Dahl Puri
Dahl Puri Recipe: A Delicious Indian Flatbread | Authentic Indian Cuisine
Introduction
Dahl Puri is a popular Trinidadian dish that consists of a soft, fluffy bread filled with a savory split pea mixture. This dish is a favorite among locals and visitors alike, and is often enjoyed as a snack or a meal.
History
Dahl Puri has its origins in Trinidad and Tobago, where it is a staple in the local cuisine. The dish is believed to have been brought to the island by Indian indentured laborers in the 19th century, and has since become a beloved dish that is enjoyed by people of all backgrounds.
Ingredients
- 4 cups of flour
- 1 cup of split peas
- 1 tsp of baking powder
- 1 clove of garlic
- 2 tsp of salt
- 1 tsp of geera
- water
- oil
How to prepare
- Boil peas in water until they are soft.
- Drain the peas and put them in a blender. Grind them until they form a powder-like consistency.
- Add geera, 1 tsp salt, and ground onions to the pea mixture.
- In another bowl, mix flour, 1 tsp salt, and baking powder.
- Add enough water to the flour mixture to make a soft dough.
- Let the dough sit for 15 minutes.
- Divide the dough into balls.
- Cover the dough balls with a damp cloth.
- Take a dough ball and flatten it in the palm of your hand. Add some of the pea mixture and bring the sides up to form a ball.
- Make sure the edges are well sealed.
- Continue this process until all the dough balls are filled with the pea mixture.
- Heat a frying pan.
- Roll the filled ball flat, making sure the filling does not come out.
- Put the flattened ball on the frying pan and cook for 30 seconds. Then, turn it over and rub oil on the puri. Turn it again and put oil on the other side.
- Cook the puri until it turns a bit brownish.
Variations
- Add chopped vegetables like carrots, bell peppers, or spinach to the split pea filling for added flavor and nutrition.
- Use whole wheat flour or gluten-free flour for a healthier alternative.
- Experiment with different spices like turmeric, cumin, or coriander for a unique flavor profile.
Cooking Tips & Tricks
Make sure to grind the split peas to a fine powder-like consistency for the filling.
- Allow the dough to rest for at least 15 minutes to ensure a soft and pliable texture.
- Seal the edges of the dough balls well to prevent the filling from leaking out during cooking.
- Cook the puris on medium heat to ensure they cook evenly and develop a nice golden brown color.
Serving Suggestions
Dahl Puri can be enjoyed on its own as a snack or paired with chutney, pickles, or a side salad for a more complete meal.
Cooking Techniques
Boil the split peas until they are soft before grinding them into a powder.
- Allow the dough to rest before shaping and filling the puris.
- Cook the puris on a hot griddle or frying pan until they are golden brown and cooked through.
Ingredient Substitutions
You can use yellow split peas or lentils instead of green split peas for the filling.
- Substitute vegetable oil for the oil used for frying the puris.
- Use garlic powder or onion powder instead of fresh garlic for convenience.
Make Ahead Tips
You can prepare the split pea filling and dough ahead of time and store them in the refrigerator until ready to use.
- Shape the filled puris and store them in an airtight container in the refrigerator for up to 2 days before cooking.
Presentation Ideas
Serve Dahl Puri on a platter with a side of mango chutney and tamarind sauce for dipping. - Garnish the puris with fresh cilantro leaves or a sprinkle of chaat masala for added flavor and color.
Pairing Recommendations
Enjoy Dahl Puri with a refreshing glass of mango lassi or a hot cup of chai tea for a complete meal experience.
- Pair the puris with a side of vegetable curry or dhal for a hearty and satisfying meal.
Storage and Reheating Instructions
Store any leftover Dahl Puri in an airtight container in the refrigerator for up to 2 days.
- Reheat the puris in a toaster oven or on a hot griddle until warmed through before serving.
Nutrition Information
Calories per serving
Each serving of Dahl Puri contains approximately 250 calories.
Carbohydrates
Each serving of Dahl Puri contains approximately 40 grams of carbohydrates.
