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News Americas, NEW YORK, NY, Fri.  May 10, 2019: This week we bring you a different kind of roti or Indian-inspired flatbread that is also popular in the English-speaking Caribbean region and especially in Guyana and Trinidad and Tobago. It’s dahl puri or peas roti to some. Here’s the recipe.


3 cups all-purpose flour

1 1/2 tsp baking powder

4 oz shortening

1 to 1 1/4 cup water

1/2 tsp salt

1/2 cup oil


1 cup yellow split peas

2 cloves garlic, crushed

1/2 tsp cumin

1/2 tsp garam masala

5 sprigs of thyme, leave removed from stem and chopped

1 tsp salt

1/2 hot pepper


Begin by cooking the split peas. Boil peas in a pot of water for 15 mins or until its al dente. 

Drain and add in the crushed garlic, thyme, pepper, cumin, masala and salt to taste.

Place the entire mixture in a food processor and chop until peas is loose but not pasty. 

Allow to cool completely.

While peas is cooling, begin your dough.

To make the dough, place the all flour, baking powder and salt in a bowl. 

Combine shortening with the flour and add water to mixture. 

Knead dough for 5 mins.  Cover and allow to sit for half hour.

Place dough on a well-floured surface and cut into tennis ball sized pieces. 

Flatten a ball of dough and place 2 spoonfuls of the peas filling into center.  Pinch edges closed. 

Repeat with all the pieces of dough.

When complete, flour a flat clean surface on the top of your cupboard.

Roll out each piece of dough with a rolling pin making sure it’s round and even – about 9 inches – and ensuring the filling spreads evenly.

Place a griddle over medium heat. 

When hot, please each rolled out flatbread onto the griddle.

Allow to cook for about 30 seconds then flip.

Brush the top with oil then flip again.

Cook on that side for about 30 seconds until it puffs up and then remove from heat. 

Place each dhal puri between wax paper to prevent from sticking together.

Each with any meat curries or alone, warmed, with some chutney or hot pepper.

Bon Appetite.

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