|Nutritional Guidelines (per serving)|
|Servings: 10 to 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Dhal Puri is a type of Indian-inspired flatbread that is made in the Caribbean. The flatbread is stuffed with a seasoned filling of ground split peas. A Dhal Puri can be eaten as is or with a sour (a type of chutney). In the Caribbean, it is often eaten with some type of meat or poultry curry. Vegetarian options are also available.
- For the Filling
- 1 cup yellow split peas (soaked overnight)
- Salt to taste
- 4 cloves garlic (chopped)
- Hot pepper to taste (chopped)
- 2 teaspoons ground cumin
- For the Dough
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon oil
- 1 1/4 cups lukewarm water (a little more or less may be needed)
Drain water from peas that have been soaking overnight. Rinse peas a few times until the water runs clear. Transfer peas to a pot along with water to cover the peas and bring to a boil on high heat. When the peas come to a boil, add salt to taste and cook until the peas have a slight bite to it. Drain thoroughly and spread out on a large baking sheet to air dry.
Add garlic and pepper to the bowl of a food processor and pulse to mince. Scrap down the sides of the bowl. Add peas and pulse until the mixture is very fine, like cornmeal. The mixture should not be like a paste. Transfer to a bowl and fluff with a fork.
Add cumin, mix, and fluff. Set aside.
Meanwhile, add flour, baking powder, sugar and salt to a large bowl and mix thoroughly. Drizzle in oil and incorporate into the mixture.
Add lukewarm water to make a dough. Once the dough comes together, knead for 3 minutes. Rub oil all over the dough and place in a bowl and let rest for at least 30 minutes.
Knead the rested dough for 1 to 2 minutes and then cut into 10 to 12 equal pieces.
Working with one piece of dough at a time, pat each piece into a round disk, about 3 inches wide. Place the dough in one hand and form a cup. Using a tablespoon, add the filling to the dough (do not over stuff). Pinch the ends of the dough together to seal in the filling.
Place the stuffed dough, seam-side down on an oiled baking sheet. Pat each stuffed dough-ball with a little oil to prevent a skin from forming.
Repeat steps 2 and 3 until all the dough is stuffed. Cover the stuffed dough with plastic wrap and let rest for 30 minutes.
Heat a tawah (flat iron griddle) or a 10 to 12 inch cast iron skillet over medium heat.
Meanwhile, flour work surface and rolling pin. Take one of the stuffed dough-balls and flatten with your hand; working from the center, start rolling the dough back and forth, turn the dough to a 90-degree angle and keep rolling and turning until you have a round, thin, flat dough (it may be necessary to dust the rolling pin or work surface with a little extra flour as you work).
Dust off any excess flour and transfer the rolled dough to the tawah, griddle or cast iron skillet. Let cook until parts of the dough start to puff up with little bubbles; immediately flip the roti, brush with oil, let cook for 30 seconds then flip and brush the other side, cook for another 30 to 45 seconds and then remove from heat with a flat spatula. Reduce heat if the roti is browning quickly and not cooking through.
Place in a basket lined with a tea towel and kitchen paper.
Repeat steps 2 and 3 until all the dhal puri is cooked. To prevent the puri(s) sticking together, place a 4-inch piece of wax paper between each dhal puri as it is added to the basket.