Dhal Poori Roti (Dal Bread)

Dhal puri is a roti - round, flat bread stuffed with seasoned ground split peas.


Serves 6-8

  • 1 cup split yellow peas
  • 4-6 cloves garlic, finely chopped
  • 2 green chilies, finely chopped
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • 350 g (12 oz) plain flour
  • 50 g (2 oz) butter
  • 2 tbsp oil
  • ½ tsp baking powder
  • salt to taste

How to make Dhal Puri Roti:

  1. Pick over the split peas, wash well and cook in about 3½ cups water for 10-15 minutes, until the peas can be squashed under the back of a wooden spoon. Drain well.
  2. Grind the cooked peas or blend in a liquidizer along with garlic and green chilies.
  3. Mix the cumin, turmeric with 1 tsp water and blend into the puree, which should be dry rather than sloppy.
  4. Sift the flour into a bowl, make a well in the middle and add the butter, oil, baking powder and salt.
  5. Combine the ingredients to make a dough, adding as little warm water as possible, about 3 tbsp. The dough should be soft but not sticky.
  6. Pull off a small piece of dough and roll it into a ball on a lightly floured pastry board. Make a hollow in the ball and stuff in a spoonful of a split pea mix. Stretch the dough to cover the stuffing, then roll and flatten the ball to make a small pancake. Repeat with the rest of the dough.
  7. Heat a flat pan without any fat or oil. Cook the puri in the hot pan for about 2 minutes each side, until speckled and puffy.

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