Dhalpuri Roti

Ingredients

• For the roti dough: For the roti dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (200g) ground split peas 1 cup (200g) ground split peas
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Water, as needed Water, as needed
• For the lentil filling: For the lentil filling:
• 1 cup (200g) yellow split peas, soaked overnight 1 cup (200g) yellow split peas, soaked overnight
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon curry powder 1 teaspoon curry powder
• Salt, to taste Salt, to taste
• Vegetable oil, for cooking Vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 65g, 3g
• Protein: 15g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the all-purpose flour, ground split peas, turmeric powder, and salt for the roti dough. Mix well.
2. 2.
   Gradually add water to the flour mixture and knead until a soft and pliable dough is formed. Cover the dough and let it rest for 30 minutes.
3. 3.
   Drain the soaked yellow split peas and rinse them thoroughly. In a blender or food processor, blend the split peas until they form a coarse paste.
4. 4.
   In a pan, heat some vegetable oil and sauté the chopped onion and minced garlic until they turn golden brown.
5. 5.
   Add the blended split peas, cumin powder, turmeric powder, curry powder, and salt to the pan. Cook the mixture over medium heat until the lentils are fully cooked and the flavors are well combined. Remove from heat and let it cool.
6. 6.
   Divide the roti dough into small balls. Take one ball and roll it out into a circle on a floured surface.
7. 7.
   Place a spoonful of the lentil filling onto the center of the rolled-out dough circle. Fold the edges of the dough over the filling, sealing it completely.
8. 8.
   Roll out the filled dough again into a larger circle, taking care not to let the filling spill out.
9. 9.
   Heat a griddle or a large flat pan over medium heat. Cook the rolled-out roti on the griddle, flipping it once, until both sides are golden brown and slightly puffed up.
10. 10.
    Repeat the process with the remaining dough and filling.
11. 11.
    Serve the Dhalpuri Roti hot with your choice of curries, chutneys, and pickles.

Treat your ingredients with care...

• Ground split peas — Ensure that the split peas are ground to a coarse texture, as this adds a unique texture to the roti dough.
• Turmeric powder — Turmeric not only adds a vibrant yellow color to the roti dough but also offers its health benefits and a subtle earthy flavor.
• Curry powder — Use a good-quality curry powder to enhance the flavor of the lentil filling.

Tips & Tricks

• If the roti dough is too sticky, add a little more all-purpose flour while kneading.
• Rolling out the roti dough thinly ensures that it cooks evenly and becomes flaky.
• Serve the Dhalpuri Roti with a side of mango chutney for a burst of tangy sweetness.
• For a spicier version, add finely chopped scotch bonnet peppers to the lentil filling.
• Leftover Dhalpuri Roti can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Dhalpuri Roti hot, either as a standalone meal or accompanied by your favorite curries, such as chicken curry or channa masala. Garnish with fresh cilantro for added freshness.

Presentation advice

To present the Dhalpuri Roti beautifully, fold it into a triangle shape and place it on a plate. You can also wrap it in a clean cloth or banana leaf for an authentic touch.