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the dal puri or dhalpuri

post #1 of 3
Thread Starter 
this is a bread of east indian heritage that is found win the wst indian countries opf trinidad and guyana.

i have researched indian food a bit and have found similar recipes in indian breads.

for example there are countless stuffed breads in india stuffed with veggies, potatos, meats, spices, etc

but theis stuffing of ground yello lentils seasoned with garlic, hot pepper and toasted cumin is fairly unique to trinidad and guyana (both countries qwitha very high percentage of indians living there)

these thin flatbreads are round shaped and very tender and have a hollow center, like a thin pita pocket

the inside has a layer of the ground up seasoned split peas

they are aMde by assembling a simple roti dough with flour and water, perhapse oil or butter or shortening or lard or ghee (i do not know the science behind all of this but I assume a fat makes a more tender bread)

the leavening agent is baking powder (1 teaspoon per 1 cup)

and some salt is also put in the dough

the dough is kneaded till smooth and again i do not know the science behind how much additional kneading is necessary

julie sanhi who worte amny great indian cookbooks and runs an indian culinary institute in new york city, says to knead for 10 to 15 minutes

but many cooks indian, trini, guyanese, whatever

knead for far less time

sanhi also kneads like an indian, pressing the dough doughn with her palms or knuckles into a flat circle and then sprinkling on a little water, and folding it over to be kneaded down again, trinis and guyanese knead liek this as well, but it is far more common, even among the indians to knead like and english or french or american cook....

so the dough is left to rest so it will be tender after all the kneading, then shaped into balls,

the size is that of a small orange

the end result is a thin bread about as big as a medium tortilla, i suppose...

i can psot pics when i have the priiviledge to do so

so the sphere is flattened a bitso that a tablespoon or 3 tb of the ground up split peas can be put inside

another method i have sceen is to not flatten the ball but use fingers and thumb to make a pinch pot sort of ceramic pottery style hollow in the ball

either way the split peas are put on the dough and then ends of the circle are brought up and pinched FIRMLY and sealed

then the balls are slightly falttened to prepare for rolling

before rolling more resting is perhaps and option

then the fliing is adjusted to make sure that everything is even. u want an even layer of filling and u want the bread to be of uniform and equal thickness on each side of the layer of filling

i dont nkow how to perfect any of these thigns

finally the bread si cooekd on a hot tawa and brushed with oil or ghee as it cooks

the bread should have a few golden brown areas although some cooks pride themselves for bein g able to cook with no brown spots

ideally the brerad should puff as the inside is hollow!

so aI am asking u guys

what is the secret?

what kind of dough is best.. fat or no fat and how much..

yeast or baking powder or both,

and how do i master the technique of rolling wihtout breaking the dough and without it being too thick on one side and too thin on the other?

how do i amke the dough tender but not too crispy (a slight crisp is ok but these breads need to be folded or wrapped around copius amounts of curry and sauce!)
post #2 of 3
Thread Starter 
check out the pics!

sorry of the atrocious spelling

Dhal Puri by tasteslikehome
post #3 of 3
Thread Starter 
anyone ever make indian breads before or thin stuffed breads???

i guess it just takes practice right?
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