Day 4 – For a dish with the letter D, I chose to make Dhal Puri. While I was searching for dish starting with the letter D, I first thought of making Dhal Puri. But I was under the impression that it’s an Indian Flat bread, Hence I kept on avoiding to make the dish until I read it’s description. Dhal Puri is an Indian inspired traditional flat bread from Caribbean. This Flatbread is filled with a savory filling of split peas. It can be eaten as is or with some chutney or spicy curry.
I loved the simplicity of this dish . I called it savory pooranpoli as instead of a sweet stuffing it is savory. The process of making Dhal puri is very easy. However the Dal needs to be mashed properly so as to resemble a rough cornmeal and not a paste. I used all purpose flour(Maida) only for this recipe as it traditionally calls for, but you can replace with whole purpose flour for more healthier option. I took the original recipe from here.
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A-Z International FlatBreads
So here goes the steps:
An Indian-inspired flatbread made in Caribbean stuffed with a savory filling of split peas.
- 1 Cup Arhar/Toor Dal (Yellow Split Peas), Soaked for 1 hour
- 2 Garlic Cloves (Chopped or grated)
- Salt to taste
- 1 tsp Oil
- 1/2 tsp Red chilly powder (As per taste)
- 1 tsp Jeera (Cumin) Powder
- 2 Cups All Purpose Flour/Maida/Plain Flour
- 1 tsp Baking Powder
- 1/2 tsp Sugar
- Salt to taste
- 1 tsp Oil
- 1 Cup Lukewarm water (More or less may be required)
- 2-3 tbsp Oil/Butter/Ghee (For shallow frying)
Add flour, baking powder, sugar, salt and oil and give it a quick mix.
Add lukewarm water to make a semi stiff but a bit soft dough, so that it is easier to roll along with the stuffing.
Let it rest for 30 minutes.
Cook the Arhar/Toor/Yellow Split peas in pressure cooker. Alternatively let it cook in a pot of boiling water until done. Do not let it go very mushy. We need to have a bite to it.
Once the dal is cooled slightly, in a pan add oil.
Saute the garlic for a few seconds. Then add the dal, red chilly powder, cumin powder and salt.
Mix everything. You can slightly press it if it looks too grainy, but do not over mix as we do not want a paste.
Let it cool completely.
Knead rested dough and then divide it into equal size balls.
Roll one piece into a 2-3 inch circle. Add about 2 tablespoon of stuffing in it and then seal the edges. Lightly pat it all over so that the dal is spread uniformly.
Now roll each of them into 5-6 inch diameter.
Shallow fry them in a pan of an iron griddle over medium heat using oil until golden brown from both the sides.
Repeat with the rest. Enjoy with some chutney or plain curd.
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Day 4 – International Flat Breads – Letter D
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