Dalpuri

Ingredients

• 1 cup yellow split peas
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup warm water, approximately
• 2 cloves garlic, minced
• 1 tsp ground cumin, toasted
• 1/2 tsp ground turmeric
• 2 tbsp vegetable oil, plus more for cooking
• 1 scallion, finely chopped
• Salt, to taste

Before you cook

• Rinse the split peas and soak them in water for 1 hour, then drain.
• Mix the flour, baking powder and salt together in a large bowl.

Steps

1. Boil the drained split peas in fresh water for 25 minutes until very tender.
2. Drain the split peas thoroughly and let them cool slightly.
3. Grind the cooked split peas with the garlic, toasted cumin and turmeric into a dry, crumbly mixture using a food processor.
4. Stir the scallion into the split pea mixture and season with salt.
5. Add the warm water and 2 tablespoons of oil to the flour mixture.
6. Knead the dough for 5 minutes until smooth and soft.
7. Cover the dough and let it rest for 20 minutes.
8. Divide the dough into 8 equal balls.
9. Flatten one ball and place a spoonful of the split pea filling in the center.
10. Pull the edges of the dough up and around the filling, pinching to seal completely.
11. Flatten the sealed ball gently, then roll it out into a thin circle about 8 inches across.
12. Heat a dry griddle over medium heat.
13. Place the rolled dalpuri on the griddle and cook for 1 minute until bubbles start to form.
14. Flip and brush the top lightly with oil.
15. Flip again and press gently with a folded cloth so the roti puffs slightly, cooking 1 more minute per side until lightly browned.
16. Repeat with the remaining dough and filling.
17. Stack the cooked roti under a towel to keep them soft, and serve warm.