Table for TwoDhalpuri Roti with Curry
Soft flatbread stuffed with spiced ground split peas, served with curried potato, chickpeas and pumpkin.
Photo: Kalamazadkhan / Wikimedia Commons (CC BY-SA 3.0)
⏱ 90 min📶 Hard👫 Serves 2🥬 Vegetarian☪ Muslim-friendly
Ingredients (for 2)
- Flour, 250 g
- Baking powder, 1 tsp
- Water, about 150 ml
- Yellow split peas, 100 g
- Garlic, 2 cloves
- Ground cumin & turmeric, ½ tsp each
- Potatoes, 2, cubed
- Chickpeas, 1 can, drained
- Pumpkin, 200 g, cubed
- Curry powder, 2 tbsp
- Oil
Steps
- Boil the split peas with turmeric until just tender (not mushy), drain well, cool and grind with garlic, cumin and salt into a dry powder.
- Knead the flour, baking powder, salt and water into a soft dough; rest for 30 minutes.
- Flatten a ball of dough, fill with a spoonful of split-pea powder, seal and roll out gently into a thin round.
- Cook on a hot griddle, brushing with oil, until spotty brown on both sides.
- Meanwhile curry the potatoes and chickpeas, and cook the pumpkin with garlic and a little sugar until soft; serve with the roti.
Cook it together: One makes the curries, the other fills and rolls the roti — patient work best done side by side.
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