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| Dahl Puri |
"Dahl puri is an East Indian-style flatbread filled with scrumptious seasoned yellow cut up peas. This bread is famous in each Suriname and Guyana, and the nearby scotch bonnet chile pepper gives it a hint of Caribbean flavor. This bread is often served with curry dishes, including aloo curry (curried potatoes), any other Indian dish this is famous inside the Caribbean. I even have always cherished this dish growing up and nevertheless do. Brush roti with melted butter earlier than serving, if preferred."
Ingredients :
- Filling:
- 2 cups bird inventory
- 1 cup dried yellow cut up peas
- 1 scotch bonnet chile pepper, minced
- 2 garlic cloves
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- Puri:
- 2 half of cups self-rising flour
- three tablespoons vegetable oil, divided
- 1 cup heat water, or greater as wished
Instructions :
| Prep : 35M | Cook : 10M | Ready in : 1H33M |
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- Bring chicken inventory and yellow break up peas to a boil in a saucepan. Reduce heat and simmer till split peas are tender, about 20 mins. Drain and let cool, about 15 minutes.
- Combine yellow break up peas, scotch bonnet chile pepper, garlic, turmeric, and cumin in a food processor; combination until filling is finely floor.
- Combine flour and 2 tablespoons vegetable oil in a massive bowl. Pour in water slowly, stirring constantly, till dough starts offevolved to come back collectively. Add a bit extra water if dough appears dry.
- Knead dough on a floured work surface till gentle and not sticky. Let dough rest for 10 minutes, covered with a moist material.
- Roll dough into a big circle about 1/4-inch thick. Brush 1 teaspoon vegetable oil over the surface of the dough. Roll up into a long roll. Cut into 10 portions. Roll every piece of dough right into a 6-inch circle. Let circles rest, protected with damp fabric, for 5 mins.
- Divide filling among circles. Wrap dough around filling, pinching edges to seal; roll into balls. Roll each ball lower back out into a large, skinny circle.
- Heat 1 teaspoon oil in a huge skillet. Cook 1 piece of dough within the hot skillet till it puffs up and turns mild brown, about 2 mins. Flip and maintain cooking till 2d side is browned, 1 to 2 mins. Transfer to a colander to cool; cover with a damp fabric. Repeat with final oil and dough.
Notes :
- Roti may be reheated just like tortillas: in a low oven, wrapped in foil, or within the microwave protected with a humid fabric.
- Nutrition records for this recipe includes the overall quantity of chook stock. The actual quantity of chook stock consumed will range.
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