Dhalpuri Roti (using a food processor) | Thin & Soft! | EASY Step-by-Step Recipe

Learn how to make this absolutely SOFT, THIN & DELICIOUS Dhalpuri Roti with my easy to follow step-by-step instructions. Ingredients (For 6-16 inch dhalpuri) Dhal Filling ✅️ 1 lb (2 cups of dhal) ✅️ 1 tsp of turmeric ✅️ 6-8 cups of water ✅️ 8 cloves of garlic ✅️ hot peppers & pimento peppers ✅️ 8 curry/karripillay leaves ✅️ 8 bandhania/chadon beni/culantro leaves ✅️ Salt (your preference) ✅️ 1-2 tsps roasted ground geera (add as much or as little as you like) Note: If you have digestion issues, soak the split peas for a few hours or overnight & throw out that water before proceeding to boil. Freeze leftover filling. Dough ✅️ 3 cups of sifted, AP flour (I used Peter Pan brand ✅️ 1.5 tsps of salt ✅️ 1.5 tsp of brown sugar ✅️ 2 tsps of baking powder ✅️ 2 tbsps of ghee (or other type of fat) ✅️ 1 cup of boiling dhal water + 1/4 cup of regular lukewarm water (or you can use regular hot water with 1/4 tsp of turmeric dissolved in it) * You may need more or less water depending on the brand of flour & the humidity of where you live. For Cooking the Rotis ✅️Partan/ Dry Flour ✅️Oil (I used avocado oil) ✅️Belna/Rolling Pin ✅️Tawa/Griddle ✅️Enamel Cup/Silicone Brush/Puchara for brushing oil ✅️Parchment Paper, Butcher Paper or Clean ✅️Kitchen Towel for wrapping & storing rotis Note: This recipe make 6 16 inch rotis or 9 smaller ones. CHAPTERS 0:00 Introduction 0:59 Ingredients 2:07 Washing & boiling split peas 3:08 Kneading the dough 4:26 Straining the dhal 5:10 Making loyas/small balls 5:32 Grinding the dhal filling 7:03 Stuffing the dough 9:38 Rolling out/"belaying" the dough 10:08 Cooking the roti 14:19 The finished dhalpuri