News Americas, NEW YORK, NY, Fri. Mar. 27, 2019: This week, our feature Caribbean recipe is Dhal Puri, a type of roti filled with seasoned ground split peas that is very popular. Here’s the recipe:
INGREDIENTS
3 cups All-Purpose flour
1 1/2 tsp baking powder
4 oz shortening or ghee
1 to 1 1/4 cup water
1/2 tsp salt
1/2 cup oil
For Filling
1 cup yellow split peas, boiled and finely ground
2 cloves garlic, crushed
1/2 tsp cumin
1/2 tsp garam masala
5 sprigs of thyme, leaves removed from stem and chopped
1 tsp salt
1/2 hot pepper (optional)
METHOD
Making the dough:
Place flour, baking powder and salt in a bowl.
Combine shortening or ghee with the flour.
Add water to mixture.
Knead dough for 5 mins. Cover and allow to sit for half hour.
To Cook The Peas:
Boil peas in a pot of water for 15 mins or until tender but not mushy.
Drain.
Add garlic, thyme, pepper, geera(cumin), garam masala and salt.
Place in a food processor and chop until finely ground and not pasty.
Allow split peas filling to cool completely.
Making The Puri
Place dough on a well-floured surface and cut into pieces.
Flatten a ball of dough and place 2 heaping spoonfuls of filling in center.
Pinch edges close.
Repeat with all the pieces of dough.
Roll out the dough into even rounds about 9 inches ensuring that the filling spreads evenly.
Place on an oiled griddle over medium heat.
Allow to cook for about 30 seconds then flip.
Brush the top with oil then flip again.
Cook on that side for about 30 seconds until it puffs up and then remove from heat.
Place wax paper between each dhal puri to prevent from sticking together.
Serve warm with curry chicken, goat, lamb or beef.
Bon Appetite.
