Roti (Trinidad — Dhal Puri) - Oceanian Recipe

Roti (Trinidad — Dhal Puri)

🌍 Oceanian, Trinidadian (Indian-Caribbean) Difficulty: ●●●○○

Roti was brought to Trinidad by Indian indentured workers from Bihar and Uttar Pradesh after 1845; dhal puri — stuffed with ground split peas — became a distinctly Trinidadian invention, now Trinidad's most iconic street food.

Ingredients

• 500 g all-purpose flour
• 1.5 tsp baking powder
• 1 tsp salt
• Water to mix (approximately 250 ml)
• Vegetable oil, for brushing and griddle
• 200 g split peas (yellow), boiled until just soft and drained
• 2 tsp cumin (geera), toasted and ground
• 2 cloves garlic, minced
• 1 tsp salt

Method

1. Step 1 — For filling: Blend split peas with cumin, garlic, and salt into a dry crumbly paste. Set aside.
2. Step 2 — For skin: Combine flour, baking powder, and salt; add water gradually to form a soft, pliable dough. Rest covered 30 minutes.
3. Dividing — Divide dough into 8 balls. Flatten each to a disc; place 2 tbsp dhal filling in center.
4. Folding — Fold dough over filling; pinch to seal. Gently roll out to a thin circle.
5. Cooking — Cook on a hot, lightly oiled tawa (flat griddle) or cast-iron pan, 1–2 minutes per side.
6. Brushing — Brush cooked roti with oil; wrap in a cloth to keep soft.
7. Serving — Serve folded around curry, channa (chickpea) curry, or goat.

Tags: all-purpose flour, baking powder, water to mix, vegetable oil, split peas · Source: Brittani's Almanac