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Recipes > Dhaal Puri
Guyanese and Trinidadian Recipes

Dhaal Puri

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)

Preparation

  • The peas should be soaked overnight and boiled with the saffron until barely soft. Drain off the water.
  • Parch the geerah in frying pan, add the onion, garlic, salt, and peas. Grind or mash well.
  • Place 2 or 3 tablespoons of this mixture in a hole punched in the top of each of the pre-made roti balls. (Or roll the roti out to about ¼ inch thick, place 2 or 3 tablespoons of the dhaal mixture in the centre, and form into balls again).
  • Roll out into rounds ¼ inch thick. The idea is to have the peas mixture in the central cavity of the dough.
  • Place on a hot greased tawah and cook, turning constantly.
  • Dab with ghee or oil, using grease proof paper or a small peice of cloth.
  • Cook until nicely browned and puffy, which should take about 10 minutes.
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