Trini dhalpuri roti

Yield: 6 Rotis

INGREDIENTS

For Filling:

Split Peas - 2 cups

Water - 10 cups

Turmeric Powder (Saffron) - 2 tsp

Salt - 1 1/2 tbsp

Chadon Beni/Culantro - 12 leaves/ 1/4 cup

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

Garlic - 3 tbsp (minced)

Coconut Oil/Ghee - 3 tbsp

Roasted Geera/Cumin

Powder - 1 tbsp

For Dough:

All Purpose Flour - 4 cups

Baking Powder - 1 tbsp

Brown Sugar - 1 1/2 tsp

Salt - 2 tsp

Warm Water - 1 1/2 cups

Melted Ghee - 1 tsp + 1/2 cup

METHOD

1. For the filling, add water to a pot and bring to a boil over medium heat

2. Add split peas, turmeric and salt

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

4. Drain and allow peas to cool and dry completely

5. Once cool and dry, add 1/2 to food processor

6. Add chadon beni, pepper and garlic and process into a fine powder. Be sure not to allow it to turn into a paste

7. Remove from processor and add remaining split peas, processing into a fine powder

8. Remove from processor and add to remaining filling

9. Add geera powder to filling and taste for salt. Add If needed

10. Set aside

11. Heat a pot over high heat

12. Add coconut oil/ghee

13. Once oil is hot, add filling and cook for 5 minutes, stirring constantly to ensure all excess moisture is removed

14. Remove from heat and allow to cool

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

16. Mix together and make a hole in the middle

17. Add water and knead for 3 to 5 minutes

18. Once dough is formed, place in a bowl, rub 1 tsp of ghee all over it, cover and allow to rest for 30 minutes

19. Divide dough into 6 equal pieces (weigh them if necessary)

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

21. Fill each one with 1/4 cup or more of filling. Do not overfill!

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

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

24. On a lightly floured surface, using your rolling pin, roll each roti out to 1/8 inch thick, ensuring to turn your roti 90 degrees counter-clockwise after each roll

25. If this is your first attempt, you may want to roll it out to 1/4 inch thick as it may burst, causing the filling to spill out

26. Heat your tawa over medium heat

27. Once heated, brush with ghee

28. Remove excess flour from your roti by gently tossing it from hand to hand several times. 29. Immediately place on tawa and spread your roti into a circle

30. Brush with ghee and flip after 30 seconds

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

32. Flip several times, ensuring the ends are cooked

33. Once cooked, fold roti as illustrated in the video, remove from tawa and place into an insulated container and allow to sit for 5 to 10 minutes.

By Foodie Nation

Check out the video below