Dhal-Bhari Puri

Dhal-Bhari puri is a real delicacy in Fiji. It is usually prepared on special occasions, dinner parties, weddings or prayer ceremonies. A real celebratory menu item that takes the plain puri or roti to the next level!

As the name suggests, these are puris filled with spicy aromatic blend of dhal lentils. I usually use Chana dhal. Chana dhal is first left to soak for a few hours until it is soft. It is then fried in ghee with cumin seeds, garlic, green chillies, curry leaves and salt. The mixture is then ground up to a medium consistency. A puri dough is prepared and this is filled with this dhal mixture, before being rolled out and deep fried until golden brown.

Here are some tips to ensure you make great puris each tim:

1. Dough is not too soft.

2. Roll out the puris gently, so that the dough does not break.

3. Do not make the dhal mixture too fine when you blend.

4. Freeze any left over dhal mixture. You can use it next time you want to make more puris. Note that you can also use this mixture to make dhal-bhari rotis.

Ingredients:

1 cup chana dhal (you can use split peas or a mixture of lentils that you prefer)

1 clove garlic, crushed

1 green chilli or to taste

1 tbsp ghee

2 tsp cumin seeds

1 stalk curry leaves

1/2 tsp Asafoetida powder

Salt to taste

Dough

2 cups Plain flour

Lukewarm water to a make a firm yet soft dough. Approximately 3/4 to 1 cup.

1 tbsp oil

Oil for deep frying

Procedure:

1. Soak the lentils in water for 3 - 4 hours.

2. In a fry pan, heat ghee and add cumin seeds. Once the seeds have started to pop, add Asafoetida, curry leaves, turmeric, masala and garlic. Fry until garlic is fragrant, for a minute or so.

3. Add dhal and salt to taste. Fry the dhal, stirring constantly for 4 to 5 minutes.

4. Cool the mixture and then grind it in a dry blender, taking care not to make the granules too fine so that it becomes a paste. Grind to a coarse texture.

Dough

1. Take the flour in a medium stainless steel bowl. Add oil to the flour and mix well.

2. Make a well in the center and add lukewarm water gradually, and mix well with a flat spoon.

3. Using your hands, bring the flour together and form a ball. Add more water if required. Knead the flour until it forms a smooth dough.

Puris

1. Take golf ball sized dough and make a well in the center.

2. Fill these wells with 2 tablespoons of the dhal mixture or as much as the dough will hold.

3. Close the well, covering all the filling and make a smooth ball and then press it down gently to form a flat disc. Roll this out gently. Use a light touch on the rolling pin. Take care that the dough does not split. If it does split, you can use a piece of dough and cover the split and roll it out.

4. Heat oil for deep frying. Test the oil with a mini puri, ensure the oil is heated up and the puri rises to the top quickly once added to the hot oil.

5. Deep fry the puri on both sides until it is golden brown.

6. Remove from oil and let it drain on paper towel, before storing in a roti container or a covered bowl. Lay paper towels in between a layer of puris to remove excess oil.

7. Enjoy with your favourite curry.