Trinidadian Dhal Puri

Ingredients

• 1 cup yellow split peas
• 1/2 tsp turmeric
• 4 garlic cloves
• 1 tsp cumin seeds, toasted and ground
• 1 small scotch bonnet pepper, seeds removed (optional)
• Salt, to taste
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• About 1 cup warm water
• 2 tbsp vegetable oil, plus more for cooking

Before you cook

• Rinse the split peas well under cold water.
• Toast the cumin seeds in a dry pan for 1 minute until fragrant, then grind them.

Steps

1. Put the split peas into a pot with enough water to cover them by 5cm, and add the turmeric.
2. Bring the pot to a boil, then lower the heat and simmer for about 25 minutes, until the peas are tender enough to mash.
3. Drain the peas well and let them cool slightly.
4. Grind the drained peas in a food processor with the garlic, ground cumin and scotch bonnet until you have a dry, crumbly paste with no whole peas left.
5. Season the paste with salt and set it aside.
6. Whisk together the flour, baking powder and salt in a large bowl.
7. Add the oil and most of the warm water, mixing with your hand as you go.
8. Knead the dough for about 5 minutes, adding a little more water if needed, until it is smooth and firm.
9. Cover the dough and let it rest for 20 minutes.
10. Divide the dough into 6 equal balls.
11. Flatten one ball slightly and spoon about 3 tablespoons of the split pea filling into the centre.
12. Gather the edges of the dough up and around the filling, pinching them closed at the top so the filling is fully sealed inside.
13. Flatten the stuffed ball gently with your palm, then roll it out on a lightly floured surface into a thin circle about 20cm across.
14. Heat a dry tawa or heavy skillet over medium-high heat.
15. Cook the rolled dhal puri for about 30 seconds on each side, until small golden-brown spots appear and the dough is cooked through.
16. Brush the cooked side lightly with oil as you flip it.
17. Repeat with the remaining dough balls, stacking the finished dhal puri under a clean cloth to stay soft.
18. Serve warm, alongside a curry for wrapping.