RECIPE: Dhalpuri

Dhalpuri
 
Dhalpuri (spelling may vary) is the messy, nutty, spicy roti that is notoriously known for being labour-intensive. It’s not that difficult to make though and the reward is out of this world. Dhal is boiled with curry and saffron, so it’s intensely aromatic from the start. It’s then seasoned with geera and parched to develop a roasted flavour and texture that cannot be mimicked.
 
The only thing missing? Channa and aloo and a lot of curried chicken.
 
Yields: 6 servings
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
 
INGREDIENTS
 
2 pounds flour
1 tablespoon baking powder
1 pinch salt
1 pound dhal
1 teaspoon saffron
1 teaspoon curry
2 tablespoons oil, for frying
1 cup oil
1 tablespoon ground geera
1 tablespoon salt
2 tablespoons ground green seasoning or fresh herbs, optional
 
DIRECTIONS
 
1 In a large bowl, add flour, baking powder and salt. Then, knead with warm water; set aside.
 
2 Bring a large pot filled ¾ way with water and dhal to a boil. Then, add saffron and curry and let cook for 1 to 2 hours or, until dhal is cooked. Then, strain.
 
3 In a food processor or, by hand, grind dhal. At this point, you can add green seasoning or fresh herbs.
 
4 In a separate large pot over medium-high heat, add oil. Add ground dhal, geera and salt and parch while constantly turning mixture for about 5 minutes. Turn off stove and allow dhal mixture to cool.
 
5 Separate the roti dough into 6 pieces. Roll each piece into a smooth ball and then flatten it.
 
6 Place the flattened dough into the palm of one hand, making a shallow cup-like shape. Scoop in 4 tablespoons of dhal mixture into the dough. Fold the sides of the dough to meet, forming a ball with the dhal mixture inside. Repeat for the other pieces of dough.
 
7 With a rolling pin, roll the filled dough to ⅛-inch in thickness.
 
8 Heat your tawa and then brush or rub oil on it. Place the rolled dough onto the tawa and let the roti cook for 30 seconds or less. Using a dabla, flip the roti onto the other side.
 
9 Oil the cooked side of the roti and then flip again and oil the newly cooked side. Keep flipping the roti until each side has spots of light-brown.
 
10 Serve with curried chicken or any other desired side.
 
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