Dhal Puri

 

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.

 

DhalPuri

 

DhalPuri_

 

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

A- Afghani Bolani

B- Boxty – Irish Potato FlatBread

C- Corn Tortilla

So here goes the steps:

 

DhalPuri_

Dhal Puri

An Indian-inspired flatbread made in Caribbean stuffed with a savory filling of split peas.
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: International
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 3 People
Author: Renu Agrawal-Dongre

Ingredients

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)

For Cooking

  • 2-3 tbsp Oil/Butter/Ghee (For shallow frying)

Instructions

Dough

  • 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.
    Dhal Puri
  • Let it cool completely.

Assembling

  • 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.
    Dhal Puri
  • 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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16 thoughts on “Dhal Puri”

  • Initially even I was under the impression that this would be from some Indian state , but after reading on this I have loved this recipe , strange we make dal phulko in the same way –
    You have got the Dhal Poori Just how it should be , even after a perfect lunch It tempts me , great share and perfect for D !

  • The name is so Indian that I was surmised it is from the Caribbean…lovely pick for D. The flatbread is so flavourful and makes for a hearty meal

  • 5 stars
    Dal puri has turned out so well Renu! When I first heard about this recipe some years back, I too assumed it to be an Indian one! So many similarities among the cuisines around the world right!

  • 5 stars
    I too have thought to make this dhal puri, I love its flavors. You have filled it beautifully and such a mouthwatering recipe.

  • Fyi…Dal Puri is from India. It came with our Ancestors from Bihar. It is also cooked in Durban, South Africa. Its original name is Dal roti but some
    how changed into Dal puri. My Nani used to deep fry it..hence the name dal puri. Am not sure how tbey started making it on tawa…maybe to conserve and use less oil. And many of the foods that sound Indian in the Caribbean/Guyana, are from the Indians who went to live in those parts.

    • Yes you are correct and Thank You for more info. In my very first para, I have written that it is Indian Inspired Flatbread. We too make Bedai or dal puri (Recipe on blog).

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