Today I am taking a little break from all of my Instant Pot cooking to bring you a Guyanese staple, Dhal Puri. If you've been following me, you know that I am doing a whole series of recipes this month, showing you how you can use your Instant Pot to make tasty Caribbean dishes quickly and efficiently. To see a list of those recipes, click here. To learn more about the Instant Pot and all that it can do click here. But I've been working on the dhal puri recipe and video for quite some time and wanted to share it with you so that you can make delicious dhal puri at home.
Two Types of Dhal Puri:
There are two types of Dhal Puri (In my opinion). The one my mom made at home and the ones that you bought from street vendors. My mom's dhal puri was delicious when freshly made but somehow it got really stiff once it cooled. It was also never paper thin and as soft of the street vendor's. Dhal puris from street vendors were paper thin and stuffed with the right amount of peas. And all they ever needed were hot mango sour! That's the kind of dhal puri I strived to make and that's the recipe I am sharing with you today!
The YouTube Dhal Puri Video:
Check out this youtube video first to see how I make the dhal puri and for tricks and tips!
The Dhal Puri Recipe:
- 2 ½ cups of yellow split peas
- 5 cups of water for boiling split peas
- 1 teaspoon salt
- 1 tablespoon garlic powder
- ½ tablespoon onion powder
- 1 teaspoon of roasted ground cumin or geera
- 3 cups of all purpose flour plus 1 cup for dusting
- 1 teaspoon of baking powder
- ¼ teaspoon of instant or rapid rising yeast
- 1 teaspoon of brown sugar
- 1 ¼ cup of warm water
- ½ cup of oil for cooking like canola or sunflower oil
- Rinse split peas and add to a large sauce pan with 4 to 5 cups of water and 1 teaspoon of salt.
- Bring to a boil uncovered on high heat then reduce to medium heat and cook until peas are tender enough to be crushed without any graininess
- While peas are boiling mix the dough for the puri by combining 3 cups of flour, the yeast, baking powder and sugar in a large mixing bowl
- Mix together with a whisk, then form a well in the center of the dry ingredients and add 1 ¼ cups of warm water
- Combine to form a smooth dough ball, kneading for about 5 minutes before setting aside to rise for 30 minutes
- When the peas boils to the right texture, remove from the heat, drain with a colander and rinse peas with cold water.
- Add peas to a food processor and process until a smooth paste forms
- Season split peas paste with garlic powder, onion powder and ground cumin and set aside
- After the dough has been resting for 30 minutes turn the dough onto a floured surface and knead for 2 to 3 minutes then divide into 15 equal pieces
- Knead each piece into a smooth round ball and set aside
- Then take each ball, roll into a flat disk, brush with some oil, then stuff with 2-3 tablespoons of the split peas mixture
- Seal the dhal puri balls up by pinching the dough together, then set aside
- Continue to do this until all the dough balls are filled with the split peas mixture
- To cook the dhal puri, take a stuffed dough ball, cover it with flour, then place it on a floured surface
- Roll with a rolling pin dusted with flour until it is a thin flat disk
- Add to a tawah or flat skillet on medium to low heat
- Cook for about 1 minute then flip and brush with oil
- Immediately flip again then brush with oil
- Continue to cook for another minute until the dhal puri inflates and puffs up
- Remove from the heat and cover with a clean kitchen towel
- Repeat steps 14-20 until all the dhal puris have been cook
- Serve warm
Dhal Puri pairs well with any type of curry. Try my Instant Pot Beef Curry for a quick and easy Curry recipe.