Trinidadian Rotis Stuffed with Split Peas

Recipe by
Total Time:
30-45 minutes
Serves:4
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Healthy Wholewheat Blueberry Pancakes with Lemon Yoghurt, Best Quick Sandwich, Easy Cheddar Cheese Bake

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Ingredients

  • For the dough:
  • 3 cups - whole-wheat Durum flour
  • 2 tbsp - Canola Oil
  • 2.5 tsp - baking powder
  • 1 tsp - salt
  • For the stuffing:
  • 1 cup - yellow split peas or tuvar dal, soaked at least 2 hours, drained, then covered with water and boiled until tender with 1/2 tsp - Turmeric
  • 1 - Onion, minced (you don't want large pieces of Onion that will tear through the dough when you're rolling out the bread)
  • 2 - green chillies, minced
  • 3 Cloves - garlic, minced
  • 1 tbsp - ground cumin
  • 1 tsp - ground black pepper
  • Salt to taste
  • 1 tbsp - Canola Oil

How to Make Trinidadian Rotis Stuffed with Split Peas

  • Mix the ingredients for dough and rub the oil into the flour with your hands to get a coarse, grainy texture.
  • Using just enough water, knead into a soft, smooth, pliable dough that's NOT sticky. (You can do this in a stand mixer or a food processor). Place in an airtight container and set aside.
  • Heat the oil in a skillet. Add the onions, saute for a couple of minutes until they start to turn translucent, then add garlic and green chillies.
  • Stir fry until the onions begin to brown. Now add the split peas, cumin, salt and black pepper.
  • Stir well and cook another two minutes. Remove from heat and set aside to cool.
  • For the rotis: Divide the dough into eight parts. Form 8 smooth balls by rolling between the palms of your hands. Set aside covered with a kitchen towel.
  • Divide the stuffing into eight parts and again, form 8 balls.
  • Now roll out one ball of dough to a diameter of 4 inches. Place a ball of stuffing in the centre.
  • Gather the edges of the dough around the stuffing and seal them at the top. Press down to ensure a tight seal.
  • Using a little flour, roll the ball out to a roti about 7 inches in diameter. Repeat for the rest of the dough and stuffing.
  • Heat a cast-iron or non-stick griddle.
  • Smear with just a tiny amount of oil or using a non-stick spray. Now place the roti on the griddle.
  • When you see bubbles forming on the underside, flip the roti over and let it cook on the other side another 1 minute.
  • Now flip over again and cook for another half minute. Repeat for the other side.
  • Serve hot with the green beans and potato curry with Trinidadian spices.
  • Recipe courtesy: Holy Cow Vegan