Trinidadian Dal Puri

Ingredients

• For the filling: For the filling:
• 1 cup (200g) split peas, soaked overnight 1 cup (200g) split peas, soaked overnight
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (optional) 1/2 teaspoon chili powder (optional)
• Salt to taste Salt to taste
• Oil for frying Oil for frying
• For the flatbread dough: For the flatbread dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked split peas. In a large pot, add the split peas and enough water to cover them. Bring to a boil and cook until the split peas are tender, about 20-25 minutes. Drain any excess water.
2. 2.
   In a separate pan, heat some oil and sauté the minced garlic and chopped onion until golden brown.
3. 3.
   Add the cooked split peas to the pan and mash them with a fork or potato masher until smooth.
4. 4.
   Stir in the ground cumin, ground coriander, turmeric powder, chili powder (if using), and salt. Cook for another 2-3 minutes to allow the flavors to meld together. Remove from heat and let the filling cool.
5. 5.
   In a mixing bowl, combine the all-purpose flour, turmeric powder, and salt for the flatbread dough. Gradually add water and knead until a soft and pliable dough forms. Cover the dough and let it rest for 30 minutes.
6. 6.
   Divide the dough into small balls and roll each ball into a thin circle.
7. 7.
   Place a spoonful of the split pea filling in the center of each dough circle. Fold the edges of the dough over the filling to form a square or triangle shape.
8. 8.
   Heat oil in a deep pan or skillet over medium heat. Carefully place the filled dough into the hot oil and fry until golden and crispy on both sides.
9. 9.
   Remove the puris from the oil and drain on a paper towel to remove excess oil.
10. 10.
    Serve the Trinidadian Dal Puri hot and crispy, either as a snack or with chutneys and pickles.

Treat your ingredients with care...

• Split peas — Ensure that the split peas are soaked overnight to soften them before cooking. This will help in achieving a smooth and creamy filling.

Tips & Tricks

• For a spicier version, add finely chopped scotch bonnet pepper to the filling mixture.
• Serve the Trinidadian Dal Puri with tamarind chutney or mango chutney for an extra burst of flavor.
• If you prefer a lighter version, you can bake the puris in the oven instead of frying them.
• Experiment with different herbs and spices in the filling to customize the flavors to your liking.
• Make sure the oil is hot enough before frying the puris to ensure they turn out crispy and not greasy.

Serving advice

Trinidadian Dal Puri is best served hot and crispy. Enjoy it as a snack on its own or pair it with tangy chutneys and pickles for a more substantial meal. Serve it alongside a refreshing glass of homemade lemonade or a cold beer to complement the flavors.

Presentation advice

To present Trinidadian Dal Puri, arrange the golden and crispy puris on a platter, allowing the vibrant yellow color of the flatbread to shine through. Garnish with fresh cilantro leaves for a pop of green and serve with small bowls of chutneys and pickles for dipping.