How a scent can bring you back almost like time travel. I can see it all in front of me again without having to even close my eyes. It is just like I’m there again. The same applies to the dish we are making today. We are making a dish that is very common in the Surinam and Indian kitchen as this dish is originally from India. Today I show you how to make soft savory roti with Dahl filling. Lets get started!
I don’t know about you but when it comes to food for the longest time my eyes were always bigger than my stomach. Seriously over estimating the amount of food I could eat. We had a rule at home that we always finish our plate and to this day I find it hard to leave food on the table.
This one time we were at a birthday party of my aunt. In Surinam culture it is common that when you go visit on a birthday you eat a meal and this time was no exception. My aunt and three or four other ladies were working hard in the kitchen to make sure everybody got to eat. Can you imagine on a birthday cooking for like 40 to 50 people? She was making roti with all the bells and whistles. So the roti base, potatoes, chicken or beef, egg and kouseband which is like a long green been cut into small piece.
For all the children they would cook kids size roti but I thought I would have no problem eating a grown up portion. So my aunt got me one. I think I sat there for more than an hour trying to eat it all. My father a little annoyed by my eyes being bigger than my stomach said nothing but the expression on his face said enough.
I chewed and chewed and finally I managed to finish my plate or that is what I can remember. It would not surprise me if in the end my aunt took away my plate saying something like enough is enough child. Well the scent of cumin and dahl that is so characteristic for roti that it takes me back to that birthday every now and again.
Making roti is not difficult but has a number of steps. We make roti with dahl filling but you can also make roti with potato filling or without any filling and then it is just a regular tortilla again.
The base of roti is self raising flour or flour with baking soda and baking powder added separately. Off course water and salt. Dahl filling is made of yellow split peas that need to be cooked. I opted for the yellow split pea flower. With hot water it is the same result as cooking the yellow split peas until soft and then cook with a chili pepper mix.
In order to have soft roti you should use oil when you cook the roti. Flip regularly and keep them warm underneath a fresh kitchen towel. These are so good you can eat them all by them selves. Just try you will see I am right.
How to make soft savory roti with dahl
How to store?
These deep freeze really well so you can make a batch and store for future use.
I hope you enjoy this recipe how to make soft savory roti with dahl! If you make any my recipes? Tag @thetortillachannel on Instagram to let me know.
Have you every eaten roti? Let me know if you did and how much you like it.
We are making a dish that is very common in the Surinam. Today I show you how to make soft savory roti with Dahl filling. Lets get started!
- 250 grams of self-raising flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 150 ml of hot water
- flour for dusting the counter top
- 70 grams of yellow split pea flour or 70 grams of yellow split peas
- ½ teaspoon cumin
- ½ teaspoon turmeric
- 1 Chili pepper
- 1 clove of garlic
- 1 shallot
Combine the self-raising flour, salt, baking powder and water.
Stir the mixture
Knead the mixture with your hands into a cohesive dough
Let is rest for 1 hour
For the Dahl filling
Add hot water to the yellow split pea flour and stir thoroughly
Add the Kurkuma and stir again
Let is rest for at least 10 minutes
Add the clove of garlic, pepper, shallot in a mortar and pestle. Grind until a soft paste starts to form.
Add the cumin and grind so more. Then set aside
Bake the pepper mixture shortly and add the Dahl until almost all the moisture has evaporated (do not make it to dry)
Shape the dahl into small balls
Take the dough and knead thoroughly. Divide into 4 to 5 balls the size of a large golfball
Take the roti ball and add the dahl filling in the middle of the dough ball. Close the dough around the dahl and then roll the roti on a dusted counter top
Heat pan and bake the roti without oil
Wait for the roti to rise then start brushing the roti with oil and turn
Brush the back side with oil as well.
Turn regularly until light brown patches appear and then you are done.
Make certain there is enough moisture in the dahl. Else the center of the roti will become very hard.
Calories: 12 kcal Fat: 2 g Protein: 4 g Carbohydrates: 22 g