Growing up in Brandon, Manitoba, we used to head into Winnipeg and order Dhal Puri from a vendor at The Forks. Now that I am living in Saskatoon, getting Dhal Puri is much harder so I have learned to get it myself.
In Guyana, as in Trinidad & Tobago, there are a variety of roti(s) and the other popular roti is called Dhal Puri – a roti dough stuffed with seasoned split peas. The dhal puri can be eaten as is or with curry as it’s often done.
- 3 cups all purpose flour
- 1 1/2 tsp baking powder
- 4 oz shortening
- 1 to 1 1/4 cup water
- 1/2 tsp salt
- 1/2 cup oil
- 1 cups yellow split peas
- 2 cloves garlic, crushed
- 1/2 tsp cumin
- 1/2 tsp garam masala
- 5 sprigs of thyme, leave removed from stem and chopped
- 1 tsp salt
- 1/2 hot pepper (optional) I used scotch bonnet
- To make the dough: Place flour, baking powder and salt in a bowl. Combine shortening or ghee with the flour( you can use a food processor, hand or knife).
- 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. Drain. Add garlic, thyme, pepper, geera(cumin), garam masala and salt.
- Place in a food processor and chop until smooth (there should be no grains). Filling should be lose and not a paste. Allow split peas filling to cool completely before filling the dough.
- Place dough on a well floured surface and cut into 6 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 or tawa 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 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.