Dhal Puri
Dhal Puri
Ingredients
For the Dough
- 2 cups all-purpose flour
- 3/4 cup water, warm, plus more as needed
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
For the Split Pea Filling
- 1/2 cup yellow split peas, rinsed
- 2 garlic cloves, minced
- 1/4 scotch bonnet pepper, finely minced (or to taste, optional)
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt, or to taste
- 1 1/2 cups water
For Cooking
- 1/4 cup vegetable oil, or as needed, for cooking
- 1/4 cup all-purpose flour, or as needed, for dusting
Instructions
- 1
Prepare the split pea filling: In a medium saucepan, combine the rinsed yellow split peas, 1 1/2 cups water, minced garlic, minced scotch bonnet pepper (if using), cumin powder, turmeric powder, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the peas are tender but not mushy and most of the water has been absorbed. Drain any excess water.
⏱️ 25 min
- 2
Transfer the cooked split peas to a food processor or use a potato masher. Pulse or mash until the peas form a coarse, crumbly mixture. Do not over-process into a smooth paste. Set aside to cool completely.
⏱️ 10 min
- 3
Prepare the dough: In a large bowl, whisk together the all-purpose flour, baking powder, and 1/2 teaspoon salt. Add the 2 tablespoons of vegetable oil and rub it into the flour mixture until crumbly.
⏱️ 5 min
- 4
Gradually add the warm water to the flour mixture, mixing with your hands until a soft, pliable dough forms. You may not need all the water, or you might need a little more. Knead the dough for about 5-7 minutes until it is smooth and elastic. The dough should be soft but not sticky.
⏱️ 7 min
- 5
Lightly grease the dough with a little vegetable oil, cover the bowl with a clean kitchen towel or plastic wrap, and let it rest at room temperature for at least 30 minutes to 1 hour. This resting period is crucial for a soft puri.
⏱️ 60 min
- 6
Once the dough has rested, divide it into 8 equal portions. Roll each portion into a smooth ball.
⏱️ 5 min
- 7
Take one dough ball and flatten it slightly in your palm. Create a small well in the center. Fill the well with about 1 1/2 to 2 tablespoons of the cooled split pea filling. Carefully gather the edges of the dough around the filling and pinch them together to seal, forming a filled ball. Ensure there are no cracks.
⏱️ 10 min
- 8
Lightly dust your work surface and a rolling pin with flour. Gently roll out each filled dough ball into a thin, round puri, about 6-8 inches in diameter. Be careful not to tear the dough, allowing the filling to show through slightly.
⏱️ 10 min
- 9
Heat a tawa or a large, flat griddle over medium heat. Lightly brush the surface with vegetable oil. Place one dhal puri on the hot tawa.
⏱️ 2 min
- 10
Cook for about 1-2 minutes per side, or until golden brown spots appear and the puri puffs up. Lightly brush the top with a little more oil before flipping. Repeat with the remaining dhal puri.
⏱️ 16 min
- 11
Serve the hot dhal puri immediately with your favorite curry, chutney, or pickle.
Kitchen Tools
Nutrition Facts (per serving)
Dhal Puri
For the Dough
- 2 cups all-purpose flour
- 3/4 cup water, warm, plus more as needed
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
For the Split Pea Filling
- 1/2 cup yellow split peas, rinsed
- 2 garlic cloves, minced
- 1/4 scotch bonnet pepper, finely minced (or to taste, optional)
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt, or to taste
- 1 1/2 cups water
For Cooking
- 1/4 cup vegetable oil, or as needed, for cooking
- 1/4 cup all-purpose flour, or as needed, for dusting
Instructions
- 1
Prepare the split pea filling: In a medium saucepan, combine the rinsed yellow split peas, 1 1/2 cups water, minced garlic, minced scotch bonnet pepper (if using), cumin powder, turmeric powder, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the peas are tender but not mushy and most of the water has been absorbed. Drain any excess water.
⏱️ 25 min - 2
Transfer the cooked split peas to a food processor or use a potato masher. Pulse or mash until the peas form a coarse, crumbly mixture. Do not over-process into a smooth paste. Set aside to cool completely.
⏱️ 10 min - 3
Prepare the dough: In a large bowl, whisk together the all-purpose flour, baking powder, and 1/2 teaspoon salt. Add the 2 tablespoons of vegetable oil and rub it into the flour mixture until crumbly.
⏱️ 5 min - 4
Gradually add the warm water to the flour mixture, mixing with your hands until a soft, pliable dough forms. You may not need all the water, or you might need a little more. Knead the dough for about 5-7 minutes until it is smooth and elastic. The dough should be soft but not sticky.
⏱️ 7 min - 5
Lightly grease the dough with a little vegetable oil, cover the bowl with a clean kitchen towel or plastic wrap, and let it rest at room temperature for at least 30 minutes to 1 hour. This resting period is crucial for a soft puri.
⏱️ 60 min - 6
Once the dough has rested, divide it into 8 equal portions. Roll each portion into a smooth ball.
⏱️ 5 min - 7
Take one dough ball and flatten it slightly in your palm. Create a small well in the center. Fill the well with about 1 1/2 to 2 tablespoons of the cooled split pea filling. Carefully gather the edges of the dough around the filling and pinch them together to seal, forming a filled ball. Ensure there are no cracks.
⏱️ 10 min - 8
Lightly dust your work surface and a rolling pin with flour. Gently roll out each filled dough ball into a thin, round puri, about 6-8 inches in diameter. Be careful not to tear the dough, allowing the filling to show through slightly.
⏱️ 10 min - 9
Heat a tawa or a large, flat griddle over medium heat. Lightly brush the surface with vegetable oil. Place one dhal puri on the hot tawa.
⏱️ 2 min - 10
Cook for about 1-2 minutes per side, or until golden brown spots appear and the puri puffs up. Lightly brush the top with a little more oil before flipping. Repeat with the remaining dhal puri.
⏱️ 16 min - 11
Serve the hot dhal puri immediately with your favorite curry, chutney, or pickle.