Dhalpuri roti is a beloved Indo-Trinidadian flatbread filled with finely ground, seasoned split peas and cooked on a hot tawah or griddle. Its soft, tender dough and fragrant cumin-and-garlic filling make it satisfying on its own and especially good alongside Trinidadian curry and chutney. Families and cooks vary the seasoning and heat, but the basic method is to cook the peas, fill dough rounds, roll them thin, and griddle until spotted and cooked through.
Ingredients
- 1 cup (200 g) dried yellow split peas
- 6 cups (1.4 L) water for soaking, plus fresh water for cooking
- 4 cups (500 g) all-purpose flour, plus a little extra for dusting
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (6 g) fine salt for the dough
- About 1½ cups (355 ml) lukewarm water for the dough
- 1 tablespoon (15 ml) neutral oil for the dough
- 4 garlic cloves (about 12 g), peeled
- 1½ teaspoons (3 g) ground cumin, also called geera
- ½ teaspoon (3 g) fine salt for the filling
- 1 small hot pepper, such as a Scotch bonnet, seeded for less heat or left whole for more (about 10 g)
- 2 tablespoons (8 g) finely chopped chadon beni, optional
- 2 tablespoons (30 ml) neutral oil, for cooking the roti
Instructions
- Soak the peas. Rinse the split peas under cool running water, picking out any small stones or debris. Put them in a bowl, cover with the measured soaking water, and leave for 2 hours. Drain and rinse. Soaking helps the peas cook evenly; do not use the soaking water for cooking.
- Cook the filling peas. Put the drained peas in a saucepan and cover with fresh water by about 2 inches (5 cm). Bring to a boil, then reduce the heat and simmer for 20–25 minutes, until the peas are tender enough to crush between your fingers but still hold their shape. Check near the end so they do not become waterlogged or mushy. Drain them very thoroughly and spread them on a plate or tray to cool for 20 minutes. Excess moisture makes the filling hard to roll without tearing the dough.
- Make and rest the dough. Whisk the flour, baking powder, and dough salt in a large bowl. Add the oil and most of the lukewarm water, stirring until a shaggy dough forms. Add the remaining water a little at a time only if dry flour remains. Knead on a clean counter for about 8–10 minutes, until smooth and pliable; it should feel soft but not sticky. Cover the bowl with a clean damp towel and rest the dough for 30 minutes. This rest relaxes the gluten and makes the dough easier to stretch around the filling.
- Season and grind the peas. Combine the cooled peas with garlic, cumin, filling salt, hot pepper, and chadon beni, if using. Grind in a food processor using short pulses, or pass the mixture through a grinder, until fine and fluffy. Stop before it turns into a paste. If using a mortar and pestle, work in batches. Taste a pinch and adjust the salt or pepper; the filling should taste well seasoned because it will be enclosed in plain dough. Keep the filling relatively dry.
- Fill the dough rounds. Divide the dough into 6 equal portions and roll each into a smooth ball. Divide the filling into 6 portions as well. Flatten one dough ball into a thick disc, keeping the center a little thicker than the edges. Place a portion of filling in the center, bring the edges up around it, and pinch them firmly closed so no filling escapes. Set the stuffed ball seam-side down under the towel while you fill the rest.
- Roll each roti. Lightly flour the counter and rolling pin. Gently flatten a stuffed ball, then roll from the center outward into a thin round about 9–10 inches (23–25 cm) across. Turn it as you roll and use only enough flour to prevent sticking. If a little filling shows through, patch the spot with a pinch of dough if possible; a small opening can let the filling spill onto the griddle. Keep the other portions covered so they do not dry out.
- Cook on a hot tawah or griddle. Heat a flat griddle or large cast-iron skillet over medium to medium-high heat. Brush lightly with some of the cooking oil. Lay on a roti and cook for about 1½–2 minutes, until small bubbles appear and the underside has pale brown spots. Turn it, brush the cooked side lightly with oil, and cook the second side for about 1½ minutes. Turn once more briefly if needed, brushing with a little more oil. The roti should be cooked through, flexible, and mottled with brown spots rather than crisp. Repeat, adjusting the heat if the surface darkens before the center cooks. Stack cooked rotis in a clean towel to keep them soft.
Tips
- Keep the filling dry and fine. Drain the peas well and let them cool before grinding. A coarse, wet filling is more likely to puncture the dough, while a smooth paste can make the roti dense. If the mixture seems damp, spread it out for a few minutes before filling.
- Adjust the heat carefully. Scotch bonnet brings a distinctive fruity heat, but it can be very hot. Seed it or use only a small piece for a milder filling. Handle hot peppers with care, and wash your hands and cutting board after chopping.
