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Trinidadian Rotis Stuffed with Split Peas

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main/Bread
Cuisine: Trinidadian
Diet: Vegan, Vegetarian
Keyword: Trinidadian rotis
Servings: 8 rotis
Calories: 293kcal


For the dough

  • 3 cups whole wheat flour
  • 2 tbsp vegetable oil
  • tsp salt
  • 2 tsp baking powder

For the split peas stuffing

  • 1 cup yellow split peas (or tuvar dal, cooked until tender. drained)
  • 1 tbsp vegetable oil
  • 1 onion (finely minced)
  • 2 green chili peppers (like jalapeno or serrano, minced)
  • 3 cloves garlic (minced)
  • 1 tbsp ground cumin
  • Salt and ground black pepper to taste


Make the roti dough

  • 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.

Make the stuffing

  • 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.

Put the rotis together:

  • 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.
  • Spray or brush on a tiny amount of oil. 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.


Calories: 293kcal | Carbohydrates: 50g | Protein: 12g | Fat: 7g | Saturated Fat: 5g | Potassium: 544mg | Fiber: 11g | Sugar: 3g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 3mg