Recipe: Dhal Puri

Rinse split peas and add to a large saucepan with 4 to 5 cups of water and 1 teaspoon of salt.
Bring to a boil uncovered on high heat then reduce to medium heat and cook until peas are tender enough to be crushed without any graininess
While peas are boiling mix the dhal puri dough by combining 3 cups of flour, the yeast, baking powder, sugar ad 1/4 teaspoon of salt in a large mixing bowl. Mix together with a whisk, then form a well in the center of the flour mixture and add 1 1/4 cups of warm water.
Mix well and knead into a smooth dough ball (this should take about 5 minutes). Cover and rest in a warm place for no more than 30 minutes.
When the peas boils to the right texture, remove from the heat, drain with a colander and rinse peas with cold water. Then add the peas, onion powder, garlic powder, geera and 1/4 teaspoon of salt to a food processor and blend until smooth.
After the dough has been resting for 30 minutes turn the dough onto a floured surface and knead for a minute or two then divide into 15 equal pieces. Knead each piece into a smooth round ball and set aside.
Then roll each ball into a flat disk, brush with some oil, then stuff with 2-3 tablespoons of the split peas mixture. Seal the dhal puri balls up by pinching the dough together, then shape into a round ball and set aside. Repeat until all 15 balls are stuffed with the peas filling.

To cook the dhal puri add a tawah or skillet to medium-low heat. While the tawah is heating up, a floured surface gently roll each stuffed puri ball into a thin flat disk about an 1/8th of an inch thick.
Cook for about 1 minute then flip and brush with oil. Immediately flip again then brush with oil. Continue to cook for another minute until the dhal puri inflates.
Remove from the heat and place in a dish lined with a kitchen towel. Keep covered while cooking the remaining dhal puris.
Serve your delicious Guyanese dhal puri warm with some mango sour or your favorite curry

(metemgee)