Dahl Puri

Rinse the split peas thoroughly under cold water, then place them in a pot with enough water to cover by two inches. Boil until just tender but not mushy, about 20 minutes, then drain and allow to cool slightly.

Transfer the cooked split peas to a food processor or mortar along with the minced garlic, salt, and a drizzle of oil. Blend or grind into a coarse, dry paste that holds together when pressed.

In a large mixing bowl, combine the flour, baking powder, and salt. Gradually add oil and water, mixing until a smooth, pliable dough forms that is soft but not sticky.

Cover the dough with a clean cloth or plastic wrap and allow it to rest at room temperature. This relaxes the gluten and makes the dough easier to roll out.

Divide the dough into equal-sized balls, approximately the size of a golf ball. Flatten each ball slightly, place a spoonful of the split pea filling in the center, and carefully fold the edges up around the filling, pinching firmly to seal.

On a lightly floured surface, gently roll each filled dough ball into a thin, flat round approximately 6–8 inches in diameter, being careful not to tear the dough and expose the filling.

Heat a dry tawa or flat skillet over medium-high heat until hot. Cook each puri for 1–2 minutes per side, pressing gently with a cloth or spatula, until golden-brown spots appear and the bread is cooked through.

Remove each cooked dahl puri from the heat and lightly brush with oil if desired. Stack under a clean cloth to keep warm and pliable until ready to serve.