Dholl Puri

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 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.
7. 7 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.
8. 8 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.