IslandMix

I really need one for dalpuri (especially the dough)

I have one that calls for powdered milk... but that is so expensive (the market only sells it in these gigantic containers)


so what is a good dalpuri dough


what kind of flours do yall use?

all purpose
whole wheat
bread
atta
chapati flour
bhakri


i usually use all purpose or bhakri or a mix of both/// but a lot of people tell me to try atta oir maybe also something called "durum" I forget!

Dhalpourie Roti, the Roti Joupa way - a photoset on Flickr

i love these pics of dal puri being made in a london roti shop!

anyone know how to "toss" the roti after rolling it out?

YouTube - Ko-Tao Banana Roti (Loti) by Professional

a beautiful video of someone making banana roti with coconut in thailand


he doesnt use a rolling pin, he does it all by hand

I can do this, to a certain extent. but its not nearly as fast, pretty, or impressive!

well

as far as I know, for a dhalpuri:

you cannot go wrong with self rising flour and water

OR a mix of all purpose flour, baking powder, and salt (same thing as self rising flour, but you can precisely adjust the baking powder and salt content!)


I think its good to rub dough with a little oil while it rests (along with a damp towel) to keep it soft


but what is the opinion on actually putting oil into the dal puri dough???

you must really love your belly

LOL

As long as he working on his sixpack, it alright....

The guy is always talking about food, if its not your favorite ingredient it some thing about roti. He is a joker

i do pilates, yoga, cardio, and i lift weights...


still got a love handle, but it is shrinking!!!!!

seriously, please post recipes!

whats the secret to dhal puri dough?

I can make the pea filling good, not too soft.

but I need dough that i can make so it is softer

my last batch had a dough with one tablespoon of baking powder to two cups of flour (a lot of baking powder)

as well as one tablespoon of crisco to one cup of flour


it was a very soft tender dough, maybe one of the best yet, but it "broke too easily.

the roti didnt really puff because the dough would break and the steam would come out...

my dhal puri tips

dont boil the peas for much more than 15 minutes or they will be too soft (medium heat, lightly bubbling)

dont grind too much hot pepper, garlic or onion into the peas or they will get too soggy

if it does get too soggy, simply spread the mix out in a baking pan and let it dry out!!!

another spice u can use is hing which is a root in the onion and garlic family. hing powder is bright yellow and used a lot in indian cooking, especially for people that do not eat garlic or onion... (like the krishna devotees)

hing will have ur house smelling like an indian resteraunt.

no matter whgat kind of flour u use, make sure to use all purpose for the rolling out and dusting!


some cooks flatten the dough ball and then put the filling and stretch/fold the dough over to make into a ball

this is tricky and messy

I have found it is easier to just pinch form the ball into a cup for the filling, its a lot quicker and easier!

also, dust the part of the dough that will encase the filling lightly with flour to prevent the filling from sticking to the dough!



when rolling out the puri, dont do it all on one side, make sure both sides are lightly floured and turn it every few rolls so it presses out the filling evenly on the top and bottom!!!

I am conducting the great dal puri experiment!

im trying to find out what mix of flour, fat and baking powder makes the best dal puris

so far I have one with just water and flour, one with water and baking powder, and one with water, fat and baking powder

i kneaded each one for 6 minutes and used ice water

and now they are resting for one hour!

i never made dhalpurie roti, only paratha. but here is the recipe for dhalpurie roti from my naparima girls cookbook:

Serves 8 or more
1/2 lb. split peas
1/2 teaspoon saffron
2 teaspoons of salt
3 cloves of garlic
1 tablespoon of vegetable oil
2-3 teaspoons of ground cumin (geera)
4 cups of flour
3 teaspoons of baking powder
1 1/2 cups of water to mix (approx.)
1/4 cup oil or melted margarine or combination of both for coating



1. Boil split pleas with saffron, 1 teaspoon salt and garlic until firm but cooked. Drain well.

2. Grind to a powder and fry in 1 tablespoon oil for 1 minute turning constantly to avid sticking or burning.

3. Add geera and salt to taste. Cool.

4. Mix together flour, baking powder, 1 teaspoon salt and water to make a soft dough.

5. Kneed dough until smooth.

6. Cut dough into 8 pieces or according to the size of the tawah.

7. Shape into round balls; open each and in the center place about 3-4 tablespoons of prepared split pea filling inside. Dredge lightly with flour to prevent sticking.

8. Carefully roll out filled balls very thinly, using enough flour on surface to prevent sticking.

9. Heat and grease tawah and place a rolled roti on it.

10. Cook for 1 minute; turn over roti and brush with oil or melted margarine.

11. Cook for 1/2 minute and turn over and brush with oil.

12. Cook remaining filled dough in this way.

thank you!

Well for roti recipes, I suggest you to read book: The Ultimate Rotisserie Cookbook. A good cookbook for the rotisserie. It explains absolutely everything about how to prep the meat including brines and marinades. You can find it in the library, I found it online for $30 a litttle expensive though, I will get one.