Dhalpuri / Dhalpourie / Dhalpuri roti is an Indian Inspired flatbread from Trinidad and Tobago. It is a Caribbean Dhal Puri, a flatbread stuffed with seasoned ground split peas.
A Vegan flatbread from Trinidad with Split Pea Stuffing. This Dhal Puri can be eaten as such or with chutney. Though this is called a puri, it’s pan-cooked paratha.
Dhal Puri is my choice for D in the A to Z International Flatbreads and this was our dinner on a Saturday while the D for Street Food was for Kids
I came across roti when I was reading on Trinidad for regular BM and immediately thought this will fit my D so perfectly!
This Dhal Puri is mostly served with a 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 a 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.
Jump to:
- Ingredients used to make Dhal Puri
- How to make the Dhalpuri Roti: Step By Step
- Additions and Subtitutions
- Variations you can make to this Recipe
- Equipment you will need to make Dhalpuri Roti
- Storage & Reheating
- Expert Tips
- Other stuffed Lethil Flatbread Recipes You'll Love!
- What to Eat with Dhalpuri Roti?
- Recipe
Ingredients used to make Dhal Puri
Chana Dal or Split Chickpea is the main ingredient for the stuffing in this flatbread. The cooked dal is spiced with red chili powder, cumin powder for taste enhancement.
The outer layer is made with All Purpose flour.
How to make the Dhalpuri Roti: Step By Step
For Filling:
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 the 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 center, 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.
Additions and Subtitutions
This flatbread is Vegan and is suitable for all ages. If you are not vegan, you can easily use butter or ghee to cook this puri.
Typically they use Split Chickpea, however, there are recipes that use Moong Dal as well.
Variations you can make to this Recipe
We use Red Chili Powder to spice this flatbread. However, for a difference in taste, you can always use green chili paste as well.
If you don't have either, you can always use ground red chili paste during the cooking as well. However, remember these will not be part of the actual dhalpuri.
Equipment you will need to make Dhalpuri Roti
You can knead the dough manually or use a food processor when making it in huge quantities.
We need a Tawa to cook the puri. And a rolling pin with a board to roll out the puri.
Storage & Reheating
The cooked flatbread can be stored in fridge for two days. Once you thaw for an hour or so, you can either cook over hot tawa by drilling few drops of oil, cook on low flame on both sides.
Else you an microwave for a minute. Serve it right away.
The cooked rotis or puris freeze very well. So wrap in a ziplock cover and freeze each by wrap in a parchment paper.
Thaw and reheat before serving.
You can store the stuffing and outer dough as well for a couple of days.
Expert Tips
The dough for the Dhalpuri Roti has to be very soft and well kneaded. Make sure you knead the dough little stiff so that the stuffing doesn't steep out.
For the stuffing, the dal has be well cooked. When you press the dal, it should crumble away. However, make sure the water is completely drained so that the stuffing doesn't become soggy.
Other stuffed Lethil Flatbread Recipes You'll Love!
- Bikaneri Paratha from Rajasthan
- Bihari Chana Dal Puri from Bihar
- Radhaballabhi from West Bengal
- Sattu ka Paratha from Bihar
What to Eat with Dhalpuri Roti?
If you are serving it for Breakfast, you can simply serve it with a spicy pickle and curds.
If serving for lunch or dinner, you can pair it with any curry on the sides. For an entire collection of side dishes for Roti/Poori, you can read through the index on Spice your Life site as well.
Recipe
Dhal Puri | How to make Dhalpuri Roti
Ingredients
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
Instructions
For Filling:
- 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.
Nutrition
Sharmila - The Happie Friends Potpourri Corner says
Looks more like a spicy version of our obattu.. Lovely share valli. Such a protein rich flatbread!!
Sandhiya says
When i read the word puri , i thought it must be deep fried. But it's quite interesting to know that it's tava cooked . Such a healthy flatbread. Btw, you had excelsheet for cooking plan, Wow, i must learn a lot from you.
Harini says
It is such a coincidence, my friend was telling me about this savory bobbattu which they make at home and I noted down the recipe so I could use it for september 🙂 Except for the spices I think the recipe is similar. Talk about the similarities from different cuisines. Very nice.
Pavani says
This sounds a savory version of our bobbatlu. Love that Chana dal filling. These flatbread must have been so filling and delicious.
vaishalisabnani says
This Dhalpuri has been in my to do list since a long time ! I had shortlisted and saw a couple of videos on this . Very interesting and very delicious too . I like the idea of crushing the lentils for filling . Super one Valli - now I have no reason to delay making this bread .
manjulabharathkumar2016 says
wow your dhal puri looks perfect valli , nice and thin .. Looks so delicious and I love to have these with channa aloo . This does sound like savory version of poli 🙂 and with those kabab it must have tasted so delicious yummm !! these look perfect !!
Priya Suresh says
Am sure this dhal puri will definitely please my tastebuds, like our Krishna sweets kharapoli. Tempting me to the core. Will make some this weekend just to enjoy with some coffee or masala chai.
Padmajha PJ says
Like Harini mentioned, this sounds like the savory version of our Poli! Such a nice find Srivalli!!!!
srividhya says
I second Harini... Its like our savory poli. 🙂 Perfect poli recipe for savory lovers. Great share Valli.
Gayathri Kumar says
I need to learn the planning from you. As for the breads, it will be quite tough for me to do the next marathon as I too have selected most of the recipes you are doing. Now I am altering the list as I see the recipes here. Dhalpuri sounds so much like our type of dish and it looks so yum..
Sandhya Ramakrishnan says
Yay, the savory version of the puran poli. I am all set for my next Mega BM with your series of flatbreads Valli. I have been bookmarking so many now. Looks so delicious.
cookingwithsapana says
I am getting a lot of interesting ideas for the Sep Bm. This dhal puri looks like a perfect combo of carb and proteins in one dish.
Priya Srinivasan says
Oh that is one filling bread! I can see from the comments many marking for sept BM! Love that simple and spiced Chana dal filling, they must taste yumm as such!!
mayurisjikoni says
This looks like a savory puran puri. I've got this recipe bookmarked when I did my research for Caribbean Cuisine. Its amazing how far the Indian influence of certain dishes has reached. Would love to have dhalpuri with some masala tea 🙂
Suma Gandlur says
These are really delicious and filling. We loved it when I made them for last month's marathon.
kalyani says
I remember this on Suma's blog last month. This is a take on our sweet puranpoli / Boli isnt it ?
Simply Tadka says
wow.. most of time we made this dhal paratha in breakfast... looks so perfect and tasty.. even good option for tiffins.