Hello Friends! After posting this video on Youtube, it has quickly become one of the most viewed videos I have created–now more than 1 MILLION VIEWS!!
I know many of you will also appreciate the printable recipe and introduction for dhalpuri, so this is for you!
WHAT IS DHALPURI?
Dhalpuri, dhal puri, dalpuri or dhalpourie is one of the most popular rotis in Trinidad. The other types are sada roti, buss up shot roti, also known as paratha roti, dosti roti, a two or three layered roti, pepper roti and aloo roti! Do check out these traditional favorites on my blog and You Tube channel!
Dhalpuri has gained international acclaim stemming from the popular Diner, Drive In and Dives Food Network Episode where Guy visited a Trinidadian restaurant in the US.
WHAT IS DHALPURI MADE OF?
Dhalpuri is a Quintessential Trini flat bread that’s lovingly and expertly filled with ground and well-seasoned split peas and served with delightful curries and stews.
It’s eaten on special occasions, but in Trinidad that can be every week.
It’s not a street food, but you can certainly purchase it at the many roti shops around Trinidad, especially in Central Trinidad.
It was introduced by the Indentured servants who came to work in the sugar cane fields from India.
Here is an excellent article summarizing the experience of indentured immigrants in Trinidad.http://www.caribbean-atlas.com/en/themes/waves-of-colonization-and-control-in-the-caribbean/waves-of-colonization/the-experience-of-indian-indenture-in-trinidad-arrival-and-settlement.html
These indentured servants came with the hope of going back but never did. It is believed that our ancestors came from the Uttar Pradesh region but we have no definite information. One day I hope to do more research on this.
WHAT TO EAT WITH DHALPURI?
Dhalpuri is eaten with the following in various combinations, it can be wrapped or eaten on the side:~
- ~curry aloo(potato)~
- ~curry shrimp
- ~curry chicken
- ~stew chicken
- ~curry or stew beef
- ~curry goat
- ~curry channa and aloo
- ~curry duck
- ~peas dhal
- ~stewed red beans
- ~mango talkarie
- ~other veggie dish on the side.
It’s even enjoyed with a dessert—sweet rice—known as rice pudding to the rest of the world.
WHAT IS THE COST OF DHALPURI IN TRINIDAD?
Dhalpuri cost range from 15-25 TT dollars, depending on the size. Keep in mind that 1 US dollar is equivalent to about 6-7 TT dollars.
WHAT IS THE COST OF DHALPURI IN THE US?
In the United States the price can range from 5.50 for a potato roti to $15 for a curry duck roti.
HOW TO MAKE THE FILLING FOR DHALPURI?
The split peas are first boiled until tender but firm, and ground with garlic and culantro (bandhania) and liberally spiced with toasted, ground cumin. The filling is then expertly stuffed into a dough which is then rolled out and cooked on a tawa. Oil is brushed on during the cooking process to assist in cooking and amplifies the flavour and overall enjoyment of the roti!
It appears to require a lot of arduous labor but if you prepare the filling in advance, it’s not more difficult than paratha. Today, I am here to dispel any doubts about your ability to make dhalpuri at home.
How long does it take to make Dhalpuri Roti?
DHALPURI | DHALPOURIE | DHAL PURI RECIPE
Equipment
- Bowl, to knead flour in
- Tawa, or griddle pan, to cook roti on
- Dabla or flat wooden spoon, to flip roti
- Pastry brush, to brush oil on dough
Ingredients
To boil:
- 1 lb yellow split peas about 2 cups
- 12 cups water
- 1 teaspoon turmeric
- 1 tablespoon Himalayan salt
To grind and cook:
- Hot pepper habanero, scotch bonnet or wiri wiri, to taste
- 6-8 cloves garlic
- 6-8 leaves culantro bandhania
- 3 tablespoons oil vegetable
- 1 tablespoon ground cumin geera, roasted
- 1 tsp Himalayan Salt or other salt to taste
For the Dough:
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons brown sugar
- 1 teaspoon salt HImalayan
- 1 tablespoon oil Vegetable
- 1 1/2 cups lukewarm water a little more or less may be needed
- 1/8 teaspoon instant yeast optional
For Cooking:
- 3/4 cup vegetable oil for cooking roti
Instructions
TO MAKE FILLING:
- Fill a saucepan with 12 cups water and place over medium heat.
- Pick through and discard any stones or debris. Rinse split peas, rubbing between fingers, until the water runs clear.
- Add to the pot along with salt and turmeric and bring to a boil.
- Cook for 20-30 minutes or until dhal is cooked and firm (not soft) and crushes easily between thumb and forefinger with no grainy feel.
- Drain thoroughly and allow it to cool and dry.
- Add garlic, hot pepper and bandhania to the bowl of the food processor and pulse until finely chopped. Set aside and wipe bowl as added moisture will make the split peas unmanageable.
