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1
Boil the split peas in unsalted water until fully tender but not waterlogged — they must hold enough body to be ground dry, not mashed wet. Drain thoroughly. Mill or pound the cooked peas with the garlic, cumin, and salt into a fine, crumbly meal. The filling is ready when it presses into a ball without sticking and releases cleanly from the hand.
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2
Combine the flour, baking powder, and salt. Add warm water gradually, mixing to a smooth, pliable dough that is soft but not tacky. Rub the surface with oil, cover, and rest for at least 30 minutes. The dough is ready when it stretches without tearing under gentle pull.
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3
Divide the dough into four equal balls. Flatten each into a disc, place a portion of the split-pea filling at the centre — enough to flavour and substantiate but not so much that it breaks through — gather the edges up and pinch firmly to seal. Rest the stuffed balls, sealed side down, for 10 minutes. They are ready when the seal holds under light pressure without opening.
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4
This is where the dhalpuri lives or dies: roll each stuffed ball out on a floured surface, working from the centre outward with even, confident pressure, until it reaches a thin, even round of roughly 30 cm. If the rolling is rushed or the pressure uneven, the split-pea layer will breach the dough, leaving bare patches and a roti that burns at the thin points. The surface must be uniformly matte and smooth, with no visible bulging or tearing.
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5
Heat the tawa or flat cast-iron griddle over medium-high heat until a pinch of flour dropped on the surface colours within 10 seconds. Cook each roti, brushing the upper surface with oil or ghee as the underside sets. Flip once the underside shows dry, faintly golden patches with no raw sheen — this takes roughly 1 to 2 minutes per side. The roti is done when both surfaces carry even, pale brown spots and the bread puffs slightly at the edges.
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6
For a buss-up-shut finish: immediately after removing from the tawa, clap the roti between the palms or beat it with the flat of the tawa stick, working across the whole surface, until the layers fracture and the bread tears into its characteristic shredded appearance. The smell at this moment — toasted wheat and ghee releasing together — confirms the layers have opened properly.
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7
For the curry: toss the chicken with curry powder, garlic, and salt and allow it to marinate briefly. Heat the oil in a heavy pot, add the seasoned chicken, and cook over medium heat, turning as needed, until the curry powder is fully bloomed and the meat is cooked through. Reduce, uncovered, until the sauce clings thickly to the pieces and does not pool freely at the base of the pot. A curry that runs is a failed wrap; the sauce must coat a spoon and hold its shape when the spoon is lifted.
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8
To assemble: lay a warm roti flat, place a portion of curry at the centre, fold the sides in and roll into a wrap. The roti should enclose the filling completely, with the thick curry holding its position inside the bread without dripping from the bottom.