1. sift dry ingredients into a bowl. 2. add the water a little at a time, and knead gently till a soft dough forms. 3. Continue kneading till supple, but do not overwork dough. 4. add oil to the dough and continue to knead till it is completely smooth. 5. put the dough in a plastic bag or wrap in clear film. 6. place in a cool room or in the refrigerator and leave to reast for at least 30 minutes, or overnight if possible. 7. to make the filling, put the split peas in a large pan, pour over water to cover and cook for about 10-15 minutes, till half cooked - they should be tender on the outside, but still firm in the middle. 8. allow water to evaporate during cooking, till pan is almost dry, but add a little extra water to prevent burning if necessary. 9. spread out the peas on a tray. When cool, grind to a paste, using a mortar and pestle or food processor. Mix with cumin and garlic. 10. Divide the dough into about 15 balls, slightly flatten each ball, put about 1 T of the split pea mixture into the center and fold over the edges. 11. dust a rolling pin and board with flour and roll out the dhal puri, taking care not to overstretch the dough, till they are 7 inches in diameter. 12. heat a little oil in a frying pan. Cook dhal puri for 3 minutes on each side till light brown. Serve as soon as last one is cooked. ---------------------------------------------------------------------------
Nutrition
Ingredients
