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Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

This fluffy bread is filled with a fine powder made from cooked lentils. Unlike East Indian puris, which contain onion, garlic, or even potatoes, Dalpuri is incredibly light. It has become the standard roti to eat with curry.



  • ¾ cup dried yellow split peas
  • 1 teaspoon ground turmeric
  • 4


Make Filling

1 Wash the split peas and place in a pot with 3 cups of water. Bring to a simmer and cook until tender but not mushy, about 20 minutes. Drain.

2 In a food processor, place the cooked split peas, turmeric, garlic, chili pepper, shado beni, and cumin. Pulse to a coarse consistency like wet sand. Set aside.