Fats
Each serving of Dahl Puri contains approximately 5 grams of fats.
Proteins
Each serving of Dahl Puri contains approximately 8 grams of proteins.
Vitamins and minerals
Dahl Puri is a good source of iron, fiber, and vitamin C.
Alergens
Dahl Puri contains gluten from the flour used in the dough.
Summary
Dahl Puri is a nutritious dish that provides a good balance of carbohydrates, proteins, and fats. It is also a good source of vitamins and minerals, making it a healthy and satisfying meal option.
Summary
Dahl Puri is a delicious and satisfying Trinidadian dish that is perfect for any occasion. With a flavorful split pea filling encased in a soft and fluffy bread, this dish is sure to be a hit with your family and friends. Enjoy it as a snack, appetizer, or main course, and savor the unique flavors and textures of this traditional dish.
How did I get this recipe?
. The rich aroma of spices wafted through the air, drawing me in like a moth to a flame. The colorful array of ingredients laid out before me, each one holding a promise of delicious flavors and textures. It was love at first sight.
I first learned how to make Dahl Puri many years ago, during a trip to India. I had always been fascinated by the country's vibrant culture and cuisine, and I jumped at the chance to learn from a local expert. My teacher was a kind old woman named Mrs. Patel, who had been cooking traditional Indian dishes for decades.
Mrs. Patel welcomed me into her modest kitchen with a warm smile and a twinkle in her eye. She handed me a worn, tattered recipe card that had been passed down through generations of her family. As she began to explain the steps involved in making Dahl Puri, I hung on her every word, eager to absorb as much knowledge as possible.
The first step was to prepare the dough for the puris, a process that involved mixing flour, water, and a pinch of salt until a smooth, elastic dough formed. Mrs. Patel showed me how to knead the dough gently, using the palm of my hand to push and fold, push and fold, until it reached the perfect consistency.
Next, we moved on to the filling for the puris – a fragrant mixture of yellow lentils, onions, garlic, ginger, and a blend of spices that included cumin, coriander, turmeric, and garam masala. Mrs. Patel carefully cooked the lentils until they were tender, then added the aromatics and spices, allowing them to meld together into a harmonious symphony of flavors.
Once the filling was ready, Mrs. Patel demonstrated how to roll out the dough into small rounds, spoon a generous dollop of the lentil mixture into the center, and seal it up into a neat little parcel. She then showed me how to gently flatten the parcel with a rolling pin, creating a thin, crispy shell that would become the puri.
As the puris sizzled in hot oil, filling the kitchen with their irresistible aroma, Mrs. Patel shared stories of her own grandmother, who had passed down the recipe to her many years ago. She spoke of lazy afternoons spent in the kitchen, kneading dough and shaping puris with her grandmother by her side, a warm bond formed over a shared love of cooking.
I listened intently, soaking up every detail of Mrs. Patel's stories and techniques. I knew that I had stumbled upon something truly special – not just a recipe, but a connection to a rich culinary tradition that spanned generations.
After the puris were cooked to golden perfection, Mrs. Patel served them up on a platter, garnished with fresh coriander leaves and a dollop of tangy tamarind chutney. I took my first bite, savoring the crispy exterior, the spicy filling, and the burst of flavors that danced on my tongue.
As I enjoyed my first taste of Dahl Puri, I knew that this recipe would become a cherished part of my own culinary repertoire. I thanked Mrs. Patel profusely for sharing her knowledge and wisdom with me, and she simply smiled and patted my hand, passing the torch of tradition on to me.
Since that fateful day in Mrs. Patel's kitchen, I have made Dahl Puri countless times, each batch a tribute to the rich heritage and flavors of India. I have shared the recipe with friends and family, passing on the story of how I learned to make this beloved dish from a wise old woman in a far-off land.
And as I continue to cook and create in my own kitchen, I carry with me the memories of that day – the sights, the smells, the tastes that captivated me and inspired me to dive deeper into the world of Indian cuisine. Mrs. Patel's Dahl Puri will always hold a special place in my heart, a reminder of the power of food to connect us to our past, our present, and our future.