Dhal puri, when I first heard the name, I was imagining some kind of deep-fried puri. When I researched further on the recipe, I learned that this is somewhat of a savory version of our Puran Boli made with split pea/chana dal. I referred to many websites and videos to try to make it as close as possible to the authentic Caribbean Dhal Puri. The process of making it was thrilling, and my son who was watching me make it, volunteered to shoot a video of it and he also helped me open my YouTube channel to add this as my first video. Trinidad and Tobago island’s cuisine has a blend of Indian, African, European, Arab, Chinese, Creole, and Latin American influences. Many of their recipes will remind you of our Indian dishes and this was one such kind. This Dhal Puri roti is eaten with a meat side dish and is very popular on the island. We use very basic ingredients in the recipe here and it is quite simple to make, once we get a hang of stuffing and rolling the roti. It took me a couple of trials before I was able to seal it perfectly. Making the filling in the right consistency is the key and I have explained as clearly as possible below in the procedure. Also, my video on how to shape Dhal Puri should help to visually see the process. Preparation time - 10 minutes plus 30 minutes of resting timeCooking time - about 60 minutesDifficulty level - IntermediateRecipe adapted from - One Green Planet B for Boulanee Katchalu C for Chickpea Flatbread / Socca
Procedure to make Dhal Puri -
To make the Trinidad Split Pea Stuffed Flatbread Dough -
Combine the ingredients mentioned for the dough and knead well to make a soft dough.
The dough should be quite soft but not sticky. Let the dough rest for at least 30 minutes.
To Make the Trinidad Split Pea Stuffed Flatbread Filling
Boil at least 6 cups of water. Add the measured chana dal/split pea to the boiling water along with the turmeric powder.
Let the lentil cook just until tender. Do not let it become mushy. The split pea should still be holding its shape but should easily crumble when crushed between fingers.
At this stage, drain the peas and let them thoroughly dry. I spread mine on a kitchen cloth to remove all the extra moisture. This step is very important to get a powdery filling. Otherwise, the filling will become too mushy and will be hard to roll.
Place the dried and cooked peas, garlic, green chilies, cumin, and salt in the food processor and make it into a fine powder.
To shape and cook the Dhal Puri
Divide the dough into 8 equal balls.
Flatten a ball to a size of a puri, about 4 inches in diameter and preferably thicker in the center and thinner on the outside.
Stuff a heaping 3 tablespoon of filling and bring the edges of the dough to the center and seal. The pictorials below and the video should help better to understand the shaping process. I also have a detailed video on shaping the Dhal Puri.
Dust the stuffed ball with enough flour and roll it into a thin flatbread. Make it as thin as possible without tearing the dough.
Brush a skillet/pan with oil and place the rolled dough in the hot pan. Cook on both sides until golden brown, brushing with enough oil.
Keep it warm in between layers of kitchen towel. Serve warm.
Make a soft dough. This helps in being able to roll the dough really thin.
Cook the lentils just until it crushes between your fingers. Son’t make them too mushy.
Let the lentils dry entirely before grinding to get a powdery texture for the filling. If not, it will become a paste and will be a little difficult to stuff and roll.
Refer to the video to help with the rolling process.
Sides For Dhal Puri
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | Twitter/X
Recipe
