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1
Bring chicken stock and yellow split peas to a boil in a saucepan. Reduce heat and simmer until split peas are soft, about 20 minutes. Drain and let cool, about 15 minutes.
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2
Combine yellow split peas, scotch bonnet chile pepper, garlic, turmeric, and cumin in a food processor; blend until filling is finely ground.
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3
Combine flour and 2 tablespoons vegetable oil in a large bowl. Pour in water slowly, stirring constantly, until dough starts to come together. Add a little more water if dough seems dry.
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4
Knead dough on a floured work surface until soft and no longer sticky. Let dough rest for 10 minutes, covered with a damp cloth.
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5
Roll dough into a large circle about 1/4-inch thick. Brush 1 teaspoon vegetable oil over the surface of the dough. Roll up into a long roll. Cut into 10 pieces. Roll each piece of dough into a 6-inch circle. Let circles rest, covered with damp cloth, for 5 minutes.
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6
Divide filling among circles. Wrap dough around filling, pinching edges to seal; roll into balls. Roll each ball back out into a large, thin circle.
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7
Heat 1 teaspoon oil in a large skillet. Cook 1 piece of dough in the hot skillet until it puffs up and turns light brown, about 2 minutes. Flip and continue cooking until second side is browned, 1 to 2 minutes. Transfer to a colander to cool; cover with a damp cloth. Repeat with remaining oil and dough.
