Let’s Cook With Me | Curry Chicken and Dahl Puri roti with a fresh side salad

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour adds a nutty flavor while being healthier.

yellow split peas

🥗Healthier: red lentils

💰Cheaper: green split peas

Red lentils cook faster and are often cheaper.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee offers a richer flavor, while margarine is a budget-friendly option.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley can substitute fresh herbs while being more accessible.

Rinse split peas and add salt and curry powder to a pot.

Boil split peas for about 20 minutes until soft.

Drain and place on a paper towel to remove excess moisture.

Make green seasoning with garlic, red bell pepper, pimento peppers, spring onions, onions, parsley, and oil in a food processor.

Season two chopped whole chickens with oil, salt, all-purpose seasoning, mixed herbs, black pepper, and curry powder.

Marinate chicken for a couple of hours or overnight.

Heat oil in a pan, add seasoned chicken, cover for 5 minutes, then stir.

Add green seasoning to the chicken and cover again for 5 minutes.

Peel and chop 5 medium potatoes, wash them, and add on top of the chicken.

Add about 2 cups of water to the chicken and cover to cook for 35-40 minutes.

In a stand mixer, combine 4 cups of flour, salt, and baking powder, then mix.

Add oil and gradually add 1.5 cups of warm water to form a soft dough.

Let the dough rest for at least half an hour.

Grind the cooked split peas with garlic cloves in a mini food processor until powdery.

Season the split pea filling with salt, all-purpose seasoning, parsley flakes, cumin, garam masala, and chili powder.

Section rested dough into 8 pieces and roll each into a ball.

Cooking Techniques

Equipment Needed

Spice Level: