How to Make Dhal Puri Roti

Make Dhal Puri Roti

Dhal Puri Roti is an unleavened flat bread that contains a mixture of split peas, pepper and other spices inside. The dish is considered a staple in India and other areas of South Asia, including Pakistan, Sri Lanka and Bangladesh. Dhal Puri Roti has since spread to other areas of the world along with the migration of Indians to other countries. This is particularly true in the West Indies where the food has become quite popular in Guyana, Trinidad and Tobago. Does this Spark an idea?

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2 cups flour
Sifter
1 teaspoon baking power
1/2 teaspoon salt
1/2 cup split peas
2 cloves garlic
1/2 small onion
Small hot pepper
Cooking oil
Water
Bowls
Rolling pin
Measuring cup
Flat griddle

Instructions

Preparation
- 1
  
  Chop up the onion and garlic and put along with the split peas and pepper into a pot of water and boil until tender.
- 2
  
  Drain the excess liquid and place the split peas, garlic, onion and pepper mixture in a blender or food processor and blend until thoroughly mixed into a fine paste. Add salt to taste and set aside for later use.
- 3
  
  Sift flour, 1/2 teaspoon of salt and baking powder and place into a bowl.
- 4
  
  Add water to flour mixture and kneed into a soft dough. Let the dough sit for ten minutes. Cut the dough into small pieces and roll each piece into a ball. Each piece should be just smaller than a tennis ball.
- 5
  
  Use the rolling pin to roll out each piece of dough into a round shape that is approximately four inches in diameter. Add about three tablespoons of the split peas, garlic, onion and pepper mixture to each piece of dough.
- 6
  
  Pull the sides of the dough up over the split peas, garlic, onion and pepper mixture so that the mixture is covered and wrapped completely inside.
Cooking
- 7
  
  Grease the griddle with oil and place onto the stove on medium heat.
- 8
  
  Roll out each piece of dough gently until it flattens to the same size as the griddle. Since the filling is now inside, be careful not to roll it too thin.
- 9
  
  Place the dough on the griddle and cook on one side for one minute. Turn over and cook the other side for one minute.
- 10
  
  Keep flipping the Dhal Puri Roti on the griddle until each side starts to brown slightly. Press the edges of the dough with a spatula to make sure the edges are cooked.
- 11
  
  Fold and place the Dhal Puri Roti onto a plate to be served.

Tips & Warnings

Make sure the dough is soft and flexible before filling so as not to tear.
Do not roll the dough out too thin because the split peas, garlic, onion and pepper will leak out of the dough during cooking.
Make sure that after blending the split peas, garlic, onion and pepper mixture, it is at a consistency where you can crush it with your fingers before grinding.
Always apply oil to both sides of the cooked dough after flipping.
When rolling out the dough, be careful not to puncture it. This could prevent it from rising while it is being cooked.
Make sure the griddle is not too hot because it could burn the Dhal Puri Roti.