How to Make Dhalpuri Roti

[@ChainBaker]

📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking

[@Jeepy2-LoveToBake]

Made this recipe today, using the no-knead method for the dough. I did use green split peas for the filling and an immersion blender to make the paste. They puffed up and browned nicely in a large pan - they are so incredibly tasty! Photos have been posted #226

[@ChainBaker]

These are also known as roti skins. I love that name :)

[@TheWalkerKJ]

Great video as always!! Where I'm from in the Caribbean, we call it Dhalpourie also and it tastes so dammm good!!!

[@ChainBaker]

Thank you! :) I loved it 😁 Definitely making them again!

[@vizzei2007]

Love the channel chef! And I love how you're one of the few channel out there that explore the obscure recipes of the world and make it enjoyable to watch. Thank you for this gold mine of content. HIGHLY underrated channel.

[@ChainBaker]

That is very kind of you to say. Thank you so much! 😉 The best part is that we're only getting started as there is an endless supply of interesting recipes from around the globe!

[@vizzei2007]

@@ChainBaker I can’t wait!🙌

[@dvybeyond]

I always learn something new in your videos - thanks!

[@ChainBaker]

I'm glad you find them useful Valerie :) thank you for watching!

[@Tbehartoo]

One of my favorite phrases you use (especially where there are multiples of the thing being made): If you completely mess up the first one, no worries! You 've got [number of things left] more to practice on. This is so nice to me. I don't like to try new things if I don't feel like I can be relatively good at it right off. This phrase gives me permission to mess up, try something new, and just keep moving forward. Probably not a big deal to you, but it means a lot to me. Thank you

[@ChainBaker]

It is a big deal to me. I want to encourage you and let you know that a wonky bread will still taste great 😉 you can do it!

[@robinb6637]

This is a terrific - both recipe and instructions. Thank you. I would never have thought you could stuff a roti like this and roll it thin without it bursting. But they worked for me! And they were seriously delicious. Thanks again and keep the vids coming.

[@ChainBaker]

Awesome! I'm glad you tried it and enjoyed it :) yeah this left me thinking of what else I could stuff a roti with! Some future project material to research. Thank you! I'll be baking as long as you'll be watching 😄

[@billy4147]

Trinidad Roti skins by another name. Going to give your recipe a run tonight. In Trinidad they use a corn grinder to grind up the dhal. thanks for sharing.

[@svenleeuwen]

My friends from Suriname eat this with a chicken curry and it is very popular in Holland too. I will for sure be trying this recipe, thank you so much for sharing this!

[@ChainBaker]

Let me know how it turns out! :)

[@rickperez3167]

My wife is of Indian descent, but from Trinidad. I've had more than my share of dhalpuri roti, though I prefer buss up shut. Definitely great with curried duck or goat!

[@ChainBaker]

You're lucky! I only discovered this deliciousness recently 😄 btw what is buss up shut?

[@rickperez3167]

@@ChainBaker Buss up shut is another type of roti. The funny thing is, one of the theories as to how the name came about is that it was originally "busted up shirt." It's also called paratha roti. Here's a link with a little more info. timesofindia.indiatimes.com/life-style/food-news/what-is-a-buss-up-shut-paratha-roti-amp-how-to-make-it-at-home/photostory/78464394.cms

[@rickperez3167]

I know it'll be a good while before you get to Trinidad, but if you need any suggestions, let me know! 😁

[@ChainBaker]

@@rickperez3167 I love the name and the meaning behind it 😄 I have actually made a similar roti - kzbin.info/www/bejne/Y3zVZqCEjsmJoqc but instead of busting it up at the end I kept it whole. But I have seen videos of rotis in Indian shops being busted and fluffed up. I might do a Caribbean one in the future for sure 👍

[@rickperez3167]

@@ChainBaker Trinidadians aren't really known for their pronunciation or enunciation, so the shortening to buss up shut makes sense. When my wife is with her family, I only understand about half of what they say.

[@NatalieLawrence]

We have these in Guyana! My great -grandmother used to make dhal puri for us 😋

[@feluxjohn3236]

You did such a great job with this considering it's your first time. It took me years and a myriad of errors before I was able to digest it. The origin for this is East India, with the influx of East Indian as indentured services into the carribbean, the native island all put their own spin on it. The best roti can be found in Trinidadian cuisine but really, they're all good.

[@ritaharry2856]

Super easy I have to try this 😅

[@jvallas]

I love half chickpeas (dal? I’m always confused by exactly what that means) and/or lentils, etc., so I think I’d intentionally make too much so I could fill a roti with the filling you made (un-processed). This sounds irresistible whether it’s filled or not, though.

[@ChainBaker]

They are chickpeas :) dal is a specific kind of chickpea, but the world dal is used to describe various split peas and lentils. If you don't process the dal, then it will poke holes in the roti and most likely it would end in a disaster. Mash them up at least a little bit ;)

[@jvallas]

@@ChainBaker oh, I wasn’t clear. I meant only leave part of it unprocessed for plain old eating, the remainder ground up. And as for dal, it seems like I’ve also seen it describe a dish that you make in addition to the chickpeas??? And originally, I thought it only meant the half chickpeas. It doesn’t matter, I suppose, but when I use the word, I’m afraid I’m using it incorrectly. Edit: what I just found on one site (but other sites will say other things): “Dal or dhal, just like posole (or pozole) is both an ingredient and a dish: it refers to a type of dried split pea or lentil and the deeply spiced stew made from simmering the split peas until nicely broken down.”

[@ChainBaker]

I also almost exclusively use it to describe a dish made with split peas. At work we quite often make various types of Indian dal. They are famous for it. There are so many versions which can range from rich, thick, and spicy to watery and quite mellow :) I guess we as westerners have no need to call the peas themselves by their Indian name.

[@jvallas]

@@ChainBaker yeah, that’s the best solution! 😏