SOFT & TASTY Dhalpuri Roti (dhal puri roti) – Step by Step Instructions

Dal Puri (aka dhalpuri, dhalpourie)-a roti lovingly a nd expertly filled with ground and well seasoned split peas, served with delightful
curries and stews. It appears to require a lot of work, but if you prepare the
filling in advance, it’s not more difficult than Paratha. Today I’m here to dispel any doubts about your ability to make dhalpuri at home. All you need are a few simple ingredients and a barrel of patience! Fill a pot with water and place it over
high heat, then add the washed split peas, add the turmeric powder– what we call
saffron in Trinidad, the salt and give it a stir. To test if it’s ready, I usually do the spoon test. It should be a powdery smooth texture with no uncooked grains. Once it’s cooked, strain it and allow it to completely cool and air dry. If it’s hot and wet when you’re grinding it, it will result in an unmanageable paste. Food mills like this one were
traditionally used, but nowadays technology has afforded us other options that are
convenient and time-saving. You decide which one works for you and go with it! Now I’ll demonstrate the use of the food
processor which I use at home. First you add the garlic, pepper and bandhania (culantro) and mince it until it’s fine. And because it’s not fine
enough at this point, I am forced to add the boiled split peas, which will turn into
a paste– but I’ll show you how to save this. Add about four pot spoons of the
dhal (about 1/2 cup) –no more– so that it will be manageable. Once you see it start turning into a paste, start pulsing and continue to
pulse until there are no more grains. Completely clean the bowl and then add
another four pot spoons of split peas (about 1/2 cup). Grind until there are no more grains.
Repeat about two more times with the remaining split peas. This is a result with the food processor and this is the result with the food mill –very similar. To give it more flavor, let’s add some
salt, roasted ground cumin, also called geera, and mix it thoroughly. This can
also be done in the next step. In a medium, heavy bottom pot, add about three tablespoons of oil and add your ground dhal or ground split peas. Mix it well to combine. What we’re trying to do here is –1. to develop the flavor and 2. to allow any excess liquid or water to evaporate, so that it will become a more
powdery texture. Stay with me my friends, we’re halfway
there! It’s time to knead the flour. The ingredients and technique are almost the same as the paratha, because I find it
produces the best results–The only difference is the water. For the paratha,
you need a very sticky dough. For the dhalpuri, it’s somewhere between the sada roti dough and the paratha dough, but not as sticky and not as firm as the sada roti Pour about a tablespoon of oil and just
knead it quickly to coat. If you wish to get technical or you have
a horrible sense of average, you can weigh the dough and then divide the number by 8, to give you an idea of how much each piece should weigh. I usually divide my dough into four and
then divide each piece into two. Four cups of flour will yield 8 dhalpuris, mainly because my tawa is 10 inches wide. Let’s see this again folks, first stretch
the dough into a four inch round, dust with flour, place it on the palm of your
hand, fill it with about two tablespoons of
the filling, pressing it down with the spoon, fold the dough up towards the top, squeezing and rotating the dough to seal
it at the top, by pinching. Roll it in the palm of your hands to create a nice round ball, add a little flour to the seal, and then evenly distribute the
filling towards the edges. Now let me show you this important technique in slow motion. Give me a thumbs up if this was helpful! While your tawa is heating over medium
heat, dust the counter and rolling pin with flour, take one of the loyahs,
gently flatten it with your fingers. Starting from the center of the dough,
roll out, pushing outwards and down turning 90 degrees angle several times,
and flipping and repeating until it is a flat, even circle, and ensuring that the
edges are also even. If you’re just starting to learn how to make dhalpuri, I suggest that you do not roll it out too thin, which can cause breakage and
seepage of the filling, and keep it well floured at all times. Pick up the dough and gently place it on the tawa by flipping and rotating your wrists. Allow it to cook for about 15-20 seconds, brush with oil and immediately flip. Brush again with oil and allow it to
cook for another 20 seconds. Then flip and cook for another 30 seconds, pressing the edges to ensure that they are evenly cooked. You may continue to cook until
your dhalpuri has nice, lovely, golden brown spots and it has swollen. In many
cases it does swell –and the edges are cooked.

