How to make Dhalpuri Roti - Episode 43

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is more nutritious, while all-purpose flour is more affordable.

yellow split peas

🥗Healthier: green split peas

💰Cheaper: canned chickpeas

Canned chickpeas are more accessible and can be used in a pinch.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

Wash the yellow split peas until clean.

Boil 10 cups of water in a pot.

Add the split peas to the boiling water.

Add 1 teaspoon of salt and 1 teaspoon of saffron powder to the pot; mix to combine.

Cook the split peas for 20 minutes; do not overcook.

Drain the split peas and let them cool for about 10 minutes.

Add a little bit of the cooled split peas to a food processor; add garlic and shara benny.

Grind the mixture until very fine.

In a bowl, combine the ground split peas with 1 tablespoon of ground cumin powder and 1 teaspoon of salt; mix to combine.

In a separate bowl, mix 2 cups of all-purpose flour with 1/2 teaspoon of salt and 2 teaspoons of baking powder.

Add 1/4 cup of vegetable oil to the flour mixture.

Gradually add 1 cup of water to form a soft dough; mix until combined.

Cover the dough with a damp kitchen towel for about 20 minutes.

Make small dough balls from the rested dough.

Flour the surface and flatten each dough ball.

Add about 2 tablespoons of the dal filling into the center of each flattened dough ball; close the edges together to seal.

Roll out each filled dough ball gently to flatten.

Heat a tava or skillet over medium heat.

Brush oil on one side of the rolled dal puri and place it on the tava.

Cook the dal puri, brushing oil on the other side, until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens