dhalpuri1I’ve owed you guys this recipe for a little while now.  I’m feeling very guilty, so in the middle of my vacation I got out my laptop and decided to finally post it.  Please forgive me.  I originally posted the picture of dhal puri in my Foodbuzz 24, 24, 24 post, but never the recipe.  So here it is!  Its an Indian flatbread that has a flavorful split pea filling…no curry needed with this.  


Get the Recipe Dhal Puri


  • 3 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 4 oz shortening
  • 1 to 1 1/4 cup water
  • 1/2 tsp salt
  • 1/2 cup oil
  • Filling
  • 1 cups yellow split peas
  • 2 cloves garlic, crushed
  • 1/2 tsp cumin
  • 1/2 tsp garam masala
  • 5 sprigs of thyme, leave removed from stem and chopped
  • 1 tsp salt
  • 1/2 hot pepper, optional I used scotch bonnet


  • To make the dough: Place flour, baking powder and salt in a bowl.  Combine shortening or ghee with the flour( you can use a food processor, hand or knife). 
  • Add water to mixture.  Knead dough for 5 mins.  Cover and allow to sit for half hour.
  • To cook the peas: Boil peas in a pot of water for 15 mins.  Drain.  Add garlic, thyme, pepper, geera(cumin), garam masala and salt. 
  • Place in a food processor and chop until smooth (there should be no grains).  Filling should be lose and not a paste.  Allow split peas filling to cool completely before filling the dough.
  • Place dough on a well floured surface and cut  into 6 pieces.  Flatten a ball of dough and place 2 heaping spoonfuls of filling in center.  Pinch edges close.  Repeat with all the pieces of dough.
  • Roll out the dough into even rounds about 9 inches ensuring that the filling spreads evenly. 
  • Place on an oiled griddle or tawa over medium heat.  Allow to cook for about 30 seconds then flip.
  • Brush the top with oil then flip again. 
  • Cook on that side for for about 30 seconds until it puffs up and then remove from heat.  Place wax paper between each dhal puri to prevent  from sticking together.
Author: Jehan Powell