We’re having a Tiki Secret Supper & cocktail night at the Swallow Tail (Mar 29), so I had to test out recipes for Dhalpuri Roti as it kicks ass. The first time I had it was at Rihanah’s Trinidad Roti in Port Moody (the Bomb). I’m making goat roti for the dinner, if you want to come check dets here. We’re also having a contest to win 2 free seats at Tiki.
Here’s the recipe from Chef Chris at the Caribbean Pot
Tips for Recipe: I found a spectacularly similar recipe to Rihanah’s which turned out pretty well on my first try. I have to nail the split pea filling consistency. I overcooked them a bit so it was more of a paste than a coarse meal. I would also make each roti smaller so they fit in my pan and cook evenly next time (and add less filling), but other than that it was a SWISH! I used peanut oil to brush with, because I love the flavour of it. They turned out so chewy and lovely, I put on some dubstep just to celebrate.
Note on ingredients for Vancouverites: Bought some stellar organic yellow split peas at the new Organic Acres on Main street