Caribbean Dhal Puri
A Caribbean flatbread, Dhal Puri features an Indian-inspired, seasoned ground split pea filling.
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Instructions
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Start boiling rinsed split peas in water with salt until they retain a slight bite.
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Drain the cooked peas and spread them on a baking sheet to air-dry.
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Mince garlic and chile peppers in a food processor.
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Add the dried peas and pulse until the mixture is a fine, dry consistency like cornmeal.
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Transfer to a bowl, fluff with a fork, stir in cumin, and fluff again. Set aside.
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Combine flour, baking powder, sugar, and salt in a large bowl.
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Mix in 1 tablespoon of oil.
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Gradually add lukewarm water until a dough forms, then knead for 3 minutes.
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Rub the remaining oil on the dough, place in a bowl, and rest for at least 30 minutes.
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Grease a baking sheet. Knead the rested dough for 1-2 minutes on a floured surface.
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Divide the dough into 10-12 equal pieces.
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Pat each dough piece into a 3-inch disk.
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Form a dough cup, add filling, and pinch to seal.
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Place seam-side down on the oiled baking sheet and pat with a little oil.
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Repeat for all dough and filling. Cover with plastic wrap and rest for 30 minutes.
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Flour a work surface and rolling pin. Prepare a lined basket with waxed paper pieces.
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Flatten one stuffed doughball.
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Roll the dough from the center, turning 90 degrees, until it forms a thin, round disk. Repeat for all doughballs.
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Heat a griddle or skillet over medium heat. Dust off excess flour from a dough disk and place it on the hot griddle, cooking until bubbles appear.
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Flip, brush with oil, and cook for 30 seconds.
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Flip again, brush with oil, and cook for 30-45 seconds. Remove from heat.
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Place cooked puri in the prepared basket, separating with waxed paper. Repeat until all are cooked.