Caribbean · Trinidadian-inspired
Dhalpurie (Roti Stuffed with Split Pea)
Tender, thin roti stuffed with a warmly seasoned yellow split-pea filling.
8–10roti45 minprep30 minrest20 mincook
From Dianne's kitchen
Soft roti with a savory center
Dhalpurie is a cherished Caribbean flatbread filled with seasoned split peas and cooked until light and tender.
It is especially good with curry chicken, goat, shrimp, channa, or bright island chutneys.
What you'll need
Ingredients
For the dough
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons salt
- 1 tablespoon oil or butter
- 1–1¼ cups warm water
For the dhal filling
- 1 cup yellow split peas
- 3 garlic cloves
- ¼ cup chopped onion
- 1 teaspoon roasted ground cumin (geera)
- ⅛ teaspoon curry powder or turmeric
- ½ teaspoon salt
- 1 tablespoon oil
- About 1½ cups water
For cooking
- Oil or ghee, for brushing
Step by step
Instructions
- Mix flour, baking powder, and salt. Add warm water to make a soft dough, then work in oil. Cover and rest 20–30 minutes.
- Rinse split peas and cook with water, onion, garlic, salt, and curry or turmeric until tender but not mushy, about 20–25 minutes. Drain and cool.
- Grind cooled peas with garlic and onion into a fine, dry mixture. Stir in cumin.
- Divide dough into 8–10 balls. Flatten each, add 2–3 tablespoons filling, seal, and reshape.
- Roll gently into thin circles without tearing.
- Cook on a hot tawa or skillet until bubbles form, flip, brush lightly with oil or ghee, and cook until lightly golden.
- Serve hot with curries, channa, chutney, achar, or pepper sauce.
Dianne's kitchen tip
Keep the filling dry and fine
A dry, finely ground filling prevents the dough from tearing as you roll.
Letting the dough rest makes it softer and easier to shape.