1 cup- yellow split peas
Salt, to taste
4 cloves — garlic, chopped
Hot chile peppers, to taste
2 tsp — ground cumin
4 cups — all purpose flour, plus more for dusting
4 tsp — baking powder
1 tsp — sugar
1/2 tsp — salt
1 ½ tsp — oil
1 ¼ cups — water, lukewarm; or more as needed
½ cup- oil, for brush
1 Grease a baking sheet and set aside. Knead the rested dough for 1 to 2 minutes on a floured surface.
2 Cut the dough into 10 to 12 equal pieces. Using a food scale will help in dividing the dough into equal parts.
3 Working with 1 piece of dough at a time, pat each piece into a round disk of about 3 inches in width.
4 Place the disk of dough in one hand and form a cup. Using a tablespoon, add some filling into the cup without overstuffing it. Pinch the ends of the dough together to seal in the filling.
5 Place the stuffed dough seam-side down on an oiled baking sheet. Pat each stuffed dough ball with a little oil to prevent a skin from forming.
6 Repeat the process with the remaining pieces of dough and the remaining filling. Cover the stuffed dough with plastic wrap and let rest for 30 minutes
7 Flour a work surface and rolling pin. Prepare a basket, lining it with a clean tea towel and kitchen paper. Cut 10 to 12 pieces of waxed paper. Take 1 of the stuffed dough balls and flatten it with your hand.
8 Working from the center, start rolling the dough back and forth.
9 Turn the dough by 90 degrees and keep rolling and turning until you have a round, thin disk of dough. You may need to dust the rolling pin and work surface with extra flour as you handle the dough. Repeat the flattening process until all the dough balls are ready for the griddle.
10 Heat a tawah, flat iron griddle, or a 10- to 12-inch cast-iron skillet over medium heat. Dust off any excess flour and place a disk of rolled dough on the hot griddle. Let cook until parts of the dough start to puff up with little bubbles.
11 Immediately flip the puri, brush with oil, let cook for 30 seconds.
12 Flip again, brush with oil, and cook for another 30 to 45 seconds. Remove from the heat with a flat spatula. Reduce heat if the puri is browning too quickly and not cooking through.
13 Place the cooked puri in the prepared basket. Repeat the process until all disks are cooked. To prevent the puris from sticking together, place one of the waxed paper pieces between each dhal puri as it is added to the basket. Enjoy hot or warm!
APPROXIMATE MACROS PER SERVING: 350 G CALORIES ■ 17 G PROTEIN ■ 58 G CARBS ■ 2 G FAT