Dhal Puri (Filled Rotis)

[adapted from Tastes Like Home by Cynthia Nelson]


1-1½ cup yellow split peas – 250g (soaked overnight)
4 cups plain flour
1 tbs baking powder
1 tsp caster sugar
½ tsp salt for dough
salt for peas (to taste)
1 tbs corn oil
1 whole garlic (peeled and chopped)
1 tsp chilli paste (I used Sambal Oelek)
1½ tbs ground cumin
water to knead the dough (about 2½ cups)
water to cook peas
corn oil for brushing dough and then cooking rotis
extra flour for the working surface


pastry brush
tawah or flat cast iron frying pan / crepe pan
tea towels to cover dough
paper kitchen towels


Soak peas overnight.

In a large bowl combine flour, baking powder, sugar, salt and 1 tbs oil.
Adding gradually water create soft dough, brush it with oil, cover with tea towel and leave aside or 30 minutes.

In meantime cook peas in new water, remove any scum that is creating. Cook peas till al dente.
Drain them, add garlic and chilli paste and blend in a food processor. It should have ground almonds texture.
Add cumin and salt to taste and leave aside.

Knead the dough now for 2 minutes and divide into 12 pieces. Create ball shape from each dough piece.
Flatten each ball with your hand, holding dough on one hand put about 50-60 ml filling (peas) in the middle and bring edges together.
Recreate the ball shape, place it on floured surface, brush with oil and leave aside for 20-30 minutes.
Repeat the same with the rest 11 balls. When you finish crating all 12 balls, first one should be ready to fry.

Heat the tawah or frying pan on medium fire, brush it with oil. Take on of the balls and flatten it on flat surface with your hands as much as possible.
Place on frying pan and fry till golden, brush top of the roti with oil and turn to fry other side. Rotis will bubble, will go down and up during frying. When both sides are ready remove from the frying pan, place on paper kitchen towels to remove excess oil.
Repeat the same step with the rest of the rotis.

Serve with some chicken curry, “Egg Curry” or any other dish with lots of gravy.

Makes 12 small rotis.

* On the picture you can see that peas were not ground properly as I was using hand blender instead of food processor.

Your thoughts…

  1. This sound so deliicious!!! Gloria

  2. yumm – I love this, but never made my own roti before. I leave it to my grandma, but I guess I should learn….

  3. wow Margot! this looks great! you are getting into Indian and vegetarian cooking quite well girl:) these are a regular in my house..just keep changing the filling:)


  4. Margot , u r definately an Indian ….hahaha …
    i swear i cant believe u made such wonderful parathas at home. Its not everybody’s cup of tea to make those. Well gone girl !!!
    Dal parathas are my fav ! followed by keema ( mince ) parathas.

  5. I want one! :) So glad you made it.

  6. Hello, thank you Everyone for nice comments.
    Cynthia thank you for sharing this recipe with me :)
    Yesterday my Michael bought for us “real” rotis from some Caribbean take away. It was tasting the same, but the texture of the one he bought was better… so I still need some practice… and different blender.

  7. This sounds pretty tasty. I will have to add rotis to my todo list.

  8. These look really tasty. I’ve never made my own roti before, but maybe I should give it a whirl.

  9. haha the 1 who’s posting the comments

Leave a Reply

Your email address will not be published. Required fields are marked *