News Americas, NEW YORK: This week we bring you a different kind of roti or Indian-inspired flatbread that is also popular in the English-speaking Caribbean region and especially in Guyana and Trinidad and Tobago. It’s dahl puri or peas roti to some. Here’s the recipe.
INGREDIENTS
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 4 oz shortening
- 1 to 1 1/4 cup water
- 1/2 tsp salt
- 1/2 cup oil
Filling
- 1 cup yellow split peas
- 2 cloves garlic, crushed
1/2 tsp cumin
- 1/2 tsp garam masala
- 5 sprigs of thyme, leave removed from stem and chopped
- 1 tsp salt
- 1/2 hot pepper
METHOD
- Begin by cooking the split peas. Boil peas in a pot of water for 15 mins or until its al dente.
- Drain and add in the crushed garlic, thyme, pepper, cumin, masala and salt to taste.
- Place the entire mixture in a food processor and chop until peas is loose but not pasty.
- Allow to cool completely.
- While peas is cooling, begin your dough.
- To make the dough, place the all flour, baking powder and salt in a bowl.
- Combine shortening with the flour and add water to mixture.
- Knead dough for 5 mins. Cover and allow to sit for half hour.
- Place dough on a well-floured surface and cut into tennis ball sized pieces.
- Flatten a ball of dough and place 2 spoonfuls of the peas filling into center. Pinch edges closed.
- Repeat with all the pieces of dough.
- When complete, flour a flat clean surface on the top of your cupboard.
- Roll out each piece of dough with a rolling pin making sure it’s round and even – about 9 inches – and ensuring the filling spreads evenly.
- Place a griddle over medium heat.
- When hot, please each rolled out flatbread onto the griddle.
- Allow to cook for about 30 seconds then flip.
- Brush the top with oil then flip again.
- Cook on that side for about 30 seconds until it puffs up and then remove from heat.
- Place each dhal puri between wax paper to prevent from sticking together.
- Each with any meat curries or alone, warmed,
with some chutney or hot pepper.
Bon Appetite.
