Yield: 6 Rotis

INGREDIENTS

For Filling:
Split Peas - 2 cups
Water - 10 cups
Turmeric Powder (Saffron) - 2 tsp
Salt - 1 1/2 tbsp
Chadon Beni/Culantro - 12 leaves/ 1/4 cup
Scotch Bonnet Pepper - 1 tbsp or to taste (seeds & core removed)
Garlic - 3 tbsp (minced)
Coconut Oil/Ghee - 3 tbsp
Roasted Geera/Cumin Powder - 1 tbsp

For Dough:
All Purpose Flour - 4 cups
Baking Powder - 1 tbsp
Brown Sugar - 1 1/2 tsp
Salt - 2 tsp
Warm Water - 1 1/2 cups
Melted Ghee - 1 tsp + 1/2 cup

METHOD

1. For the filling, add water to a pot and bring to a boil over medium heat.
2. Add split peas, turmeric and salt.
3. Partly cover the pot and allow to cook until tender, approximately 30 minutes.
4. Drain and allow peas to cool and dry completely.
5. Once cool and dry, add 1/2 to food processor.
6. Add chadon beni, pepper and garlic and process into a fine powder. Be sure not to allow it to turn into a paste.
7. Remove from processor and add remaining split peas, processing into a fine powder.
8. Remove from processor and add to remaining filling.
9. Add geera powder to filling and taste for salt. Add If needed.
10. Set aside.
11. Heat a pot over high heat.
12. Add coconut oil/ghee.
13. Once oil is hot, add filling and cook for 5 minutes, stirring constantly to ensure all excess moisture is removed.
14. Remove from heat and allow to cool.
15. For the dough, add flour, baking powder, brown sugar and salt to a bowl.
16. Mix together and make a hole in the middle.
17. Add water and knead for 3 to 5 minutes.
18. Once dough is formed, place in a bowl, rub 1 tsp of ghee all over it, cover and allow to rest for 30 minutes.
19. Divide dough into 6 equal pieces (weigh them if necessary).
20. Using your hand, press each one out into a 4” disc, ensuring not to press out the middle of the dough.
21. Fill each one with 1/4 cup or more of filling. Do not overfill!
22. Seal each one by bringing the ends and pinching them together as illustrated in the video. I suggest you watch this part several times before attempting.
23. Once sealed, dust with flour, place on a floured surface, cover and allow to rest for 30 minutes.
24. On a lightly floured surface, using your rolling pin, roll each roti out to 1/8 inch thick, ensuring to turn your roti 90 degrees counter-clockwise after each roll.
25. If this is your first attempt, you may want to roll it out to 1/4 inch thick as it may burst, causing the filling to spill out.
26. Heat your tawa over medium heat.
27. Once heated, brush with ghee.
28. Remove excess flour from your roti by gently tossing it from hand to hand several times.
29. Immediately place on tawa and spread your roti into a circle.
30. Brush with ghee and flip after 30 seconds.
31. Once flipped, apply ghee to any dry spots and allow to cook for 30 seconds.
32. Flip several times, ensuring the ends are cooked.
33. Once cooked, fold roti as illustrated in the video, remove from tawa and place into an insulated container and allow to sit for 5 to 10 minutes.

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