Ingredients

For the Dough –

  • ▢2 ½ cups All Purpose flour
  • ▢2 teaspoon Baking powder
  • ▢1 teaspoon Salt
  • ▢1 tablespoon Oil plus a little more to grease
  • ▢Water – as needed to make the dough

For the filling –

  • ▢1 cup Chana dal / split pea
  • ▢2 cloves Garlic
  • ▢1 teaspoon Cumin seeds
  • ▢3 Green chili
  • ▢½ teaspoon Turmeric powder
  • ▢Salt – as needed
  • Instructions
  • To make the 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 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 it 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 YouTube.
  • 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.
  • Notes
  • 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. 
  • Nutrition
  • Calories: 240kcal | Carbohydrates: 46g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 454mg | Potassium: 46mg | Fiber: 7g | Sugar: 1g | Vitamin C: 2mg | Calcium: 108mg | Iron: 3mg