Learn how to make this absolutely SOFT, THIN & DELICIOUS Dhalpuri Roti with my easy to follow stepbystep instructions.

Ingredients (For 616 inch dhalpuri)

Dhal Filling
✅ 1 lb (2 cups of dhal)
✅ 1 tsp of turmeric
✅ 68 cups of water
✅ 8 cloves of garlic
✅ hot peppers & pimento peppers
✅ 8 curry/karripillay leaves
✅ 8 bandhania/chadon beni/culantro leaves
✅ Salt (your preference)
✅ 12 tsps roasted ground geera (add as much or as little as you like)

Note: If you have digestion issues, soak the split peas for a few hours or overnight & throw out that water before proceeding to boil.

Freeze leftover filling.

Dough
✅ 3 cups of sifted, AP flour (I used Peter Pan brand
✅ 1.5 tsps of salt
✅ 1.5 tsp of brown sugar
✅ 2 tsps of baking powder
✅ 2 tbsps of ghee (or other type of fat)
✅ 1 cup of boiling dhal water + 1/4 cup of regular lukewarm water (or you can use regular hot water with 1/4 tsp of turmeric dissolved in it) * You may need more or less water depending on the brand of flour & the humidity of where you live.

For Cooking the Rotis
✅Partan/ Dry Flour
✅Oil (I used avocado oil)
✅Belna/Rolling Pin
✅Tawa/Griddle
✅Enamel Cup/Silicone Brush/Puchara for brushing oil
✅Parchment Paper, Butcher Paper or Clean ✅Kitchen Towel for wrapping & storing rotis

Note: This recipe make 6 16 inch rotis or 9 smaller ones.

CHAPTERS
0:00 Introduction
0:59 Ingredients
2:07 Washing & boiling split peas
3:08 Kneading the dough
4:26 Straining the dhal
5:10 Making loyas/small balls
5:32 Grinding the dhal filling
7:03 Stuffing the dough
9:38 Rolling out/"belaying" the dough
10:08 Cooking the roti
14:19 The finished dhalpuri