After spending a long time in the kitchen I believe it is time to rest and eat some dhal puri roti. This will be my last post on this auspicious Divali holiday. I hope you enjoyed yours because I certainly enjoyed mine. Everyone who ate from the halwa and parsad enjoyed it and came looking for seconds. I believe I still have a little remaining in the fridge.
I wanted to do another recipe called barfi but I forgot to buy the cream so I guess I would have to do it another time. Dhal puri roti is the fourth type of roti we make in Trinidad and the most labour intensive. That's the main reason why buss up shut , sada roti, and dosti roti are more popular; it is less work than dhal puri.
Time for a Dhal Puri Roti
There is another roti that we make that's really a variation of the dhal puri. Instead of using the dhal as the filling we use potato and it is called aloo puri. I think I will do that one also later on for you all to see. Today we decided to make a few dhal puri to celebrate Divali in our own way. Now you have to remember that during divali no meat dishes are prepared so if you went to a Hindu home today, do not expect meat. Oh! and how could I forget the Sohari leaves, instead of a plate to eat in. In some homes you would be served on special leaf instead of a plate.
So as I was saying, this roti is labour intensive but I had a few tricks up my sleeve to cut down on labour. The labour comes from the grinding of the split peas. Long time we used a hand mill to grind the peas and that took forever, especially if you were making a lot of dhal puri. Since I had no mill today I tried using my magic bullet and to my surprise it worked easy as 1, 2, 3. That was the fastest I ever ground the split peas, so from now on I will be using this method. Here's Dhal Puri roti. Enjoy!
Dhal Puri Roti Recipe
This will be used to grease the tawah and the dhal puri while cooking.
Grease the top, cook on one side, turn over, and cook on the other side.
(like in the very first picture)
That's it for my Divali posts today I hope you enjoyed the recipes. Until then, bye!
Dhal Puri Roti
- 1 cup split peas
- ½ tsp. saffron powder
- 3 cloves garlic
- 5 cups flour
- 1 tbsp. baking powder
- ½ tsp. salt
- ½ tsp. geera powder cumin
- 1 tbsp. ghee clarified butter
- ¼ cup oil
- Water for kneading
- Sift the flour with the baking powder and salt. Knead flour to a soft dough. Rub oil over the dough. Make dough into 6 or 8 balls (loyas) according to the size of the tawah. Leave to rest.
- Boil the split peas with saffron, salt and a clove of garlic and drain. Grind the split peas with a small hot pepper and 2 cloves of garlic.
- Add geera, salt to taste. Mix well and set aside. Open the each ball of dough and place in the centre, 2-3 tbsp. of split peas as the filling. Pull the sides over and close up. Turn over and leave to rest.
- Roll out the dough very thinly. Heat tawah on a medium heat. Grease the tawah and place the rolled out roti.
- Grease the top, cook on one side, turn over, and cook on the other side. Be sure to press the edges of the roti when the dhal puri is cooked and swells, fold and place in a bowl to cool.