Dhalpuri roti

A Trinidadian filled roti

Dhalpuri is wheat dough wrapped around a seasoned split-pea filling, rolled into a thin round and cooked on a flat hot surface. This version follows Chris De La Rosa's CaribbeanPot recipe, first published in 2011. He recalls it as a special food from his upbringing in Trinidad and Tobago and says his mother helped with the recipe. His account is evidence for this family preparation, not a single formula for every Indo-Caribbean roti.

The recipe adds a pinch of fast-acting yeast and baking powder to the dough. It does not ask for a separate proof: the covered dough rests for about 20 minutes, then the filled pieces are shaped and cooked. Other dhalpuri recipes may use different leaveners, proportions or seasoning. This record keeps De La Rosa's quantities together and does not merge them with Mauritian dholl puri, which the archive treats separately.

Cook and cool the split peas

The filling begins with 2 cups of split peas. Sort out any foreign pieces, rinse the peas, then cook them with turmeric in about 5 to 6 cups of boiling water. De La Rosa gives two times: about 20 minutes if the peas will go through a traditional food mill, and 25 to 30 minutes if using a food processor. Drain the peas and leave them to cool before grinding.

The filling's measured seasoning is 1 teaspoon salt, 2 garlic cloves, 1 teaspoon roasted ground cumin (geera) and a quarter of a Scotch bonnet, or another hot pepper to taste. Grind these with the cooled peas, working in batches if necessary. Aim for a fine, even texture with no whole peas or large pieces; the author warns that coarse pieces can puncture the thin dough. He says a food mill makes a softer paste, while a processor yields a finer crumb-like texture.

Mix and rest the dough

In a large bowl, combine 3 cups all-purpose flour, a pinch of fast-acting yeast, 2 tablespoons baking powder and 1/4 teaspoon salt. Begin with about 1 cup water and add it gradually as you knead. De La Rosa reports using close to 1¾ cups. The goal in his recipe is a smooth, tender dough firm enough to hold its shape; the water amount is approximate because flour absorbency varies.

Cover the dough with a tea towel or plastic wrap and rest it for about 20 minutes. The recipe cautions against a much longer rest. It gives no dough temperature, proofing volume or yeast-rise schedule, so this short rest should not be mistaken for a separately measured fermentation stage.

Fill and seal six dough balls

Divide the dough into six portions and round them. Flatten one portion in your hand into a circle about 6 inches across. Dust it lightly with flour, then place about 4 tablespoons of filling in its centre. Cup the dough around the filling, draw the edges together and pinch them shut. Repeat with the remaining portions.

The author notes that the filling quantity is generous: after filling these six pieces, about enough remains for four more rotis. That is leftover filling, not a yield of ten, because this source's dough batch makes six portions. Extra filling can be frozen or paired with additional dough.

Roll thinly and cook on the tawa

Heat a tawa (flat griddle) over medium-high heat and brush it with some of the recipe's 5 tablespoons vegetable oil. On a floured surface, turn and roll one stuffed ball into a 12 to 14 inch round about 1/8 inch thick. Match the round to the size of the cooking surface; the source suggests a large frying pan as a substitute but warns that its sides can make flipping harder.

Lay the dough carefully on the hot surface. Turn it after about 30 seconds, using spatulas if needed, then brush the upper side with oil. Continue turning as needed. De La Rosa estimates 4 to 6 minutes total and says the roti swells while cooking. Repeat with the other five pieces. Oil can splatter if a filled roti splits, so keep a little distance and let the stove cool before cleaning.

Keep the rotis soft

Set each cooked roti on paper towels to absorb excess oil. Wrap the stack in a tea towel to limit drying, and serve as a curry wrap or alongside a meal. De La Rosa describes storing rotis for later that day and freezing cooked rotis for at least a month, then reheating in short microwave intervals. Those are his household suggestions, not a tested shelf-life or reheating validation.