Dhal Puri Roti or Roti Skins – Indian Heritage in Trinidad and Throughout Caribbean
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
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
Print Recipe
Pin Recipe Instructions
- Cook the split peas with saffron, a little salt and a clove of garlic until soft. This should take about 45 minutes.
- 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.
- 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.
- 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.
- 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.
- Let cool and serve with a Caribbean or Indian curry.
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