Monday, March 5, 2012

Ground split pea flatbread

 Ground split pea flatbread

There are two types of roti “skins” or “flaps” in Trinidad. One is plain and the other
is stuffed with split peas. The latter is known as Dhalpurie roti, or just Dhalpurie.
Roti may be folded around a curry and eaten with the hands like a sandwich, or
served to accompany a curry, with the torn pieces of roti being used as a utensil to
scoop up the curry. Once made, roti can be frozen, then reheated in the microwave.
2 heaped tbsp sugar
2 eggs
1/3 cups whole milk
6 cups all-purpose flour
1 tbsp salt
1/2 tsp baking powder
1/4 cup vegetable oil
1/4 cup vegetable oil or melted margarine,
or a mixture, for cooking
split pea filling
8 oz (225 g) split peas
1/2 tsp ground turmeric
2 tsp salt
3 garlic cloves, chopped
1 tbsp vegetable oil
1 tbsp ground cumin

To make the filling, put the split peas into a pan with the turmeric, half the salt, and the garlic.
cover with water, bring to a boil, and boil for 15–20 minutes or until cooked but still firm. Drain
well and allow to cool. Grind the split peas to a powdery paste in a food processor or coffee grinder. Heat the oil in a frying pan and fry the split pea paste over medium heat for 1 minute, stirring constantly to prevent
it from sticking to the pan or burning. add the cumin and remaining salt to taste. Set aside while
you make the dough. Mix the sugar and eggs with the milk in a small mixing bowl, stirring until the sugar has dissolved. Sift the flour into a large mixing bowl and stir in the salt and baking powder. Gradually add the
egg and milk mixture and knead lightly to make a soft dough. be careful not to work the dough too
much or it will become stretchy. cover with a damp cloth and leave to rest for 15 minutes. add the oil and mix lightly. Divide the dough into 12 pieces and shape each into a ball. Open each one and place 2–3 tbsp of the split pea mixture inside. Pull the sides over to enclose the filling and re-form into balls. Dredge lightly in flour, then carefully roll out the filled balls very thinly, using enough flour on the work surface to prevent sticking. Heat an oiled griddle or tawa over high heat and place a rolled-out roti on top. cook for 1 minute, then turn over and brush with oil or melted margarine. cook for 1/2 minute, then turn over again and brush with oil or margarine. remove and set aside while you cook the remaining roti in this way. Serve hot.

1 comment:

  1. This sounds so inviting and the picture makes me hungry. I can't wait to give this a try.


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