- Use a substitute for chadon beni if needed. Chadon beni, also called culantro, is a traditional herb in Trinidadian cooking and may be sold in Caribbean or Latin American markets. If you cannot find it, use the same amount of chopped cilantro. The result will be fresh and herbal, though less pungent and not quite the same in flavor.
- Manage the griddle temperature. If the roti browns in under a minute, lower the heat; if it stays pale and dry for several minutes, raise it slightly. A light film of oil helps it cook evenly, but too much oil can make it greasy instead of soft.
Serving Suggestions
Serve dhalpuri warm, either folded or rolled, with Trinidadian curry. It is a natural match for curry chicken, channa and aloo (chickpeas and potatoes), stewed or curried vegetables, or curry goat. For a spread with several dishes, set out the roti alongside rice, a fresh salad, and pepper sauce so everyone can choose their preferred balance of richness, freshness, and heat.
It is also delicious with kuchela, a tart and spicy green-mango condiment, or a spoonful of tamarind sauce. These accompaniments are optional: the split-pea filling already gives each piece plenty of flavor. To serve a group, keep the cooked rotis stacked in a clean cloth-lined basket and bring them to the table while they are still warm and pliable. Tear off pieces to scoop up curry, or use a whole roti as a wrap for a generous portion of channa and aloo.
Variations
Seasoning differs by household and by the cook’s preference. Add a little more cumin for a stronger geera aroma, or reduce the garlic and pepper for a gentler filling. Some cooks include finely chopped chadon beni, while others keep the filling simple with peas, garlic, cumin, salt, and pepper. The optional herb in this recipe adds a fresh note without changing the basic method.
For a milder version, omit the hot pepper or use a small piece of a less fiery pepper. You can also make smaller rotis by dividing the dough and filling into 8 portions; roll them about 7–8 inches (18–20 cm) wide and cook each one for slightly less time. Smaller rounds are easier to handle, though they take a little longer to fill and roll individually.
If you cannot source dried yellow split peas, dried split peas of another color can work, but the flavor and appearance will differ slightly. Avoid substituting canned peas: they are already soft and wet, so they are difficult to grind into a dry, fluffy filling. All-purpose flour is the dependable choice for this soft griddle bread; whole-wheat flour can be used for up to one-quarter of the flour, but the dough will be heavier and may need a little more water.
Storage and Reheating
Let leftover roti cool, then refrigerate it in an airtight container or wrapped securely within 2 hours of cooking. It keeps for 3–4 days in the refrigerator. To reheat, warm a roti in a dry skillet over medium-low heat for about 1–2 minutes per side, or until hot throughout; a lightly dampened paper towel over the roti can help prevent it from drying. You can also microwave one briefly, covered with a damp paper towel, but the texture may be softer and less griddle-like. Reheat leftovers to 165°F (74°C).
For longer storage, freeze cooled rotis in a freezer-safe bag with a piece of parchment between them so they separate easily. Use within about 2 months for the best texture. Thaw in the refrigerator or reheat from frozen in a covered skillet over low heat, turning occasionally until hot. If the roti feels dry, sprinkle a few drops of water into the covered pan—not directly onto a very hot griddle—to create a little steam.
Frequently Asked Questions
What is dhalpuri roti?
Dhalpuri is a Trinidadian roti filled with ground, seasoned split peas. The name refers to the dhal, or split-pea filling, enclosed in soft flatbread dough. It is commonly served with curry and other savory accompaniments.
Is dhalpuri the same as paratha or buss-up-shut?
No. Dhalpuri has a split-pea filling inside the dough. Paratha roti is typically layered with fat and cooked without this filling; buss-up-shut is a flaky, shredded style of paratha. They can share ingredients and griddle techniques, but their textures and construction are different.
Can I make the filling or dough ahead?
Yes. Cook and grind the filling up to a day ahead, then cover and refrigerate it. Bring it out while you divide the dough so it is easier to handle. You can also prepare the dough several hours ahead and refrigerate it covered, but let it soften at room temperature before shaping. Stuffed, uncooked rounds are best cooked soon after rolling because the filling can make the dough damp.
Why does my roti tear while I roll it?
Common causes are a wet or coarse filling, dough that has not rested, or rolling too forcefully. Drain the peas thoroughly, grind the filling finely without making it pasty, and give the dough its full 30-minute rest. Seal the stuffed balls securely and roll gently from the center outward, turning the round as you go.
Can I cook dhalpuri without a tawah?
Yes. A heavy, flat cast-iron skillet or a sturdy nonstick skillet works well. Choose a pan large enough for the roti to lie flat, preheat it over medium heat, and avoid using a ridged grill pan, which leaves uneven contact and can tear the soft dough.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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