Trinidadian Rotis Stuffed With Split Peas

I was visiting yesterday with my friend Roshani and we got to talking about Trinidadian food. Before long, I had a serious craving for something hot and spicy and Caribbean.

By the time I got home, the thing uppermost in my mind was to get into the kitchen and make something divinely Trinidadian.

I was in luck. My favorite cookbook, Madhur Jaffrey’s World Vegetarian, had quite a few choices. What I really wanted to make was Doubles, the dish Roshani had been raving about and which is a fried bread topped with a spicy chickpea stew and mango chutney. But I settled instead on a healthier choice that required no deep-frying: A roti or a flatbread stuffed with a spicy lentil mixture.

I don’t easily change other cooks’ recipes the first time I make them because hey, how could I improvise on something when I don’t know if the original tastes better? In fact, the only reason I do make changes when I cook a recipe for the first time is when I need to veganize it because this is, after all, a vegan blog, or to make a recipe healthier, or when I don’t have the exact ingredients on hand.

I did healthify Jaffrey’s recipe: for the roti, I cut down on the fat, used canola oil instead of butter (a much healthier alternative), and I substituted whole-wheat durum flour for the all-purpose. I didn’t make any changes to the stuffing, however, which was delicious except–again–to cut down on the fat.

The great thing about these breads is not only are they exotic and delicious, but they are also very well balanced nutritionally– the lentils and wheat together form a perfect protein, which is great for anyone looking to eat healthy. I served this with a gorgeous Green Beans and Potato Curry with Trinidadian Spices, and I’ll be posting that recipe tomorrow.

Here, then, is the recipe. The process for making the stuffed bread is very similar to the way we Indians make parathas, but I included some additional pictures to demystify the process.

Enjoy!
Trinidadian Rotis Stuffed with Split Peas

(Makes 8 7-inch rotis)

Ingredients:

For the dough:

3 cups whole-wheat durum flour

2 tbsp canola oil

2 1/2 tsp baking powder

1 tsp salt

Mix the ingredients 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.

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 of garlic, minced

1 tbsp ground cumin

1 tsp ground black pepper

Salt to taste

1 tbsp canola oil

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.

To put together 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 center.
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, which I’ll post tomorrow. Until then!

These rotis are heading over to Sia’s place for the 15th helping of MLLA, that wonderful event started by Susan. Thanks, Sia and Susan!

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

14 thoughts on “Trinidadian Rotis Stuffed With Split Peas

  1. Permalink  ⋅ Reply

    Pavani

    September 11, 2009 at 1:23am

    Split peas will definitely make for a very interesting filling. Never thought of using lentils for stuffing parathas. Looks and sounds delicious.

  2. Permalink  ⋅ Reply

    Preeti Kashyap

    September 11, 2009 at 1:40am

    yum and healthy!Reminds me of my dhuli moong dal paratha. Waiting for you to post the spices!

  3. Permalink  ⋅ Reply

    Sharmila

    September 11, 2009 at 2:51am

    I make this dal paratha with moong too … toor dal and onions sound interesting. Will be great in the cold weather that is slowly setting in. :-)

  4. Permalink  ⋅ Reply

    The Voracious Vegan

    September 11, 2009 at 6:27am

    I AM SO EXCITED! I love trini food, doubles are amazing and these look so beautiful! THANK YOU for this recipe, I can’t wait to make them! YAY!

  5. Permalink  ⋅ Reply

    Priya

    September 11, 2009 at 7:03am

    This rotis looks like dal parathas, Looks delicious!

  6. Permalink  ⋅ Reply

    Happy cook

    September 11, 2009 at 11:20am

    I have never had stuffed roties i must make them once.

  7. Permalink  ⋅ Reply

    Curry Leaf

    September 11, 2009 at 12:34pm

    Dal ka paratha Trinidad style- its great Vaishali.Hope you are doing well now.i have seen normal Indian parathas with chana/moong dal stuffing,but toor is for the first time.Great

  8. Permalink  ⋅ Reply

    Soma

    September 11, 2009 at 3:01pm

    This is making me really hungry! The roti is so similar to the Dal Puri ( not deep fried), but i use chana dal in it. some hot roti & spicy pickle & a salad..what a perfect meal.

  9. Permalink  ⋅ Reply

    Jaya Wagle

    September 11, 2009 at 4:16pm

    Have to agree with others before me. This is a very interesting combination. I have had it with moong dal and chana dal before though never made it myself.

  10. Permalink  ⋅ Reply

    Gita

    September 11, 2009 at 7:07pm

    Split peas stuffing is a very interesting one…very healthy too with the lentils…the rotis look perfect Vaishali :)

  11. Permalink  ⋅ Reply

    kahliyalogue

    September 11, 2009 at 8:22pm

    Vaishali dear,you`ve got me drooling here!
    What a great recipe.I had no idea about food from trinidad,thank you for bringing this to us aswell as the very neat photos,now I have no excuse!I see this as a perfect lunch on the go,instead of a sandwich..so deliciously healthy!
    Thank you so much! Mia

  12. Permalink  ⋅ Reply

    Indhu

    September 13, 2009 at 8:19pm

    lovely recipe.. I think I should visit you once to learn how to make stuffed rotis.. yours looks perfect… I am hopeless at making them :(

  13. Permalink  ⋅ Reply

    Maxine Campbell

    July 19, 2013 at 8:25pm

    I saw these today and just had to make them! I played around with it a little by using part wholemeal, part gram flour and part 00 which worked well. I followed your filling and it was delicious. Already thinking about what I can do with the leftovers. I made a nice curry with fresh spices and brown basmati rice and my husband and son wolfed down the lot.

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