Dhal Puri
The Quirky Foodster Team
Ingredients
- All-purpose flour, plus extra for dusting — 400 g (3 1/4 cups)
- Salt, divided — 1 1/2 tsp
- Water, warm, divided — 260 ml (1 cup plus 2 tbsp)
- Yellow split peas, soaked 4 hours and drained — 250 g (1 1/4 cups)
- Garlic, minced — 2 cloves
- Cumin, ground — 1 tsp
- Turmeric, ground — 1/2 tsp
- Vegetable oil, plus extra for cooking — 3 tbsp
Method
- Make the dough: mix the flour with 1 teaspoon salt, then work in about 240ml of the warm water and 1 tablespoon oil to form a soft, smooth dough. Knead 5 minutes, cover, and rest 30 minutes.
- Meanwhile, boil the drained split peas in fresh water until very tender, about 20 minutes, then drain thoroughly and cool slightly.
- Pulse the cooked split peas in a food processor with the garlic, cumin, turmeric and remaining salt until you have a dry, fine, crumbly mixture -- it should not be wet or pasty.
- Divide the dough into 8 balls. Flatten each into a small disc, place a spoonful of the split pea filling in the centre, then gather the edges up and pinch closed to seal, forming a stuffed ball.
- Gently flatten and roll each stuffed ball out into a thin round, taking care not to tear the dough so the filling stays sealed inside.
- Cook on a hot, lightly oiled griddle for 1-2 minutes per side, pressing gently with a cloth pad, until lightly browned in spots and cooked through. Keep warm in a cloth while you finish the batch.
Introduction: Dhal puri is a flatbread stuffed with a spiced, ground split-pea filling, brought to Suriname by Hindustani indentured labourers from India and shared with a wider Caribbean tradition found wherever that migration occurred.
Cultural Background: Dhal puri is a flatbread stuffed with a spiced, ground split-pea filling, brought to Suriname by Hindustani indentured labourers from India and shared with a wider Caribbean tradition found wherever that migration occurred. In Suriname it is eaten on its own, or used in place of plain roti to wrap curries, and is especially popular at Hindustani-Surinamese family gatherings.
Tips: The split pea filling must be dry and crumbly, not wet, or it will tear through the dough while rolling. Roll gently and evenly from the centre outward to avoid pushing filling out the sides. Serve dhal puri warm, ideally fresh off the griddle.
Variations: Add a pinch of ground fennel or amchur (dried mango powder) to the filling for extra tang. Serve alongside a curry or with a simple achar for a full meal. Dhal Puri is naturally vegan and vegetarian as written.
Storage: Store in an airtight container or wrapped in foil at room temperature for up to 1 day, or refrigerate for up to 3 days.
Reheating: Warm briefly on a dry griddle or wrapped in foil in a low oven until soft and heated through.
FAQs:
Q: Why did the filling burst out while rolling?
A: This usually means the filling was too wet or the dough was rolled too thin or unevenly; make sure the split pea mixture is dry and crumbly, and roll gently from the centre.
Q: Can dhal puri be made ahead and frozen?
A: Yes, cooked dhal puri freezes well; stack with parchment between layers, freeze in an airtight bag, and reheat from frozen on a dry griddle or in a low oven.
Q: What is dhal puri usually served with?
A: It is often eaten on its own with a little butter or achar, or used to wrap curries in place of a plain roti.
- All-purpose flour, plus extra for dusting — 400 g (3 1/4 cups)
- Salt, divided — 1 1/2 tsp
- Water, warm, divided — 260 ml (1 cup plus 2 tbsp)
- Yellow split peas, soaked 4 hours and drained — 250 g (1 1/4 cups)
- Garlic, minced — 2 cloves
- Cumin, ground — 1 tsp
- Turmeric, ground — 1/2 tsp
- Vegetable oil, plus extra for cooking — 3 tbsp
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