Dhalpuri by Taste Of Trini
Dhalpuri
Reshmi Rampersad · eatahfoodtt.com · 2019 · 14
Against 25 Trinidadian roti recipes
Less water than 96% of recipes and less baking powder than 96%.
How it compares
Against the typical batch: the median of 25 Trinidadian roti recipes, per 100 g of flour.
- Less water than 96% of recipes: 44% of the flour weight against the typical recipe's 72%.
- Less baking powder than 96% of recipes: 1% of the flour weight against the typical recipe's 2.5%, about half as much.
- No fat at all, where 84% of recipes use some (most of those 14 to 34% of the flour weight).
- No salt at all, where 92% of recipes use some (most of those 1.2 to 2.2% of the flour weight).
Ingredients (10)
- 7 1/2 cups of flour (some extra for rolling out)≈ 938 g
- 2 tsps of salt 1 1/2 tablespoons baking powder≈ 9 g
- 1 1/2 - 2 cups of water (enough to make a soft dough)≈ 415 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 lbs of split peas907 g
- 2 teaspoons of salt≈ 12 g
- 2 teaspoons of turmeric powder≈ 10 g
- 5-8 cloves of garlicn/a
- 1 hot pepper to grind together with the dhal/split peasn/a
- 2 teaspoons of salt (to taste)≈ 12 g
- 2 teaspoons roasted ground geera≈ 10 g
flour 938 gbatter 1362 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 25 recipes. Shaded: the middle half. Tick: the median.
- Water44% · 2nd percentile · median 72%
- Baking powder1% · 2nd percentile · median 2.5%
- Fat0% · 8th percentile · median 22%
- Sugar0% · 22nd percentile · median 1.1%
- Salt0% · 4th percentile · median 1.2%
Keep exploring
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Nearest by baker's percentages: water, baking powder, fat, sugar, salt.
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