• Rinse split peas and add to a large saucepan 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 dhal puri dough by combining 3 cups of flour, the yeast, baking powder, sugar ad 1/4 teaspoon of salt in a large mixing bowl. Mix together with a whisk, then form a well in the center of the flour mixture and add 1 1/4 cups of warm water.
• Mix well and knead into a smooth dough ball (this should take about 5 minutes). Cover and rest in a warm place for no more than 30 minutes.
• When the peas boils to the right texture, remove from the heat, drain with a colander and rinse peas with cold water. Then add the peas, onion powder, garlic powder, geera and 1/4 teaspoon of salt to a food processor and blend until smooth.
• After the dough has been resting for 30 minutes turn the dough onto a floured surface and knead for a minute or two then divide into 15 equal pieces. Knead each piece into a smooth round ball and set aside.
• Then roll each ball 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 shape into a round ball and set aside. Repeat until all 15 balls are stuffed with the peas filling.

How to cook Guyanese Dhal Puri

• To cook the dhal puri add a tawah or skillet to medium-low heat. While the tawah is heating up, a floured surface gently roll each stuffed puri ball into a thin flat disk about an 1/8th of an inch thick.
• 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.
• Remove from the heat and place in a dish lined with a kitchen towel. Keep covered while cooking the remaining dhal puris.
• Serve your delicious Guyanese dhal puri warm with some mango sour or your favorite curry