They were delicious and so easy to make. The filling consisted of a spicy stir fry/stew of things that had to be used up: the remains of the chicken, chickpeas, and some fresh peas from the garden, onions etc and spices, thyme, parsley and coriander from the garden. A bit like a Mauritian rougaille.
As I was flicking through to find the page of the recipe, my eye was caught by 'Lentil-stuffed flatbreads'. Reading a little further into the recipe I saw the name Trinidadian dhal puri roti....so they make these there. I wonder how they compare to Mauritian Dhal Puri?