Dhalpourri Bread
breads, indian
1 cup yellow split peas
3 cup water
1/2 teaspoon turmeric
3/4 cup oil
1 tablespoon finely chopped garlic
3 cup all-purpose flour
1 tablespoon ground cumin
1 tablespoon baking powder
2 teaspoon salt
1 cup warm water
Combine split peas, turmeric, garlic, cumin, 1teaspoon salt and 3 cups water. Cook until peas are very tender and water is completely absorbed into peas, about 25 to 30 minutes. Puree cooked peas in food processor.
Heat 2 tbs. oil in medium-sized skillet pan. Add pureed peas and cook until mixture looks dry and crumbly, about 20 to 25 minutes. When completely cool, turn mixture into powder.
Place flour, baking powder and 1 tsp. salt in large shallow bowl and mix well. Stir 2 tablespoons oil in water and pour in slow stream over flour, until flour adheres and forms single mass. Knead dough until smooth, dusting with flour. Rub oil over dough and set aside to stand 30 minutes.
Divide dough and filling into 6 portions. Roll 1 portion of dough into 4-inch circle. Spread with 1 portion filling. Bring sides of dough over filling and enclose completely. Dust patty with flour and roll into 8- to 10-inch round circle. Continue with rest of dough.
Heat skillet until very hot. Spread with 2 tsp. oil and add 1 bread. Cook until underside of bread is lightly browned, about 2 minutes. Turn bread and add 2 tsp. oil around bread. When second side is fried and browned, remove bread and keep covered. Continue with remaining breads.
Uploaded by Lon Hall, 1992
Yield: 1 servings