Dhalpuri Roti
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 385.8
- Total Fat: 19.7 g
- Cholesterol: 40.3 mg
- Sodium: 221.4 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 2.9 g
- Protein: 7.5 g
View full nutritional breakdown of Dhalpuri Roti calories by ingredient
Number of Servings: 8
Ingredients
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Ingredients
For the filling
125g/5oz Cooked Split peas or Lentils
1 heaped teasp Ground Cumin or Curry Powder
1 small Onion, chopped
1 Garlic Clove, crushed
Salt and Pepper
For the Dough
450g/1lb Plain Flour
2 teasp Baking Powder
1 teasp Salt
150g/+5oz Butter
210ml/7.oz. Water (approx)
Vegetable Oil
Directions
Instructions
1. Place all the filling ingredients in a food processor and process until mixed but not too pureed. Set aside.
2. Sift together the flour, baking powder and salt into a large mixing bowl.
3. Rub the butter into the flour mixture with your fingertips until it resembles fine breadcrumbs then slowly add the water and mix to form a dough.
4. Knead well for 10 minutes until smooth and elastic then divide into 8 balls.
5. Roll out the dough balls to about 12mm/1/2-inch thick then place 2 or 3 tablespoons of the dahl mixture in the centre of each.
6. Enclose the dhal mixture with the roti dough, form into a ball then gently roll out to a bout 7mm/1/4-inch thickness, being careful not to break the roti dough enclosing the dhal mixture.
7. Brush a large frying pan or flat griddle with plenty of oil and heat until hot. Fry the rotis for about 3 minutes on each side, brushing with a little vegetable oil as it cooks until golden brown and crisp. Remove and drain on paper towels.
Number of Servings: 8
Recipe submitted by SparkPeople user SPOOKMEISTER.
1. Place all the filling ingredients in a food processor and process until mixed but not too pureed. Set aside.
2. Sift together the flour, baking powder and salt into a large mixing bowl.
3. Rub the butter into the flour mixture with your fingertips until it resembles fine breadcrumbs then slowly add the water and mix to form a dough.
4. Knead well for 10 minutes until smooth and elastic then divide into 8 balls.
5. Roll out the dough balls to about 12mm/1/2-inch thick then place 2 or 3 tablespoons of the dahl mixture in the centre of each.
6. Enclose the dhal mixture with the roti dough, form into a ball then gently roll out to a bout 7mm/1/4-inch thickness, being careful not to break the roti dough enclosing the dhal mixture.
7. Brush a large frying pan or flat griddle with plenty of oil and heat until hot. Fry the rotis for about 3 minutes on each side, brushing with a little vegetable oil as it cooks until golden brown and crisp. Remove and drain on paper towels.
Number of Servings: 8
Recipe submitted by SparkPeople user SPOOKMEISTER.