100 thoughts on “SOFT & TASTY Dhalpuri Roti (dhal puri roti) – Step by Step Instructions

  1. Please fix the sound. Your voice is low and as we increase the sound to hear you, the music hits us like a blast. Try to keep your voice and the music at the same level. Thank You.

  2. Please reply
    In this recipe there is so much baking soda ,is this harmful ???
    Please reply

  3. Great! Happy memories of me cooking it with mom. Yes I can cook Dhal puri! Its a snack food eaten in winter with tea. The back ground music was a little jarring——too upbeat and noise level increased and receded…not even.

  4. I started listening with headphones. Big mistake! The music was so loud it felt like my eardrums would burst. Good, informative video though.

  5. *New Subby* Thanks so much for sharing! This was easy to follow. Your mother-in-law's hands are so beautiful as they have fed and nourished generations. Sending love and light from Toronto always 💙💙💙💙🇨🇦🇨🇦🇧🇸🇧🇸

  6. Hello Ria, how are you? Are you making new cooking movies. I haven't see new cooking movies from you for a long time. Please make some. Greetings from Holland.

  7. Nice they look like our chapatis will be preparing the recipe soon how home we usually prepares.Thanks sharings yours with us.

  8. Hey love your cooking can you. Make a video on your own home resipys I am a beautiful little girl with my little sister we love your cooking. Iove you cook for me

  9. Just found your channel.  Thanks for your detailed instructions.  I can now practice some Trini Indian Cooking.  Could you let me know if I could make the peas, the day before.  Thanks.  Are you a teacher?

  10. U can also wait till u see small bubbles in the Roti then flip press ends as u go along then flip again then oil with this method u cook faster and don't need to worry about if it's raw

  11. Ria I am a retired Field Engineer having worked in the Petrochemical Industry for over 42 years, during which time I did a lot of overseas traveling, I came to the US in May of 1970 .

    In those days there was NO West Indian Indian restaurant or West Indian places to eat . I truly missed my West Indian foods such as Baigan Chokha, Tomatoe Chokha, Zaboka Chokha, Curry aloo, Saigan, Same and Aloo, Bodi and aloo, and of course Sadaa Roti and Dhall Purie with curry Aloo. Dasheen Bhaji with Dhall and rice and chourai bhaji with Sadaa Roti.
    I lived on Sardine and Crackers for a long time something which I love. It was cheap and I had limited money to spend while studying. It was tough !

    Now that I am retired I truly enjoy watching your shows and learning to cook. I love your Tomato Chokha with Sadaa roti just like my mother and nane use to make. I love your presentation , its highly professional and most important you are a very simple girl .

    Ria could you please do a segment on roast coconut chokha with bandhani with dhall and rice. I have eaten in some very expensive and high class restaurants on companies expense, and I am fed up of meat. I am trying to live a vegetarian life or a healthier life style. (Organic ) I still take a little thing on the side which my wife detest, but what the hell I intend to enjoy my live what ever is left. KJSINGH whose ancestors came from Bejuical.

  12. Hello Ria, this I want to make Saturday. You are making it like my mom. I know your grinder, my mom used a lot when we were living in Suriname. Thank you for sharing.

  13. You are a very good teacher/instructor. I appreciate you sharing. Just met your channel & subscribing. Love this

  14. Omg I thought I was the only one who use a pot spoon handle to turn my roti lol. Thanks for sharing

  15. I always get asked who taught me to make roti n then I share ur link lol I tried many diffrent ways but this has by far been the best one for me

  16. Love these videos! They're extremely helpful, and honestly even someone without an extensive background in the kitchen can learn some pretty amazing recipes from them.

  17. Props to your MIL. That was nice. This side of my family is far away and I would love to watch how they do these recipes, where my dad learned from, but haven't got the opportunity atm. Thank you for sharing 🙂

  18. Just want to know what leaves did you put in this recipe,? I am from Mauritius but I am learning from your recipe

  19. Absolutely delicious. Soak peas in water for 1hr and pressure cook for 8 to 10 mts. Saves time and energy

  20. 🤣 You got the expert(mommy) to make the roti this time. I watched a few of your videos and I really like all of them. "Trini to de world"👍👏❤🇹🇹

  21. Hola me gusto el vídeo. Por las imágenes algo entendí. No hablo ni entiendo ingles.. Pero se ve de un delicioso. Siempre he querido aprender hacer Roti.

