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Dhal Puri

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Servings 6
Author Jehan Powell

Ingredients

  • 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

Instructions

  • 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.