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This bread is typically made for special occasions such as weddings, religious functions, etc. It’s tricky to make, but worth it! I know a lot of people who grind the dhal by hand- but you can use a blender or a food processor. Serve with curry, etc.

Dough:

• 8 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ~2 cups water
• vegetable oil, for frying

Filling:

• 1 lbs dried yellow split peas, rinsed
• 8 cups water
• 1 green onion, finely chopped
• 4 cloves garlic, minced
• 2 tsp cumin
• 1 tsp turmeric
• 2 small hot peppers, seeded & minced
• salt, to taste

Directions:
First the Filling: Place peas in a large saucepan with water and bring to a boil. When boiling, cover partially and reduce heat to medium, simmering the peas until they are tender- 20 to 25 minutes. Drain and spread peas on clean kitchen towels to dry for 20 to 30 minutes.

Meanwhile, prepare the dough: Sift flour, baking powder, and salt into a large mixing bowl. Gradually mix in enough water to make a soft dough. Kneed dough until smooth and elastic, and cover to rest for 30 minutes (or longer)

Grind dry peas in a processor or blender until they resemble very fine breadcrumbs. Transfer to a large bowl and add green onion, garlic, cumin, turmeric, and hot peppers; salt to taste and set aside.

Place dough on a floured surface and divide into 15 equal pieces. Take one piece and knead 30 seconds then flatten to a diameter of 4 inches. Holding dough in the palm of your hand, spoon a heaping tablespoon of filling into the middle, forming a ball. Firmly press edges together to seal. Repeat with remaining dough and filling, placing each ball sealed edge down on a lightly floured surface.

Heat a large frying pan or tawa over medium heat. Working on a floured surface (chowkee or counter), flatten one piece of dough, then roll out with belna (rolling pin) to a diameter of 7 to 8 inches, turning it over while rolling. Cook the dhal puri until lightly golden on one side, then turn and brush cooked side and edges with oil. Continue to cook until underside is browned; the dhal puri should puff like a balloon.

Place the cooked dhal puri on a plate with a clean kitchen towel. Fold the dhal puri in half and cover with another towel while cooking the remainder (no need to clap)- serve warm!