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Dhalpuri Roti


1 cup split peas 1/2 tsp. saffron powder 3 cloves garlic 5 cups flour 1 tbsp. baking powder 1/2 tsp. salt 1/2 tsp. geera 1 tbsp. ghee 1/4 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 filled dough very thinly.

Mix the tablespoon of ghee with the rest of oil. This will be used to grease the tawah and the dhal puri while cooking.

Heat tawah on a medium flame.

Grease the tawah with the ghee and oil mixture 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


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