  22. This was the most thorough, well-explained video on making dhalpuri that I could find on YouTube. Thank you. New sub and I'm going to make this for my family 🙂🙏❤

  23. Well I keep watching ur videos trying the recipes and what am I waiting on to subscribe 🤷🏽‍♀️ I’m gonna do it right now 😉

  24. Well I keep watching ur videos trying the recipes and what am I waiting on to subscribe 🤷🏽‍♀️ I’m gonna do it right now 😉

  25. Playback this video as many times as you need to…..! lol! Ma started teaching me when I was 8 and I'm 52 and still can't do it. oh lord

  26. It's my favorite but I'm too full of anxiety to try… It's the dough and the spices that go in I'm nervous about. Keeping the dough soft.

  27. This was my childhood dhallpuri exactly as l remembered my parents making them.Nowadays dhallpuris are made smaller like those sold on the streets.

  28. The best thorough instructions step-by-step for roti skin / dhalpuri thank you for slowing down the video,So we can get the right technique, Thank you this is been so far the most beautiful experience, and instructions,
    It’s been nothing but a pleasure, Fluffy light airy and tasty thank you so much, My husband is from Trinidad Tobago 🇹🇹 I appreciate so much that Taking the time to learn different dishes from Trinidad 🇹🇹 he also loves food from America, basically basically he loves food 🥘 . I definitely have to subscribe to your channel, you take a step by step, without rushing, my favorite part is when he slows down The footage, Thank you so much, It was a little easier for me because I’d be a lot anyway, and I do a lot of cooking by scratch, I just had to learn the technique of not kneeling dough like I do bread or dinner roll dough..will be hearing from me again, I see 👀 you,👩🏾‍🦲💕😘👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽 bravo 👏🏽👏🏽👏🏽 And I enjoyed looking at your mother- in -love Beautiful Hands 🖐 🤚 of Experience, Love love and caring absolutely magnificent!

  29. Super Informative And Excellent Demonstrations! I Want To Try This Just Because It Looks Absolutely Delicious And It’s VEGAN!

  30. Surinamese/Guyanese/Trinidadese (Sorry not dure if that's correct lop) roti can't be beaten by any other flat bread. No naam, no chapati, no normal puri.
    This roti with dal is surely the best!

  31. Hi, thanks for this video. But some people make Trini rotis better than others, the roti that melts in your mouth. Can u give that tip of how to make the roti that melts in your mouth?🙏🙏🙏

  32. Thanks for the video!
    You could use a low level volume for the background music and allow your voice to be heard, instead of periodic high levels. With earphones this is really irritating.
    Special thanks to M.I.L. for the lesson.

  33. First, thank you for the upload.
    Dalpuri (with Kuucha or grated mango pickle) is still a very popular breakfast dish in Bihar, India. When the people from the state migrated (taken by the British!) to the Carribean (and Fiji, Mauritius!) they took their food habits and the recipe with them.
    The only difference being we use Channa dal filling (dehusked and split brown/red chickpeas). Understandably since Channa dal is found/grown in the Indian sub-continent they, ingeniously, used the next close thing- split yellow peas.
    The way your mother-in-law filled and balled the dough is exactly how my mother did it (I still struggle with it- my filling always 'oozes' out in multiple places when I roll my dal-filled dough ball!)
    Alternatively, for the filling part (the most tricky step!) one can roll out two-thin-equal- in-diameter-tawa-sized 'rotis' : spread the filling evenly on one, drop the second 'roti' on the top, and pinch the edges shut (The Jugaad technique).

  34. You can make dal filling in more easy way and it will take very less time in pressure cooker and there will no need of any food processor for this.I make this deal poori once a week and my son loves it so much.

  35. My mother worked in a roti shop when she moved to NYC, I worked with her every summer and didnt care to learn how to make roti. Now here I am as an adult looking up tutorial videos on youtube 🤦🏾‍♀️

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