- Add 1/3 split pease to the bowl of the food processor (or food mill) along with the garlic, hot pepper and bandhania and pulse to mince, scraping down the sides of the bowl at intervals to ensure even processing. Do not over mince into a paste! Transfer to a dish and repeat 2 more times with the remaining split peas.
- To the bowl with the ground split peas, add cumin, salt, garlic, pepper and bandhania paste and mix well to combine.
- Heat 3 tablespoons oil in a large heavy bottomed pot over high heat, add ground split peas and cook for 3-5 minutes until light and grainy, stirring constantly to prevent sticking.
- The prep for the split peas can be done in advance and portioned out and kept in the freezer in small tightly closed resealable freezer bags. It will stay in the refrigerator for 2-3 days. The split peas usually makes enough filling for 8 cups of flour.
TO MAKE DOUGH:
- In a large bowl, add flour, baking powder, sugar and salt.
- Mix to combine and gradually add lukewarm water and squeeze dough between fingers to bring it together. Knead for 3 minutes. You want a soft dough—not as shaggy as buss up shot and not as firm as sada roti. Somewhere in between. Rub 1 tbs oil all over the dough and place in bowl and let rest for at least 15 minutes.
ASSEMBLING:
- Separate dough into 4 balls. Then separate each into two equal pieces. Form into small balls (making 8 balls). You can make 6 if you have a large tawa.
- Working with one piece of dough at a time, press and flatten each into a round 4-5 inch disk. Place 1/4 cup of dhal onto the disk and stretch the edges over and around the ground dhal to meet at the top, then press together or pinch the dough tightly to seal.
- Dust with flour and press all the way around to evenly disperse filling. Place on a floured counter and cover.
- Repeat with the remaining dough until all are filled. Many times it is ready to be rolled out immediately and does not require resting. Prolonged resting and make it difficult to manage since it becomes too soft and the dough is at risk of breaking while rolling out.
COOKING:
- Heat and oil tawa, flat iron griddle or a 10 - 12 inch cast iron skillet over medium heat.
- Meanwhile, dust counter and rolling pin with flour. Take one of the loyahs and gently flatten with your fingers. Starting from the center of the dough, roll out using a rolling pin, pushing outwards, then down, turning dough 90 degrees angle several times and flipping and repeating turning until it is a flat, even circle(about 1/8 inch thick and as wide as your tawa or pan), ensuring that the edges are also even. Amateurs: please do not roll out too thin which can cause breakage and seepage of filling. Keep it well floured at all times.
- Pick up the dough and gently place it on the tawa (or alternative) by flipping and rotating your wrists. Allow it to cook for 15-20 seconds, brush with oil and immediately flip. Brush again with oil and allow it to cook for another 15 - 30 seconds, then flip and cook for another 30 - 45 seconds, pressing edges with the back of the spoon to ensure that they are cooked.
- Remove with the handle of a spoon, dabla or spatula and place in a large bowl lined with paper towel, kitchen towel or brown paper bags to absorb any excess oil. If at any time the the roti browns too quickly or the tawa starts smoking, reduce the heat. Alternately, if nothing seems to be happening raise heat.
- Repeat rolling out and cooking until all are cooked. Enjoy!
Video
Notes
~curry shrimp
~curry chicken
~stew chicken
~curry or stew beef
~curry goat
~curry channa and aloo
~curry duck
~peas dhal
~stewed red beans
~mango talkarie
~other veggie dish on the side.
Nutrition
EAT WITH:
SAUTEED PAK CHOI RECIPE | PAK CHOY | PATCHOI
CURRIED CHANNA AND ALOO RECIPE
FRY BODI RECIPE (TECHNICALLY SAUTEED NOT FRIED)
TOMATO CHOKA RECIPE
BAIGAN CHOKA (EGGPLANT CHOKA) – CLICK HERE FOR RECIPE
PUMPKIN TALKARIE (SAUTEED PUMPKIN) RECIPE — CLICK HERE
CURRIED CHICKEN RECIPE
TRINIDAD STEWED CHICKEN RECIPE
CURRIED GOAT – CLICK HERE FOR RECIPE
Thank U Ria. Easy recipe .
Wow. That video was so impressive and instructive. I thought I could do it until I saw how thin the filled dough was rolled out. Now I am just going to look for it in a restaurant. Great website. Kudos
This is the best recipe I’ve followed so far to make Roti, and I have lots of dhal puri left over to make more Roti’s later, I put it in the freezer as suggested.
I lived in Trinidad for a year and have fond memories of eating dhalpuri roti on a rainy day. Was looking for an authentic recipe and found it on your excellent site. My only suggestion is to make the font bigger. The recipe is quite difficult to read.
This is one of my favorites from a local queens restaurant. I love re creating different food and your instructions were perfect and so easy to follow. This came out delicious!