Dhalpuri roti is an Indian Inspired flatbread from Trinidad and Tobago. This flatbread is stuffed with seasoned ground split peas. Dhal Puri can be eaten as such or with a chutney. Though this is called a puri, it’s pan cooked paratha.
I came across roti when I was reading on Trinidad for regular BM and immediately thought this will fit my D so perfectly! Which meant I didn’t even bother checking for anything else.
This Dhal Puri is mostly served with meat side dish, while you can serve with just about any curry or even plain flatbread as such.
While the Dhalpuri Roti is mostly made with ground split peas, I came across recipes that called for Chickpea as well. And that’s what I did, I used the lentils I used for my Masoor Dal Kebab and went ahead making this.
As I was cooking so many dishes in one go, I had to pair and make the most common ingredients together. I love working out plan and writing it in my spreadsheet, so I had a list that said which all I had to cook together so that I don’t waste the ingredients.
In A to Z International Flatbreads
Step by Step Pictures for making Dhal Puri
Dhal Puri | How to make Dhalpuri Roti
For the filling:
1 cup Chana Dal / Yellow Split peas, soaked overnight
Salt to taste
1 tsp Ginger Garlic paste
A Pinch Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 tsp Cooking Oil
For the Dough:
2 cups All Purpose Flour
1 tsp Baking Powder
1 tsp Sugar
1/2 tsp Salt
1 tbsp Cooking Oil
Cooking Oil for cooking
1 1/4 cups Water or as required
How to make the Dhal Puri
Wash and soak the dal overnight. Pressure cook with enough water until soft.
When the pressure falls, mash it well. Keep it aside.
Heat a nonstick pan with oil, dry roast the mashed dal with all the ingredients and spice powders till it comes together.
For the Dough:
In a wide bowl, take flour, baking powder, sugar and salt and mix thoroughly. Drizzle in oil and incorporate into mixture.
Add water slowly to knead to a soft dough. Keep it covered for 30 mins.
Making the Dhal Puri
Pinch out the dough into equal balls.
Divide the dal into equal balls.
When ready to make, flatten the dough with flour and place the filling in the centre, cover on all sides, proceed to roll out evenly.
Heat a tawa with oil, cook the dhal puri on both sides till done.
Serve with any side dish of your choice.