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.
Earlier Recipes on
A-Z International FlatBreads
So here goes the steps:
For the Stuffing
- 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
For the Dough
- 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.
For the filling
- 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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