Trinidadian Dhalpuri Roti with Curried Channa and Aloo

Ingredients

• 500g (4 cups) all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 300 ml (1 1/4 cups) warm water
• 2 tbsp ghee, plus more for cooking
• 200g yellow split peas
• 1 tsp ground turmeric
• 1/2 tsp cumin seeds, toasted and ground
• 1 garlic clove, minced
• Salt to taste
• 2 tbsp vegetable oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tbsp curry powder
• 400g canned chickpeas, drained
• 2 potatoes, peeled and cubed
• 500 ml (2 cups) water
• 1 scotch bonnet pepper, pierced

Before you cook

• Rinse the split peas and boil them in water for 25 minutes, until tender but not mushy, then drain well and let cool.
• Grind the cooled split peas with the turmeric, cumin, and garlic in a food processor into a coarse, dry paste.
• Whisk the flour, baking powder, and salt together in a large bowl.
• Stir in the warm water and ghee and knead into a soft, smooth dough.
• Cover the dough and let it rest for 20 minutes.
• Peel and cube the potatoes.

Steps

1. Divide the dough into 6 equal balls.
2. Flatten one ball into a disc and place a generous spoonful of the split pea filling in the center.
3. Gather the edges of the dough up around the filling and pinch to seal, forming a stuffed ball.
4. Flatten the stuffed ball gently with your palm, then roll it out on a floured surface into a thin circle about 25cm across.
5. Repeat with the remaining dough and filling.
6. Heat a dry tawa or heavy skillet over medium heat.
7. Cook one roti for 1 minute per side, until small bubbles form and light brown spots appear.
8. Brush the roti lightly with ghee on both sides and cook for 1 more minute per side, until fully cooked through.
9. Wrap the cooked roti in a clean cloth to keep warm and repeat with the remaining rotis.
10. Heat the oil in a pot over medium heat for the curry.
11. Cook the onion for 5 minutes, until softened.
12. Stir in the garlic and curry powder and cook for 1 minute, until fragrant.
13. Add the chickpeas, potatoes, water, and scotch bonnet pepper.
14. Bring to a simmer, cover, and cook for 25 minutes, until the potatoes are tender and the curry has thickened.
15. Remove the scotch bonnet pepper and season the curry with salt.
16. Serve the warm dhalpuri roti alongside the curried channa and aloo for scooping.