enough but still holds the shape. The split peas can be pressure cooked as well though care need to be taken to not cook the lentils mushy. Pass the mixture through a colander and drain. The drained water don't need to be thrown away and it can be used to cook soups, sambhar or other stuff.
* Add the lentil mixture, cumin powder, salt and chili powder to a food processor and pulse a few times just enough to grind the mixture. Transfer the mixture to a bowl and keep aside.

* Divide the dough into 4 portions and roll them into balls. Work with one ball at a time and keep the rest covered. Pat or roll a ball into a disc of about 2 inch diameter. Place 2 to 3 tbsp. ground lentil mixture at the center and bring the edges together and twist. Roll it into a ball again with fingers. (This is the easiest way to do it. Usually they pat the dough ball into roughly a cup shaped one, place it in the left hand, fill it with stuffing and seal it with right hand. There are plenty of videos online to show the process of stuffing if it is confusing.)
* Pat the stuffed ball into a disc and dust it with flour. Roll it into a thin circle (I rolled them into about 6-7 inch diameter circles but they are rolled bigger).
* Heat a griddle and toast the rotis, flipping in between and applying oil on both sides. Cook until brown spots appear on both sides.
* Repeat the stuffing, rolling and toasting the rotis with the remaining dough balls.


This goes to Blogging marathon #86, under the theme 'Stuffed flatbreads'. Check out the page to read what other marathoners are cooking.



vaishali sabnani said...

We also make similar parathas , just that we use wheat flour . They are very very similar to the daal parathas and have been on my mind ever since .

Harini R said...

These stuffed rotis bring to my mind Spicy bobbatus. Love the split pea filling.

Manjula Bharath said...

I loved making this dhal poori thoroughly, seems like you have landed on the same :). wonderfully made !! I tried making them both ways too we loved both the leavened and unleavened version. thats an amazing combination with ghugni.

Usha Rao said...

This sounds more like savory puran poli. A wrap would make it a great filling meal or a snack when on the go.

Pavani N said...

It is always fascinating to see similarities in dishes between different cuisines. These dal stuffed Caribbean roti looks amazing. Great find for the theme.

Rafeeda AR said...

It is interesting to see how the Caribeans have variety of food so similar to India due to the mass influx during historic times... The flatbread looks delicious...

Srivalli said...

Those stuffed flatbreads look so fantastic Suma..wonderful choice!..and I am grinning ear to ear seeing all these recipes..:)

Sapana Behl said...

I loved this flatbread when I saw it on Manjula's space. It looks healthy and tasty too.

Sharmila- The Happie Friends Potpourri corner said...

Perfectly cooked.. So neat and yummy.

Renu Agrawal Dongre said...

Healthy way of incorprating dals in our diet specially for fussy kids....you have made the dhalpuris very nicely

Priya Suresh said...

Sounds almost like our kharapoli, incredible to see some of our dishes get a new avatar in an another coutnry. Delicious dhalpuri.

sushma said...

Dhal puri looks so good. Nicely done

Jyoti Babel said...

Very nicely done. Love your pictures here.

Gayathri Kumar said...

They look so similar to parathas but still different. With gughni, they look like an amazing treat.

Rujuta said...

nice dish.. healthy and looking great...
best wishes

Chef Mireille said...

this is one of themost common roti in the Caribbean so have been eating them my whole life - you made them perfectly