Dahl Puri

Dahl puri is an East Indian-style flatbread stuffed with delicious seasoned yellow split peas. This bread is popular in both Suriname and Guyana, and the local scotch bonnet chile pepper gives it a touch of Caribbean flavor. This bread is often served with curry dishes, such as aloo curry (curried potatoes), another Indian dish that is popular in the Caribbean. I have always loved this dish growing up and still do. Brush roti with melted butter before serving, if desired.

• Preparation Time: 35 mins
• Cooking Time: 28 mins
• Total Time: 1 hr 3 mins
• Calories: 220 Calories

Ingredients

• 2 ½ cups self-rising flour
• 2 cups chicken stock
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 3 tablespoons vegetable oil, divided
• 2 garlic cloves
• 1 cup warm water, or more as needed
• 1 scotch bonnet chile pepper, minced
• 1 cup dried yellow split peas

Recipe Instructions

Step 1

Bring chicken stock and yellow split peas to a boil in a saucepan. Reduce heat and simmer until split peas are soft, about 20 minutes. Drain and let cool, about 15 minutes.

Step 2

Combine yellow split peas, scotch bonnet chile pepper, garlic, turmeric, and cumin in a food processor; blend until filling is finely ground.

Step 3

Combine flour and 2 tablespoons vegetable oil in a large bowl. Pour in water slowly, stirring constantly, until dough starts to come together. Add a little more water if dough seems dry.

Step 4

Knead dough on a floured work surface until soft and no longer sticky. Let dough rest for 10 minutes, covered with a damp cloth.

Step 5

Roll dough into a large circle about 1/4-inch thick. Brush 1 teaspoon vegetable oil over the surface of the dough. Roll up into a long roll. Cut into 10 pieces. Roll each piece of dough into a 6-inch circle. Let circles rest, covered with damp cloth, for 5 minutes.

Step 6

Divide filling among circles. Wrap dough around filling, pinching edges to seal; roll into balls. Roll each ball back out into a large, thin circle.

Step 7

Heat 1 teaspoon oil in a large skillet. Cook 1 piece of dough in the hot skillet until it puffs up and turns light brown, about 2 minutes. Flip and continue cooking until second side is browned, 1 to 2 minutes. Transfer to a colander to cool; cover with a damp cloth. Repeat with remaining oil and dough.