Dal puri

This is--without a doubt--the most popular roti in Grenada. It is sold in roti shops, the airport, restaurants, street stalls, and made in homes. It is consumed at weddings, mundans, fairs, sports events, when liming (local term for hanging out)...basically anytime. As a snack, it is sold alone; sometimes referred to as roti skin. When bought as a meal, this roti is served wrapped around curried potatoes, and a curried dish.Goat and chicken are the most common, but pumpkin, soya, mixed vegetables, balenjay(eggplant), lamb, and lambi (conch) are also popular. Dalpuri is commonly made with a yellow split pea filling. It is also made, to a smaller extent, with pigeon peas, still retaining the same name; as dal means legume or pulse in Hindi. Another variation of dalpuri is made deep fried, in which case it is usually made smaller; about 4-6 inches, and commonly eaten with curried channa.

This is my mother's all-time favorite roti. According to her, making the other rotis, such as paratha, sadha, etc, is a 'waste of time'. The dough is usually made with white or all-purpose flour but some people make it with whole wheat, and some others mix whole wheat and white flour. Making dalpuri is truly a labor of love. The process is quite tedious, but well worth the effort.

For the dough
8 cups flour
3 tbsp baking powder
4 tsp salt
1/4 cup butter or ghee
2 1/2 cups warm water
1/2 cup oil, melted butter, or ghee, for basting

For the filling
3 1/2 cups yellow split peas
1 clove garlic, minced
2 tbsp geera (cumin)
2 tsp saffron (turmeric)
1 tsp curry powder or homemade ground masala (opt)
1 tsp salt
5 cups water

• Pick over and wash the split peas, discarding any stones or disfigured peas. Drain and set aside.


• In a large pot, boil split peas, water, salt, and saffron on medium high heat for about 20 minutes, or until peas are ready. Test readiness by squeezing one spilt pea between thumb and index finger. If it mashes with little effort, it is ready.


• Strain and allow to cool.


• Grind in a mill or with a rolling pin. The desired texture is between course and fine.


• Place in a large bowl and combine thoroughly with geera, minced garlic, and curry powder; if using. Set aside.


• In a large bowl, combine flour, salt, baking powder, and 1/4 cup butter or ghee. Slowly add the warm water, while kneading to form soft dough.


• Cover, and leave to rest for one hour.


• Divide and form into equal balls, about 16-25, depending on how large you plan to make your dalpuris.


• Cover and leave to rest for 30 minutes.


• Working with one ball of dough at a time, flatten into a 4-inch circle. Holding the dough on the palm of one hand, place about 1 tbsp of the split pea mixture in the center. Fold and pinch edges of dough up and over the filling.


• Set aside, placing seam side down.


• Heat a tawa on medium heat.


• Gently roll out dough, to about to about 8-10 inches, or larger if desired.


• When the tawa is hot, brush with ghee.


• Place dalpuri on tawa and, when air holes start to form, baste with ghee, flip over and baste other side. If made correctly, dalpuri will puff like a balloon. When a golden color is archived on both sides, remove from tawa and place on a large plate.
  

Serve with a curried dish.

Serves 16-25

© 2008 Kimberly Joseph