Make The Softest Dhalpuri Right At Home

Each week we highlight local dishes that are commonly seen on tables across Trinidad and Tobago. From pelau to curry and everything in between, two of our nation’s favourite dishes will be featured. If you have a special family recipe, send it in for a chance to be featured in this section!

DHALPURI

Yields6 Servings
Total Time2 hrs
INGREDIENTS
 2 pounds flour
 1 tablespoon baking powder
 1 pinch salt
 1 pound dhal
 1 teaspoon saffron powder
 1 teaspoon curry powder
 2 tablespoons oil, for frying
 1 cup oil
 1 tablespoon ground geera
 1 tablespoon salt
 2 tablespoons ground green seasoning or fresh herbs, optional
DIRECTIONS
1

In a large bowl, add flour, baking powder and salt. Then, knead with warm water; set aside.

2

Bring a large pot filled ¾ way with water and dhal to a boil. Then, add saffron and curry and let cook for 1 to 2 hours or, until dhal is cooked. Then, strain.

3

In a food processor or, by hand, grind dhal. At this point, you can add green seasoning or fresh herbs.

4

In a separate large pot over medium-high heat, add oil. Add ground dhal, geera and salt and parch while constantly turning mixture for about 5 minutes. Turn off stove and allow dhal mixture to cool.

5

Separate the roti dough into 6 pieces. Roll each piece into a smooth ball and then flatten it.

6

Place the flattened dough into the palm of one hand, making a shallow cup-like shape. Scoop in 4 tbsps of dhal mixture into the dough. Fold the sides of the dough to meet, forming a ball with the dhal mixture inside. Repeat for the other pieces of dough.

7

With a rolling pin, roll the filled dough to ⅛-inch in thickness.

8

Heat your tawa and then brush or rub oil on it. Place the rolled dough onto the tawa and let the roti cook for 30 seconds or less. Using a dabla, flip the roti onto the other side.

9

Oil the cooked side of the roti and then flip again and oil the newly cooked side. Keep flipping the roti until each side has spots of light-brown.

10

Serve with curried chicken or any other desired side.

Ingredients

 2 pounds flour
 1 tablespoon baking powder
 1 pinch salt
 1 pound dhal
 1 teaspoon saffron powder
 1 teaspoon curry powder
 2 tablespoons oil, for frying
 1 cup oil
 1 tablespoon ground geera
 1 tablespoon salt
 2 tablespoons ground green seasoning or fresh herbs, optional

Directions

1

In a large bowl, add flour, baking powder and salt. Then, knead with warm water; set aside.

2

Bring a large pot filled ¾ way with water and dhal to a boil. Then, add saffron and curry and let cook for 1 to 2 hours or, until dhal is cooked. Then, strain.

3

In a food processor or, by hand, grind dhal. At this point, you can add green seasoning or fresh herbs.

4

In a separate large pot over medium-high heat, add oil. Add ground dhal, geera and salt and parch while constantly turning mixture for about 5 minutes. Turn off stove and allow dhal mixture to cool.

5

Separate the roti dough into 6 pieces. Roll each piece into a smooth ball and then flatten it.

6

Place the flattened dough into the palm of one hand, making a shallow cup-like shape. Scoop in 4 tbsps of dhal mixture into the dough. Fold the sides of the dough to meet, forming a ball with the dhal mixture inside. Repeat for the other pieces of dough.

7

With a rolling pin, roll the filled dough to ⅛-inch in thickness.

8

Heat your tawa and then brush or rub oil on it. Place the rolled dough onto the tawa and let the roti cook for 30 seconds or less. Using a dabla, flip the roti onto the other side.

9

Oil the cooked side of the roti and then flip again and oil the newly cooked side. Keep flipping the roti until each side has spots of light-brown.

10

Serve with curried chicken or any other desired side.

Dhalpuri

Sandra Sookdeo

Sandra has been cooking recipes learned from her mother, Ruth and her family. These recipes have been handed through generations over the years. Sandra continues to pass down her and her mother’s traditional cooking methods and recipes to her daughters.

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