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Dhalpuri Roti

The Quirky Foodster Team

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Ingredients

  • 500g (4 cups) all-purpose flour, plus extra for dusting
  • 5g (1 tsp) baking powder
  • 5g (1 tsp) salt
  • 300ml (1 1/4 cups) warm water, as needed
  • 250g (1 1/4 cups) split peas, boiled until soft and drained
  • 5g (1 tsp) ground cumin (geera), toasted
  • 2 cloves garlic, minced
  • 3g (1/2 tsp) turmeric
  • 60ml (1/4 cup) vegetable oil, plus more for cooking

Method

  1. Combine flour, baking powder and salt; gradually add warm water, kneading to a smooth, soft dough. Cover and rest 30 minutes.
  2. Pulse the cooked split peas in a food processor (or pound with a mortar and pestle) with cumin, garlic and turmeric until finely ground and dry, not pasty.
  3. Divide dough into 8 balls. Flatten each, place a generous spoonful of split pea filling in the centre, and gather the edges to seal, forming a stuffed ball.
  4. Gently roll each stuffed ball out into a thin round, about 20cm (8 in) diameter, being careful not to let the filling burst through.
  5. Heat a griddle over medium heat and cook each roti for 1-2 minutes per side, brushing lightly with oil, until light golden spots appear and it puffs slightly.
  6. Stack cooked rotis and gently clap or fold to soften, keeping covered with a cloth until serving.

Introduction: Dhalpuri roti is a soft flatbread stuffed with a spiced, ground split pea filling, brought to Guyana by Indian indentured labourers and now one of the most iconic breads across Indo-Guyanese and wider Guyanese cuisine, typically served with curry.

Cultural Background: Dhalpuri roti is a soft flatbread stuffed with a spiced, ground split pea filling, brought to Guyana by Indian indentured labourers and now one of the most iconic breads across Indo-Guyanese and wider Guyanese cuisine, typically served with curry.

Tips: Ensure the split pea filling is dry and finely ground, or it will tear through the dough while rolling. Rest the dough fully — under-rested dough tears easily around the filling.

Variations: Serve alongside curry channa and pumpkin for a classic 'roti and curry' combination. Make a smaller, thicker version known as 'sada roti' by omitting the filling entirely.

Storage: Store wrapped in foil or cloth at room temperature for up to 1 day, or refrigerate up to 3 days.

Reheating: Reheat on a dry griddle or skillet over medium heat for 30-60 seconds per side until warm and pliable again.

Nutrition: Approx. 320 kcal, 10g protein, 52g carbohydrate, 8g fat per roti.

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