|Nutritional Guidelines (per serving)|
|Servings: 8 flatbreads (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 3g||10%|
|*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 an East Indian-style flatbread stuffed with delicious seasoned yellow split peas. This bread is popular in both Suriname and Guyana, and the local scotch bonnet chile pepper gives it a touch of Caribbean flavor. This bread is often served with curry dishes, such as aloo curry (curried potatoes), another Indian dish that is popular in the Caribbean.
- 1 cup dried yellow split peas
- 2 cups chicken stock
- 1 teaspoon ground turmeric
- 2 garlic cloves
- 1 small hot pepper (or 1-2 teaspoons chili powder)
- 1 teaspoon cumin
- 2 1/2 cups self-rising flour
- 3 tablespoons vegetable oil
- 1 cup warm water
- 2 tablespoons extra vegetable oil for brushing
- Coarsely ground salt to taste
Stir the 3 tablespoons of vegetable oil into the flour.
Gradually stir in the warm water. Knead dough until very smooth, adding a little flour if dough is too wet, or a little water if it's too dry.
Cover dough with saran wrap and set aside.
Place the lentils in a pot with the chicken stock and bring to a simmer. Cook for 20 to 25 minutes until just tender. The lentils should be firm, not mushy.
Drain the lentils. In a food processor or blender, process the lentils with the garlic, hot pepper (or chili powder), and spices, until mixture resembles fine crumbs.
Divide the dough into eight pieces and roll each piece into a ball. Cover with saran wrap and let rest for five minutes.
Press one ball of dough into a disk, and place in the palm of your hand. Place 2-3 tablespoons of the lentil mixture in the middle of the circle of dough, and wrap dough around the lentils, pinching the edges together to seal. Repeat with all of the balls of dough.
Place one ball of dough seam-side down on a floured surface. Roll dough into a thin circle, about 7 inches in diameter. Repeat with all eight balls of dough. Cover circles of dough with a dish towel to keep them from drying out.
Heat a heavy flat skillet over medium heat (cast iron skillets, crepe pans, or nonstick skillets all work well).
Brush skillet lightly with oil. When the skillet is hot (a drop of water should sizzle gently) take one of the dough circles and place it on the skillet.
Cook bread for about 2 minutes, brush top with oil and then flip it to cook the other side. Continue to brush with oil and flip bread until it is lightly browned on both sides.
Remove bread to a plate and sprinkle lightly with coarse salt. Cover with foil to keep breads soft and warm while the others are cooking. Breads can be gently warmed, wrapped in foil, in a low (200 degree) oven.
Makes 8 pieces of flatbread.