Homemade Dhal Puri Roti

For the filling
1 teaspoon salt
1/4 teaspoon turmeric
2 cloves garlic
1 teaspoon ground roasted geera (cumin)
2 cups split peas (dhal)
1/4 of a scotch bonnet pepper (or any hot pepper you like)

For the dough
3 cups all purpose flour
1/4 teaspoon salt
2 tablespoon baking powder
water (see note below)
5 tablespoon vegetable oil

For the filling…
Sort and rinse the split peas. Bring a pot of water to a boil and add the split peas and tumeric. Reduce heat to a rolling boil and cook for about 20 minutes or until tender. Drain and set aside to cool. You can make the dough in the meantime if you wish.

Once cooled, add the split peas and remaining ingredients for the filling into a food processor. Process until there are no more whole peas or large peas (large pieces may tear the dough later on). Set aside.

For the dough…
In a large bowl combine the flour, salt and baking powder. Add water to form a dough and knead to a firm consistency adding water as necessary. Combine dough into one big ball, rub with some oil and divide into about 8 balls. Cover with a tea towel or plastic wrap and allow it to rest for about 20 minutes.

To fill, take one of the balls and flatten it into a pancake shape. Heap about 2-3 tablespoons of filling into each (you’ll need to start cupping the dough in a bowl shape as you heap). Continue forming a bowl shape to bring the dough over the filling and pinch to seal. Repeat with remaining dough.

To cook, heat your tawa or frying pan over medium/high heat and brush with oil. On a floured surface roll out the stuffed dough balls one at a time until it is as big as your frying pan or cooking surface (about 12-14 inches). It should be fairly thin at roughly 1/8 inch thick.

Drape the rolled out dough over a frying pan to make transferring it to the pan easier. Allow to cook on the first side for about 30 seconds while brushing the top with some oil. Use a spatula or if you are adept, your hands, to quickly flip the roti to the other side (it shouldn’t stick to the pan). Cook for about another minute or two, brushing the top with oil and flip over. Cook until the roti has brown spots and is pliable. As you’re cooking you’ll notice the roti beginning to inflate, that’s also a sign that the roti is ready. Fold the cooked roti on a plate and cover with a towel while you cook the others.

Roti can be made en masse and wrapped in parchment, plastic wrap or foil and stored in the fridge or freezer. They are easily reheated in the microwave.

Be careful when placing the rolled out dough onto the tawa as it will be hot. After about a minute, using your hand if you’re a pro or a couple spatulas flip the roti. Now give this side a quick brush with the oil. You may have to flip this a couple times. It will take a bout 4-6 minutes to fully cook and you’ll notice that it will start to “swell” or inflate as cooks. That’s a sign that it’s ready to be removed off the tawa. Repeat this step for the remaining 5 roti.

Recipe via Caribbean Pot