Main
Guyanese Dhal Puri
1 h 30 minServes 8Nutri-Score C€
C
1 h 30 min
1 h 30 minGuyanese Dhal Puri
what you need
Ingredients
all-purpose flourGrains360 g
yeastPantry2 g- brown sugar (optional)Pantry4 g
- baking powderPantry4 g
saltSpices3 g
water (as needed)Beverages300 ml
olive oilPantry30 ml- vegetable oil (for brushing and frying)Pantry240 ml
- split peas (yellow or green)Grains400 g
- water (for boiling the peas)Beverages1.9 litres
garlic (minced)Produce2 pieces
ground cuminSpices4 g- turmeric powderSpices1.5 g
- salt (for the filling)Spices10 g
scotch bonnet pepperProduce1 piece- cilantro (sprigs)Produce4 pieces
per serving
Nutrition
273kcal
- Carbs
- 43 g
- Proteins
- 9 g
- Fat
- 8 g
what you’ll use
Tools
Mixing bowl
Saucepan
Frying pan
Rolling pin
Blender
Stovetop
step by step
Method
- Step 1
Make the dough
- Combine the flour, yeast, brown sugar, baking powder and salt in a bowl.
- Add the water gradually and the olive oil, then knead into a soft dough.
- Cover and let the dough rest.
- Step 2
Boil the split peas
- Rinse the split peas and put them in a saucepan with the water.
- Boil until tender, then drain well.
- Step 3
Blend the filling
- Blend the drained peas with the garlic, ground cumin, turmeric, salt, scotch bonnet pepper and cilantro into a smooth paste.
- Step 4
Fill and roll the puri
- Divide the dough into balls and flatten each one.
- Place a portion of the dhal filling in the centre, seal the dough around it.
- Roll each filled ball out into a thin round.
- Step 5
Cook the dhal puri
- Brush the dough with vegetable oil and cook on a hot pan.
- Fry each puri on both sides until golden and slightly puffed.
most cooked first