Dholl Puri

Place the split peas in a pot, cover with water by five centimetres, and bring to a boil. Reduce heat and simmer for twenty minutes until the peas are tender but not mushy. Drain thoroughly, reserving the cooking water for the dough.

Process the cooked split peas in a food processor or mash with a fork until they form a dry, crumbly paste. Season with the ground cumin, turmeric, and a pinch of salt, mixing well. The filling should be dry enough to crumble when pressed.

Combine the flour and salt in a mixing bowl. Gradually add warm water, mixing and kneading until you form a soft, pliable dough that is smooth but not sticky. Cover and rest for fifteen minutes at room temperature.

Divide the dough into twelve equal portions and roll each into a smooth ball. Flatten each ball in your palm, create a well in the centre, and place a heaped tablespoon of the spiced split pea filling inside the indentation.

Pinch the edges of the dough up and over the filling, sealing it completely inside, then roll the ball gently between your palms to create a smooth, even sphere with the filling fully encased inside the dough.

Dip each stuffed ball into flour and roll out on a floured surface into a thin circular disc about fifteen centimetres in diameter. Roll gently and evenly to prevent the filling from breaking through the dough surface.

Heat a flat griddle or tawa over medium heat and brush lightly with oil. Place one rolled puri on the hot surface and cook for forty-five seconds to one minute per side until it puffs slightly and light brown spots appear on both sides.

Stack the cooked dholl puri on a plate lined with paper towels, keeping them warm under a clean cloth. Serve by filling each puri with butter bean curry and drizzling with tomato chutney and fresh coriander chutney, then rolling up to eat.