DHAL PURI| recipe guyanese style

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour offers a nutty flavor while all-purpose flour is more economical.

yellow split peas

🥗Healthier: green split peas

💰Cheaper: lentils

Green split peas are a healthier option, while lentils are often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat, and margarine is a budget-friendly alternative.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley can provide a similar flavor, and dried herbs are often less expensive.

Soak the split peas in water for at least 2 hours.

Drain and rinse the split peas, then boil in fresh water until soft, about 30 minutes.

Mash the cooked split peas with salt, turmeric, ground cumin, and hot pepper until smooth.

In a bowl, combine all purpose flour, baking powder, and salt.

Gradually add water to the flour mixture, kneading until a soft dough forms.

Let the dough rest for 30 minutes, covered with a damp cloth.

Divide the dough into equal balls and flatten each into a disc.

Place a spoonful of the split pea mixture in the center of each disc.

Fold the edges over the filling and pinch to seal tightly.

Roll out each filled disc gently to flatten without spilling the filling.

Heat a skillet over medium heat and lightly grease with oil and shortening.

Cook each dhal puri for 2-3 minutes on each side until golden brown.

Cooking Techniques

Spice Level:

Allergens