Make Ahead

How to make soft savory Roti with Dahl

August 15, 2017
Photo by The Tortilla Channel
Author Notes

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! —The Tortilla Channel

  • Makes 4
  • 250 grams self-raising flour
  • 0.5 teaspoons baking soda
  • 0.5 teaspoons salt
  • 150 milliliters hot water
  • 2 tablespoons flour for dusting the counter top
  • 70 grams yellow split pea flour or yellow split peas
  • 0.5 teaspoons cumin
  • 0.5 teaspoons turmeric
  • 1 Chili pepper
  • 1 clove of garlic
  • 1 shalot
In This Recipe
  1. Combine the self-raising flour, salt, baking powder and water
  2. Stir the mixture
  3. Knead the mixture with your hands into a cohesive dough
  4. Let is rest for 1 hour
  5. For the Dahl filling. Add hot water to the yellow split pea flour and stir thoroughly
  6. Add the Kurkuma and stir again
  7. Let is rest for at least 10 minutes
  8. Add the clove of garlic, pepper, shallot in a mortar and pestle. Grind until a soft paste starts to form
  9. Add the cumin and grind so more. Then set aside
  10. Bake the pepper mixture shortly and add the Dahl until almost all the moisture has evaporated (do not make it to dry)
  11. Shape the dahl into small balls
  12. Take the dough and knead thoroughly. Divide into 4 to 5 balls the size of a large golfball
  13. 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
  14. Heat pan and bake the roti without oil
  15. Wait for the roti to rise then start brushing the roti with oil and turn
  16. Brush the back side with oil as well
  17. Turn regularly until light brown patches appear and then you are done

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