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

Method:
* 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.

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