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Dahl puri is an East Indian-style flatbread stuffed with delicious seasoned yellow split peas. This bread is popular in both Suriname and Guyana, and the local scotch bonnet chile pepper gives it a touch of Caribbean flavor. This bread is often served with curry dishes, such as aloo curry (curried potatoes), another Indian dish that is popular in the Caribbean. I have always loved this dish growing up and still do. Brush roti with melted butter before serving, if desired.

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Recipe Summary

prep:
35 mins
cook:
28 mins
additional:
30 mins
total:
1 hr 33 mins
Servings:
10
Yield:
10 6 to 8-inch rotis
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Filling:
Puri:

Directions

Instructions Checklist
  • Bring chicken stock and yellow split peas to a boil in a saucepan. Reduce heat and simmer until split peas are soft, about 20 minutes. Drain and let cool, about 15 minutes.

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  • Combine yellow split peas, scotch bonnet chile pepper, garlic, turmeric, and cumin in a food processor; blend until filling is finely ground.

  • Combine flour and 2 tablespoons vegetable oil in a large bowl. Pour in water slowly, stirring constantly, until dough starts to come together. Add a little more water if dough seems dry.

  • Knead dough on a floured work surface until soft and no longer sticky. Let dough rest for 10 minutes, covered with a damp cloth.

  • Roll dough into a large circle about 1/4-inch thick. Brush 1 teaspoon vegetable oil over the surface of the dough. Roll up into a long roll. Cut into 10 pieces. Roll each piece of dough into a 6-inch circle. Let circles rest, covered with damp cloth, for 5 minutes.

  • Divide filling among circles. Wrap dough around filling, pinching edges to seal; roll into balls. Roll each ball back out into a large, thin circle.

  • Heat 1 teaspoon oil in a large skillet. Cook 1 piece of dough in the hot skillet until it puffs up and turns light brown, about 2 minutes. Flip and continue cooking until second side is browned, 1 to 2 minutes. Transfer to a colander to cool; cover with a damp cloth. Repeat with remaining oil and dough.

Cook's Note:

Roti can be reheated just like tortillas: in a low oven, wrapped in foil, or in the microwave covered with a damp cloth.

Editor's Note:

Nutrition data for this recipe includes the full amount of chicken stock. The actual amount of chicken stock consumed will vary.

Nutrition Facts

220 calories; protein 8.2g; carbohydrates 35.8g; fat 4.8g; cholesterol 1mg; sodium 593.1mg. Full Nutrition
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