Dhal Puri (Roti)2012-06-30
According to Veda, Dhal Puri is often made in the morning to have with breakfast. Oftentimes the women of the house will gather and have roti making parties in advance of big family celebrations such as weddings. The roti is best when served warm and goes well with either the Bora or Chicken curry.
- 1½ cups yellow split peas, boiled but not soft
- 1 - 2 tbsp geerah (cumin)
- 2 clove garlic
- ½ tsp salt
- 1 tsp turmeric
- 4 cups all purpose flour
- ¼ cup vegetable oil
- 2 tsp baking powder
Combine flour and baking powder in a bowl and slowly add enough water to make medium-stiff dough and leave to rest.
Boil the split peas with the turmeric until barely soft. The split peas are done when firm but can be smashed between your fingers. Drain off the water.
Sautee the geerah (cumin) in frying pan, add chopped garlic, salt, and peas. Grind or mash well.
Divide previously made dough into 8 round loaves (roti).
Place 2 or 3 tablespoons of the split pea mixture (dhaal) in a hole punched in the top of each of the pre-made dough loaves. (Or roll the roti out to about ¼ inch thick, place 2 or 3 tablespoons of the dhaal mixture in the centre, and form into balls again). The idea is to have the split pea mixture in the central cavity of the dough.
Roll out into rounds ¼ inch thick. Place on a hot greased tawah (cast iron skillet) and cook, turning constantly.
Brush with ghee or oil, using a small brush.
Cook until nicely browned and puffy, which should take about 3 minutes.
Recipe courtesy of Veda Sukhu.
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