Last checked: November 2026
Dhal puri is a thin, soft flatbread with ground, seasoned yellow split peas rolled inside. Guyanese tear it by hand to scoop up curry. It came with Indian indentured labourers in the 19th century.
At a glance
- What it is: roti with a dry filling of ground split peas, garlic, hot pepper and roasted cumin
- How it’s eaten: with curry chicken, goat, duck or channa (chickpeas), or with achar (mango pickle)
- Where: cook shops, market food stalls and roti shops along the coast; most common at Indo-Guyanese family events
- Cost: varies; ask for a current quote
- Time to make at home: about 2 hours, plus overnight soaking of the peas
What is dhal puri?
“Dhal” means split peas or lentils and “puri” is a type of Indian bread. The Guyanese version is not deep-fried like an Indian puri. It is cooked on a tawa, a flat iron griddle, and brushed with oil so it stays soft.
A good one is thin, evenly filled and soft enough to fold without cracking.
How is it different from Trinidad dhalpuri?
The bread itself is close. Both countries fill a soft roti with ground split peas seasoned with garlic, pepper and geera (roasted cumin). Spellings vary: dhal puri, dhall puri, dhalpuri.
The bigger difference is how it is often served. In Trinidad, “roti” from a roti shop usually means curry wrapped inside the bread, a style that began there in the 1930s and later spread to Guyana. In Guyana you will find it wrapped too, but at home and at many cook shops it is just as often served beside the curry, and you tear off pieces to eat with it.
How do Guyanese eat dhal puri?
With curry chicken for Sunday lunch, or duck curry at weekend gatherings. Some people eat it plain and warm with achar or mango sour (a cooked, sweet-sour mango sauce).
It is also festival food, made in large batches for Diwali, Phagwah (the Hindu spring festival, Holi) and weddings.
Where can you try dhal puri in Guyana?
- Market food stalls: Stabroek and Bourda markets in Georgetown and Mon Repos Market on the East Coast Demerara sell roti and curry at lunchtime.
- Cook shops: small family-run places along the East and West Coast Demerara and in Berbice. A lunchtime queue is a good sign.
- Family and religious events: if you are invited to a puja, wedding or Diwali gathering, go.
Popular stalls can sell out, so go early in the lunch hour.
How do you make dhal puri at home?
Makes about 8. Soak the peas the night before.
Filling
- 200 g (1 cup) yellow split peas, soaked overnight
- 4 garlic cloves
- 1 wiri wiri pepper or ½ scotch bonnet (adjust to taste)
- 1½ tsp geera (cumin seeds, roasted in a dry pan then ground)
- ½ tsp salt
- ¼ tsp turmeric (optional, for colour)
Dough
- 500 g (4 cups) all-purpose flour, plus extra for dusting
- 2 tsp baking powder
- 1 tsp sugar
- 1 tsp salt
- About 300 ml (1¼ cups) warm water, added gradually
- Vegetable oil for brushing
Method
- Cook the peas. Drain, cover with fresh water, add salt and turmeric, and boil until a pea crushes easily between your fingers but has not turned to mush. Start checking early, as soaked peas cook quickly.
- Dry and grind. Drain, spread on a tray and leave 20-30 minutes. Grind in short bursts with the garlic and pepper to fine, dry crumbs, then stir in the geera. If it clumps when squeezed, dry it longer.
- Make the dough. Mix the dry ingredients, add warm water a little at a time and knead until soft and smooth. You may not need all of it. Oil lightly, cover and rest 30 minutes.
- Fill. Divide into 8 balls. Flatten each into a cup, add 2-3 heaped tablespoons of filling, pull the edges up and pinch firmly to seal. Rest the filled balls, seam side down, for 15-20 minutes.
- Roll. Dust with flour and roll gently from the centre out, turning often, to about 25 cm (10 in). Patch any breaks with flour.
- Cook. Heat a tawa or heavy pan over medium heat. Cook about 1 minute until bubbles form, flip, brush with oil, flip and brush again. It should puff and show light brown spots, 2-3 minutes in all.
- Keep soft. Stack in a clean cloth or between wax paper.
FAQ
Is dhal puri vegan? Usually, yes. The standard dough and filling contain no animal products, but some cooks brush with ghee or butter, so ask if it matters to you.
What is the difference between dhal puri and oil roti? Dhal puri has a split-pea filling. Oil roti (also called paratha) has no filling; it is made flaky by layering the dough with oil, then “clapped” to break up the layers.
Next step: Find the right curry to pair it with in our guide to Guyanese recipes to cook at home, or see the full picture in our Guyanese food guide.