Dhal Puri

Dhal Puri

Dhal is yellow split peas. Dhal Puri  is a traditional flat bread made with white flour and ground split peas. This is a special dish that is served on special occasions such as weddings or religious functions.  It’s tricky to make but worth it. I know a lot of people who grind the dhal  which is yellow split peas by hand. But it is more efficient to use a blender or food processor. Pairs well with curries and  vegetables.

Guyanese Dhal Puri-Split Peas filled Flatbread

January 30, 2018
: 12-15
: 30 min
: Medium


  • Filling:
  • 1 pound dried yellow split pea‘s rinsed
  • 8 cups water
  • One green onion, finely chopped next line
  • Four cloves of garlic minced
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
  • Two small hot peppers, seeded and minced
  • Salt to taste
  • Puri Dough:
  • 8 Cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 Teaspoon salt
  • 2-2 1/2 cups water
  • 1 Cup vegetable oil or ghee
  • Step 1 For filling:
  • Step 2 Place peas in a large pan with 8 cups of water and bring to a boil.
  • Step 3 Cover partially and cook over medium high heat until peas are tender, about 20 to 25 minutes.
  • Step 4 Drain and spread peas on wax paper to dry about 20 to 30 minutes.
  • Step 5 Prepare Dough:
  • Step 6 In a large mixing bowl, mix flour, baking powder, and salt .
  • Step 7 Gradually mix in enough water to make a soft dough. Knead dough until smooth and elastic.
  • Step 8 Cover and let rest 30 minutes.
  • Step 9 Grind peas in food processor or blender until the mixture resembles very find breadcrumbs.
  • Step 10 Transfer to a large mixing bowl. Add green onions garlic, cumin, turmeric, hot peppers salt to taste and mix well. Set aside.
  • Step 11 Place dough onto floured surface and divide into 15 equal pieces.
  • Step 12 Take one dough piece and knead for 30 seconds then flatten or roll to a diameter of 4 inches.
  • Step 13 Holding dough into the palm of your hand, spoon a heaping tablespoon of fsplit peas filling into the middle, pull edges of dough to the center, forming a ball. Firmly press edges together to seal.
  • Step 14 Repeat with remaining dough and filling, placing each ball sealed edge down on a lightly floured surface.
  • Step 15 Heat large frying pan, electric skillet or Guyanese Tawa (flat iron) over medium heat.
  • Step 16 Working on a floured surface, using a rolling pin, roll one filled dough piece to a diameter of 7 to 8 inches turning it over while rolling.
  • Step 17 Cook the dhal puriss until lightly brown on one side, then turn and brush cooked side and edges with oil. Continue to cook until underside is brown: the dhal puris should puff up like a balloon.
  • Step 18 Place cooked dhal puris on an oven safe plate with a clean kitchen towel. Fold the dhal puri in half and keep warm while cooking the remainder.
  • Step 19 Serve warm.

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