how to make dahl puri

Ingredients:

  • 1 pint split peas
  • 2 lbs flour
  • 1 tablespoon baking powder(slightly heap)
  • 2 tablespoon ground parched cumin(heap)
  • 1 head garlic peeled and chopped
  • 1 hot pepper cut up
  • 2 cups water
  • 1/2 cup oil
  • extra flour for dusting

Preperation:

  • add peas to boiling water,stir water must cover peas 2 inches
  • boil for 18-20 minutes
  • test peas , it must crush between thumb and index fingure
  • strain peas and allow to cool to room temperature
  • add pepper and garlic , mix
  • grind using an old fashon mill or a food processor can also be used make sure the ground product is smooth and does not have any unground particles
  • add cumin and salt , mix well , set aside
  • FLOUR PREPARATION
  • TO FLOUR ADD BAKING POWDER,1/2 TEASPOON SALT
  • ADD WATER LITTLE AT A TIME, KNEEDING FLOUR UNTIL ITS IN A BREAD DOUGH BUT A LITTLE STICKY
  • CUT FLOUR TO SIZE OF A BELL PEPPER, MAKE ABOUT 10-12 BALLS
  • DUST WHEN NEEDED
  • TAKE ONE BALL AND FLATTEN TO THE SIZE OF YOUR PALM
  • PLACE ON THE PALM OF YOUR HAND , ADD2 TABLE SPOON (HEAP) INTO THE DOUGH,CLOSE THE OPEN DOUGH BY PINCHING ALL ENDS TOGETHER
  • MAKE SURE THE PEAS IS FULLY COVERED
  • REPEAT FOR OTHER BALLS DUSTING WHEN NEEDED
  • PLACE FLAT PAN ON MEDIUM HEAT , BRUSH WITH OIL
  • ON A FLAT SURFACE DUST WITH FLOUR,ROLL ONE BALL GENTLY AND EVENLY SO THAT PEAS SPREAD EVENLY
  • YOU MAY NEED TO FLIP THE DOUGH SEVERAL TIMES DUSTING EACH TIME
  • THE FINAL PRODUCT SHOULD HAVE THE SIZE OF A MEDIUM PLATE
  • PLACE ON HEATED PAN , BRUSH TOP WITH OIL ALLOW TO COOK FOR 30 SECONDS  , FLIP AND COOK FOR 30 MORE SECONDS
  • REMOVE AND PLACE ON A FLAT SURFACE WITH A WAX PAPER ON TOP TO PREVENT SWEATING
  • REPEAT WITH ALL OTHER BALLS

SUPERB WITH CURRY OR ALONE

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