Dhal Puri (Guyanese Split Pea Stuffed Flatbread)
In short: Soft, thin flatbreads stuffed with a fragrant filling of ground yellow split peas, garlic and roasted cumin, cooked on a hot griddle. It takes about 1 h 45 min in total and makes 8 servings.
- Prep
- 50 min
- Cook
- 55 min
- Resting
- 30 min
- Total
- 1 h 45 min
- Servings
- 8
- Difficulty
- Challenging
- Calories
- 280 kcal
Dhal puri is the soft, golden flatbread Guyanese cooks serve with curry. A dough of flour and oil wraps a dry, finely ground filling of cooked yellow split peas seasoned with garlic and geera. Each ball is rolled out thin, then cooked on a hot griddle and brushed with oil until freckled and flexible. Wrapped in a clean cloth, the rotis stay soft and ready to scoop up curry.
Instructions
- Boil the split peas in the water with the turmeric and whole garlic for 25 to 30 minutes, until soft but still holding their shape. Drain very well and cool for 15 minutes.
- Grind the peas, garlic, geera, salt and pepper in a food processor until fine and crumbly, like damp sand. Spread the filling on a tray for 10 minutes so any moisture steams off.
- Mix the flour, baking powder and salt, then stir in the oil and enough warm water to make a soft dough. Knead for 8 minutes until smooth, then cover and rest for 30 minutes.
- Divide the dough into 8 balls. Flatten one into a 10 cm (4 in) disc, put 2 tablespoons (about 35 g) of filling in the center and pull the edges up over it to seal.
- Flatten the stuffed ball gently, then roll it on a floured surface into a thin round about 22 cm (9 in) wide. Keep the rolling pin moving so the filling does not break through.
- Heat a heavy skillet or griddle over medium-high heat. Cook each roti for 1 minute, flip, brush with oil and cook for 1 minute, then flip and brush the other side.
- Cook for 1 to 2 minutes more, until freckled with brown spots and soft. Wrap the cooked roti in a clean kitchen towel while you cook the rest.
Tips
- Drain the peas well and grind the filling dry, or the roti will tear when you roll it. Keep the shaped balls covered while you work so they do not dry out.
- Cooked dhal puri freezes for 2 months between sheets of parchment. Warm each one in a dry skillet for 30 seconds per side.
Questions and answers
What is dhal puri?
Dhal puri is a soft flatbread filled with ground, seasoned split peas. In Guyana it is cooked on a griddle, not deep-fried, and served with curries.
Why does my dhal puri tear?
The filling is probably too wet, or the dough was rolled too fast. Dry the filling well, rest the dough and roll gently from the center outward.
Can I use chana dal instead of yellow split peas?
Yes. Chana dal needs a longer boil, about 40 to 50 minutes, and gives a nuttier filling. Yellow split peas are the usual choice and cook faster.
How long does it take to make Dhal Puri (Guyanese Split Pea Stuffed Flatbread)?
About 1 h 45 min in total: 50 min of preparation and 55 min of cooking.
How many calories are in Dhal Puri (Guyanese Split Pea Stuffed Flatbread)?
About 280 kcal per serving, with 10 g of protein, 48 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 280 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 48 g |
| Fat | 5 g |
| Fiber | 8 g |
| Sugar | 1 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
