Guyanese Dhal Puri

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4 from 2 votes

Dhal Puri is a Guyanese flatbread made by stuffing a spiced split pea mixture into a soft, pliable dough.

Prep Time1 30

Cook Time10

Total Time2 10

Course: Breakfast, Side Dish

Cuisine: Guyanese

Keyword: dhal, flatbread, puri, vegetarian

Servings: Pieces

Calories: 131kcal

Author: Tom Rose

Cost: $8

Equipment

Ingredients

1½ cups split peas boiled but not soft
1 - 2 tbsp geerah jira
3 tbsp minced onion
1 clove garlic
½ tsp salt
Small piece of saffron if desired
Ghee

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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.

Notes

The nutritional values provided in this recipe are estimates and may vary based on specific ingredients used and portion sizes. Each recipe includes estimated cook time and serving sizes for your convenience. Actual values may vary depending on the specific ingredients and brands used, portion sizes, and individual cooking methods. This information is not intended to provide medical or nutritional advice, and we recommend consulting with a qualified healthcare professional or nutritionist for specific dietary needs.

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