Dhal Roti (Puri)

Name: Dhal Roti (Puri)
Yield: 8 servings
Cuisine: South African
Ingredients: For Dough; 3 Cups cake flour; 1/2 Cup brown flour; 4 Tbsp Olive Oil; 2 Cups Approximately Boiled Water to create a soft dough (hot); For Filling; 1/2 Cup split Pea dhal (lentil)boiled in water until just cooked; 1 Tbsp roasted whole cumin slightly crushed; 1 heaped tsp Turmeric Powder; 1 heaped tsp masala / chilli powder; 2 Tbsp chopped coriander; as per taste Salt

Navitha @cook_2926118

As a kid I was always fascinated watching my mum make roti. Being one of my favourite things to eat, it was only natural for me to pursue the 'art' of making it myself. This is one of my favourite versions of Roti known as Dhal Puri and as with everything else... here's my own version of it with a small twist.

Navitha @cook_2926118

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Ingredients

8 servings

For Dough
3 Cupscake flour
1/2 Cupbrown flour
4 TbspOlive Oil
2 CupsApproximately Boiled Water to create a soft dough (hot)
For Filling
1/2 Cupsplit Pea dhal (lentil)boiled in water until just cooked
1 Tbsproasted whole cumin slightly crushed
1heaped tsp Turmeric Powder
1heaped tsp masala / chilli powder
2 Tbspchopped coriander
as per taste Salt

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Steps

1

For the filling
Cook dhal until just tender. Drain off all excess water making sure it's dry and let cool. Once cooled grind to a rough consistency.
Add in remaining filling ingredients (cumin, turmeric powder, masala/chili powder), coriander and salt to taste) and mix well. Keep aside.
2

In a fairly large dish, place both brown and white flour and combine.
3

Add in oil and mix through
4

Create a well in the center of your mix then slowly add water, a little bit at a time to form a soft dough. Note that you may not need all of the water.
5

Knead the dough well.
6

Divide dough into 8 equal parts and roll into balls.
7

Working with one at a time, shape the ball to create a hollow center like a small 'bowl' as demonstrated in the picture.
8

Fill center with dhal mixture then press down and bring ends together until closed to create a modak shape.
9

Press down into a flat round shape as illustrated.
10

Flour both your roti and rolling surface then roll out into a disk.
11

Once all your Rotis have been rolled, to cook place one at a time onto a hot greased pan. Allow cooking until color changes slightly then turn over. Smear partially cooked side with garlic butter then turn over and smear another side. Allowing that side to cook through then turn over one last time. A good indication of it cooking through is when you see small bubbles forming just under the surface.
12

Remove from heat. Once done cooking your rotis cover with a clean tea towel until ready to serve. This keeps them nice and soft. Serve with curry of your choice or enjoy with a nice cup of tea/coffee