Dhal Puri Roti or Roti Skins – Indian Heritage in Trinidad and Throughout Caribbean

Summary

Ingredients

• 200 g peas (split peas)
• 1 pinch saffron powder
• 3 clove (s) garlic
• 600 grams flour
• 1 teaspoon Baking powder
• 350 ml water, approx.
• salt
• 0.5 teaspoon ½ cumin powder (Geerah)
• 1 pinch (s) chili powder, hot
• Ghee
• Flour for the work surface

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Instructions

1. Cook the split peas with saffron, a little salt and a clove of garlic until soft. This should take about 45 minutes.
2. Drain, add two more cloves of garlic and a pinch of hot chili powder and turn through the meat grinder. Instead, you can puree with a hand blender. Season to taste with salt and geerah.
3. While the peas are cooking, prepare the batter. Mix the flour with baking powder and 0.5 teaspoon salt, slowly pour in water and knead until a smooth dough is formed. Divide the dough into eight balls, wrap in plastic wrap and let rest in the refrigerator for 30 minutes.
4. Make a hole in each ball of dough and pour in about 2 tablespoons of the pea mixture. Close the opening well and let it rest for another 20 minutes. Then roll out thinly on a floured surface.
5. Brush a large pan with ghee, bring to medium heat and fry the roti one after the other on both sides for about 2 minutes each. A thin, soft flat cake is obtained, which is filled with a layer of spicy pea puree.
6. Let cool and serve with a Caribbean or Indian curry.