Dhal Puri | How to make Dhalpuri Roti

Dhal Puri

Dhalpuri roti is an Indian Inspired flatbread from Trinidad and Tobago. This flatbread is stuffed with seasoned ground split peas. Dhal Puri can be eaten as such or with a chutney. Though this is called a puri, it’s pan cooked paratha.

I came across roti when I was reading on Trinidad for regular BM and immediately thought this will fit my D so perfectly! Which meant I didn’t even bother checking for anything else.

This Dhal Puri is mostly served with meat side dish, while you can serve with just about any curry or even plain flatbread as such.

While the Dhalpuri Roti is mostly made with ground split peas, I came across recipes that called for Chickpea as well. And that’s what I did, I used the lentils I used for my Masoor Dal Kebab and went ahead making this.

As I was cooking so many dishes in one go, I had to pair and make the most common ingredients together. I love working out plan and writing it in my spreadsheet, so I had a list that said which all I had to cook together so that I don’t waste the ingredients.

Dhal Puri is my choice for D in the A to Z International Flatbreads and this was our dinner during a Saturday while the D for Street Food was for Kids.

Dhal Puri

In A to Z International Flatbreads

A for Afghan Flatbread
B for Bale Hannina Chapathi
C Cascioni Romganoli

How to make Dhal Puri

Step by Step Pictures for making Dhal Puri
How to make Dhal Puri 1 How to make Dhal Puri 2 Caribbean Dhal Puri

Dhal Puri | How to make Dhalpuri Roti

For the filling:

1 cup Chana Dal / Yellow Split peas, soaked overnight
Salt to taste
1 tsp Ginger Garlic paste
A Pinch Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 tsp Cooking Oil

For the Dough:

2 cups All Purpose Flour
1 tsp Baking Powder
1 tsp Sugar
1/2 tsp Salt
1 tbsp Cooking Oil
Cooking Oil for cooking
1 1/4 cups Water or as required

How to make the Dhal Puri

For Filling:

Wash and soak the dal overnight. Pressure cook with enough water until soft.
When the pressure falls, mash it well. Keep it aside.
Heat a nonstick pan with oil, dry roast the mashed dal with all the ingredients and spice powders till it comes together.

For the Dough:

In a wide bowl, take flour, baking powder, sugar and salt and mix thoroughly. Drizzle in oil and incorporate into mixture.
Add water slowly to knead to a soft dough. Keep it covered for 30 mins.

Making the Dhal Puri

Pinch out the dough into equal balls.
Divide the dal into equal balls.
When ready to make, flatten the dough with flour and place the filling in the centre, cover on all sides, proceed to roll out evenly.
Heat a tawa with oil, cook the dhal puri on both sides till done.
Serve with any side dish of your choice.

Dhalpuri Roti

Print Recipe
Dhal Puri | How to make Dhalpuri Roti
Dhalpuri roti is an Indian Inspired flatbread from Trinidad and Tobago. This flatbread is stuffed with seasoned ground split peas. Dhal Puri can be eaten as such or with a chutney. Though this is called a puri, it’s pan cooked paratha.
Dhal Puri
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Breakfast, Dinner
Cuisine Trinidad
By Cook Method Stovetop
By Diet Vegan, Vegetarian
Servings
Ingredients
For the filling:
For the Dough:
Course Breakfast, Dinner
Cuisine Trinidad
By Cook Method Stovetop
By Diet Vegan, Vegetarian
Servings
Ingredients
For the filling:
For the Dough:
Dhal Puri
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For Filling:
  1. Wash and soak the dal overnight. Pressure cook with enough water until soft.
  2. When the pressure falls, mash it well. Keep it aside.
  3. Heat a nonstick pan with oil, dry roast the mashed dal with all the ingredients and spice powders till it comes together.
For the Dough:
  1. In a wide bowl, take flour, baking powder, sugar and salt and mix thoroughly. Drizzle in oil and incorporate into mixture.
  2. Add water slowly to knead to a soft dough. Keep it covered for 30 mins.
Making the Dhal Puri
  1. Pinch out the dough into equal balls.
  2. Divide the dal into equal balls.
  3. When ready to make, flatten the dough with flour and place the filling in the centre, cover on all sides, proceed to roll out evenly.
  4. Heat a tawa with oil, cook the dhal puri on both sides till done.
  5. Serve with any side dish of your choice.

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17 comments

  1. When i read the word puri , i thought it must be deep fried. But it’s quite interesting to know that it’s tava cooked . Such a healthy flatbread. Btw, you had excelsheet for cooking plan, Wow, i must learn a lot from you.

  2. It is such a coincidence, my friend was telling me about this savory bobbattu which they make at home and I noted down the recipe so I could use it for september 🙂 Except for the spices I think the recipe is similar. Talk about the similarities from different cuisines. Very nice.

  3. This Dhalpuri has been in my to do list since a long time ! I had shortlisted and saw a couple of videos on this . Very interesting and very delicious too . I like the idea of crushing the lentils for filling . Super one Valli – now I have no reason to delay making this bread .

  4. wow your dhal puri looks perfect valli , nice and thin .. Looks so delicious and I love to have these with channa aloo . This does sound like savory version of poli 🙂 and with those kabab it must have tasted so delicious yummm !! these look perfect !!

  5. Am sure this dhal puri will definitely please my tastebuds, like our Krishna sweets kharapoli. Tempting me to the core. Will make some this weekend just to enjoy with some coffee or masala chai.

  6. I need to learn the planning from you. As for the breads, it will be quite tough for me to do the next marathon as I too have selected most of the recipes you are doing. Now I am altering the list as I see the recipes here. Dhalpuri sounds so much like our type of dish and it looks so yum..

  7. This looks like a savory puran puri. I’ve got this recipe bookmarked when I did my research for Caribbean Cuisine. Its amazing how far the Indian influence of certain dishes has reached. Would love to have dhalpuri with some masala tea 🙂

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