½ tbsp cumin seeds
250 g yellow split peas, soaked overnight
1 kg plain flour
½ tsp turmeric
400 ml warm water
Toast the cumin seeds in a dry frying pan. Grind in a mortar.
Drain and rinse the peas and boil in fresh water until just tender. Drain well and blend with the cumin in a food processor (the mixture should be like a powder). Add salt to taste.
Place the flour, turmeric and 2 pinches of salt in a large bowl and mix well. Add the water, mix to a smooth dough and knead for about 5 minutes. Cover the dough with a damp cloth and leave for 20–30 minutes.
Form the dough into balls weighing about 60 g. Make an indent in the centre of each ball and stuff with the pea mixture. Seal the dough around the filling. Roll the balls out on a floured surface to very thin rounds.
Brush a frying pan (non-stick is ideal) with oil and cook each dholl puri over high heat for 2 minutes on each side. Before flipping, brush the top with a little oil.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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