Dholl Puri

Ingredients

Split-pea filling

• 200 g yellow split peas (toor or chana dal also work, but yellow split peas are traditional)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• ¾ tsp salt
• ½ tsp freshly ground black pepper

Dough

• 400 g plain flour, plus extra for dusting
• ½ tsp ground turmeric
• ½ tsp salt
• 2 tbsp neutral oil
• 220 ml warm water (approx, add as needed)

For cooking

• 3-4 tbsp neutral oil, for brushing the tawa

Typical accompaniments (assemble on the side)

• Butter bean curry (cari gros pois)
• Rougaille tomato sauce
• Coriander satini (or mazavaroo chilli paste)
• Wedge of lime

Method

Stage 1 - Cook and dry the split peas

1. Rinse the split peas in cold water until the water runs clear. Soak in plenty of cold water for 4 hours (or overnight).
2. Drain and put the soaked peas in a saucepan with fresh cold water to cover by 2 cm. Bring to a boil, skim off any foam, and simmer 12-15 minutes until tender but not mushy; the peas should still hold their shape and not break when pressed between thumb and finger.
3. Drain very thoroughly. Spread the peas on a tray lined with a clean tea towel and pat them dry. Let them air-dry 10-15 minutes. This is the most important step; wet filling tears the dholl puri.
4. Tip the cooled peas into a food processor with the turmeric, cumin, salt and pepper. Pulse to a fine, dry, crumbly powder that just holds together when squeezed. Do not pulse to a paste; if your peas were too wet, the texture will go gluey. Set aside.

Stage 2 - Make the dough

1. Mix the flour, turmeric and salt in a wide bowl. Add the 2 tbsp oil and rub through with your fingers.
2. Pour in the warm water gradually, mixing as you go, until you have a soft, slightly sticky dough. You may not need all of the water.
3. Turn out and knead 6-8 minutes until smooth and elastic. The dough should feel softer than a roti dough, closer to a pizza dough.
4. Cover with a damp cloth and rest 20 minutes.

Stage 3 - Stuff and shape

1. Divide the dough into 8 equal pieces (around 80 g each). Roll each into a smooth ball.
2. Take one ball, flatten it in your palm to a disc about 8 cm across, with the edges slightly thinner than the middle.
3. Place 2 heaped tbsp of the split-pea powder in the centre. Gather the edges of the dough up over the filling and pinch firmly to seal into a parcel. Roll it gently between your palms to even it out, then flatten very lightly. Repeat with the rest.
4. Rest the stuffed balls under a cloth 10 minutes; this lets the dough relax so it rolls without splitting.

Stage 4 - Roll out

1. Dust a clean surface lightly with flour. Place one stuffed ball, sealed-side down, and dust the top.
2. Roll out gently from the centre outwards, turning a quarter-turn between each pass, into a thin round about 22-24 cm across. Pressure should be even and light; if filling pokes through, dust a bit of flour over the tear and keep rolling.
3. Set the rolled dholl puri on a tray dusted with flour. Do not stack them or they will stick.

Stage 5 - Cook on the tawa

1. Heat a flat tawa, crepe pan or large frying pan over medium-high heat for 2 minutes until properly hot.
2. Lay a rolled dholl puri onto the dry pan. Cook 30-40 seconds until small bubbles appear on the surface and the underside has light brown spots.
3. Flip with a wide spatula. Brush a teaspoon of oil over the cooked surface and around the edge. Cook 30 seconds.
4. Flip again, brush the other side with a little oil, and cook a final 20-30 seconds. The dholl puri should be soft, pliable and lightly speckled, never crisp.
5. Stack the cooked dholl puris on a plate covered with a clean cloth so they stay soft and warm. Repeat with the rest.