Dhal puri is a beloved Guyanese flatbread filled with a spiced mixture of split peas. This traditional dish is often enjoyed with various curries or simply by itself, showcasing the rich flavors and culinary heritage of Guyana. The combination of the earthy split peas with aromatic spices makes it a comforting meal that’s perfect for any occasion.
What is Dhal Puri?
Dhal Puri is a Guyanese flatbread made by stuffing a spiced split pea mixture into a soft, pliable dough. The dough, often made from flour and water, is rolled out and envelops the aromatic filling of mashed split peas, geerah, and sautéed onions and garlic. When cooked on a hot tawah, the outside becomes lightly browned and crispy, while the inside remains warm and flavorful.
This dish is cherished not only for its satisfying taste but also for its versatility—serving as a perfect accompaniment to a variety of curries or enjoyed alone as a snack. The experience of tearing off a piece and savoring the burst of flavors inside makes Dhal Puri a delightful treat that captures the essence of Guyanese cuisine.
Dhal Puri in Guyanese Cuisine
Dhal puri is a staple in Guyanese households, reflecting the Indian influences that have shaped the country’s culinary landscape. It’s commonly served during special occasions, festivals, and gatherings, symbolizing the warmth of family and community. Each family may have its own unique twist on the recipe, making it a true representation of cultural heritage.
Why You Should Try This Guyanese Dhal Puri Recipe
Not only is this dish delicious, but it’s also a wonderful way to connect with Guyanese culture. The soft, pillowy bread paired with the spiced pea filling is a comfort food that resonates with many. Perfect for sharing at gatherings or enjoying as a hearty meal at home, Dhal Puri is a must-try for anyone looking to expand their culinary horizons.
How to Make Guyanese Dhal Puri
To create Dhal Puri, start by soaking your 1½ cups of split peas overnight, allowing them to soften. The next day, boil the peas with a touch of saffron until they’re just tender, then drain them to remove excess water. In a frying pan, toast 1 – 2 tablespoons of geerah until aromatic, then add in 3 tablespoons of minced onion, 1 clove of garlic, and ½ teaspoon of salt. Combine this mixture with the boiled split peas, using a potato masher or food processor to achieve a smooth filling.
Now, it’s time to assemble! Take your pre-made roti balls and carefully punch a hole in the top of each one, filling it with 2-3 tablespoons of the spiced pea mixture. If you’re feeling adventurous, roll the roti out to about ¼ inch thick, place the filling in the center, and fold it back into a ball. After that, flatten the filled balls into rounds again, about ¼ inch thick.
Next, heat your tawah or skillet and grease it lightly. Place each Dhal Puri onto the hot surface, cooking them while turning constantly to achieve an even golden-brown color. Don’t forget to dab them with ghee or oil using greaseproof paper or a small cloth to keep them moist and enhance their flavor. In roughly 1-2 minutes, your Dhal Puri will puff up beautifully, ready to be served alongside your favorite curry or enjoyed by itself!
Ingredients You’ll Need
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Key Ingredients Explained
To make Guyanese Dhal Puri, understanding the role of each ingredient is key. Here’s a breakdown of what each one does:
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Tips for Perfect Dhal Puri
Dhal Puri Frequently Asked Questions (FAQ)
Can I use different types of peas?
Yes, yellow split peas or even lentils can be substituted, but the flavor and texture may vary.
How should I store leftovers?
Leftover Dhal Puri can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Can I make Dhal Puri ahead of time?
Absolutely! You can prepare the filling in advance and assemble the Dhal Puri when you’re ready to cook.
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If you try this recipe, let me know how it goes! And don’t forget to share it with your family—you know they’re gonna ask for it!
Guyanese Dhal Puri
Equipment
Ingredients
Instructions
- Prepare the Peas: Soak the split peas overnight, then boil them with saffron until barely soft. Drain the water.1½ cups split peas, Small piece of saffron
- Mix the Ingredients: In a frying pan, parch the geerah. Then add the minced onion, garlic, salt, and the boiled peas. Grind or mash the mixture well.1 – 2 tbsp geerah, 3 tbsp minced onion, 1 clove garlic, ½ tsp salt
- Fill the Roti: Punch a hole in the top of each pre-made roti ball and fill with 2 to 3 tablespoons of the peas mixture. Alternatively, roll out the roti to about ¼ inch thick, place the filling in the center, and form into balls again.
- Roll and Cook: Roll the balls into rounds about ¼ inch thick. Cook on a hot, greased tawah, turning constantly. Dab with ghee or oil using greaseproof paper or a small piece of cloth.Ghee
- Finish Cooking: Cook until nicely browned and puffy, which should take about 10 minutes.
Thank you for sharing this recipe
Thank you for sharing this recipe