Ingredients:

  • 1 cup Channa Dhal (Split Yellow Peas), soaked overnight
  • 4 cups Water (for boiling dhal)
  • 4 large Garlic Cloves, smashed
  • 1 tsp Turmeric Powder
  • 2 tsp Cumin Powder (Geera), preferably toasted and freshly ground
  • 1 tsp Salt (for filling)
  • 1/2 small Scotch Bonnet Pepper (optional, left whole)
  • 3 cups All-Purpose Flour (plus extra for dusting), sifted
  • 1 tsp Baking Powder
  • 1/2 tsp Salt (for dough)
  • 1 to 1 1/4 cups Lukewarm Water
  • 2 Tbsp Vegetable Oil or melted ghee (for dough)
  • Approximately 1/4 cup Vegetable Oil or Ghee (for brushing tawa)

Instructions:

  1. Rinse the split peas thoroughly, then cover with plenty of water and soak for a minimum of 4 hours, ideally overnight. Drain well.
  2. Place the soaked and drained dhal, 4 cups of fresh water, smashed garlic, turmeric, and the whole scotch bonnet (if using) into a pot. Bring to a boil, then reduce heat and simmer for 20–25 minutes. The dhal should be tender but still hold its shape (not mushy).
  3. Drain the dhal immediately in a fine-mesh sieve. Spread it out on a tray lined with a clean cloth to steam dry for 15 minutes. This step is critical—any remaining moisture will ruin the filling.
  4. Remove the scotch bonnet. Stir in the salt and cumin powder (geera). Working in small batches, pulse the dhal in a food processor or grinder until it forms a very fine, dry, sandy powder. Set aside.
  5. Sift the flour, baking powder, and salt into a large bowl. Create a well in the centre. Pour in the oil/ghee and the lukewarm water (start with 1 cup). Mix until a shaggy dough forms.
  6. Turn the dough out onto a lightly floured surface and knead gently for 5–7 minutes until smooth and elastic. The dough should be soft, tacky, but not sticky. Add the remaining water if necessary.
  7. Lightly oil the dough ball, place it back in the bowl, cover it with a damp cloth, and let it rest in a warm place for a minimum of 60 minutes.
  8. Divide the rested dough into 8 equal pieces (approx. 75g each) and roll into smooth balls. Divide the dry dhal filling into 8 equal portions.
  9. Take one dough ball. Using your thumb, create a deep indentation/well in the centre, stretching the edges outwards to form a cup shape. Spoon one portion of the dry dhal filling into the well. Carefully pinch the dough edges together over the top of the filling to completely seal it, forming the 'mother ball'. Repeat with the remaining dough and filling.
  10. Lightly flour your work surface and rolling pin. Place a stuffed dough ball seam-side up and gently pat it flat. Carefully and evenly roll the ball out into a thin circle, approximately 10–12 inches (25–30 cm) in diameter, rolling gently from the centre outwards.
  11. Heat the tawa or griddle over medium-high heat until hot. Place the rolled-out roti on the hot tawa. Cook for about 45 seconds to 1 minute, until small bubbles appear.
  12. Flip the roti. Cook for 1 minute on the second side without oil.
  13. Flip the roti back to the first side. Lightly brush or swab the top surface with oil or ghee. Flip again and brush the second side with oil.
  14. Cook the roti, pressing gently with a spatula until it puffs up fully and light golden-brown spots appear (approximately 3–4 minutes total cooking time).
  15. Remove the roti from the heat. Immediately 'clap' the roti—gently folding and pressing it between your hands to loosen and distribute the interior dhal filling. Stack the finished rotis and keep them wrapped in a clean, slightly damp towel until serving.