Dhal Puri
Dhalpuri
Jehan Powell · jehancancook.com · 2009 · 6
Against 25 Trinidadian roti recipes
More fat than 96% of recipes and no sugar, unlike 56%.
How it compares
Against the typical batch: the median of 25 Trinidadian roti recipes, per 100 g of flour.
- More fat than 96% of recipes: 59% of the flour weight against the typical recipe's 22%, about 2.5 times as much.
- Baking powder in the middle half of recipes: 1.8% of the flour weight against the typical recipe's 2.5%.
- No sugar at all, where 56% of recipes use some (most of those 1.4 to 2.1% of the flour weight).
Ingredients (13)
- 3 cups all purpose flour≈ 375 g
- 1 1/2 tsp baking powder≈ 7 g
- 4 oz shortening113 g
- 1 to 1 1/4 cup water≈ 267 g
- 1/2 tsp salt≈ 3 g
- 1/2 cup oil≈ 109 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 cups yellow split peas≈ 237 g
- 2 cloves garlic (crushed)n/a
- 1/2 tsp cumin≈ 2.5 g
- 1/2 tsp garam masala≈ 2.5 g
- 5 sprigs of thyme (leave removed from stem and chopped)n/a
- 1 tsp salt≈ 6 g
- 1/2 hot pepper (optional I used scotch bonnet)n/a
flour 375 gbatter 874 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.
- Water71% · 30th percentile · median 72%
- Baking powder1.8% · 24th percentile · median 2.5%
- Fat59% · 98th percentile · median 22%
- Sugar0% · 22nd percentile · median 1.1%
- Salt0.8% · 24th 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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