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
- 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.