To a large deep pot, add 64 ounces of water, along with the split peas, ground turmeric and 1 teaspoon of salt.

Boil for 30 minutes, or until the peas pop when pressed between your fingers.

Drain the peas, rinse them with cold water, then set them aside to cool for 30 minutes.

Add the cooled split peas to a food processor, along with the garlic cloves, seedless Scotch bonnet pepper and chadon beni, then pulse 3 to 4 times to turn the split peas into a crumble.

You may need to scrape down the sides to return the split peas to the center in between pulsing to ensure all of the split peas get crumbled.

To dry out the moisture of the split peas, add the high-heat cooking oil to a deep pot over medium heat, then add the mixture of split peas to the pot.

Mix in the ground cumin and remaining salt. Sauté the split peas until they have dried out. The goal is to have a dry crumble.

During the drying out process, you may need to scrape the bottom of the pot with a wooden spatula multiple times to avoid the pot bottom from burning.

This process can take 10 to 20 minutes. Remove the pot from the heat and set it aside.

In a large mixing bowl, combine the flour, instant yeast, salt, sugar and ground turmeric. Give it a good mix, then use your hands to mix in the butter and, a little at a time, pour in the warm water.

Pour in just enough water to form a big ball of soft, smooth dough. The dough should be on the drier side, no longer sticking to your hands.

Cover the bowl and let the dough rest in a warm area for 15 minutes. Separate the dough into eight equal balls. One ball at a time, use your hands to flatten each ball until it’s the size of your hands and form a large pocket in the middle.

Lightly dust the pocket with flour, then use a dinner spoon to add two spoons of the split peas crumble, known as dhal puri.

Enclose the dhal puri into the ball of dough. It should look like a ball of dough with dhal puri hidden inside.

Dust the counter surface with flour, then roll out the dough ball stuffed with dhal puri as flat as possible without the dhal puri bursting out of the dough. Aim to roll it out approximately ¼ inch (0.6 cm) flat.

Heat a large flat cast-iron pan (preferably) or a nonstick pan over medium-low heat, coat it with a light layer of oil, then place the flat roti on top. Oil the entire surface of the roti, then flip it and oil the other side.

Flip the roti every 15 to 30 seconds until there are light brown specks on both sides. Place the roti in a container or basket lined with a kitchen towel. Cover the roti with the towel to keep it warm. Repeat these steps for the remaining dough balls.

Add the chana, aloo and spinach filling to the center of your roti skins then fold in the sides of the roti to pocket in the filling.

Place a plate on top of the roti, then flip over the plate and roti. Cut the loaded roti in half and enjoy.