Dahl Puri

For the filling:

• 1 tsp salt
• 1/4 tsp turmeric
• 2 cloves garlic
• 1 tsp ground cumin
• 2 cups yellow split peas
• 1/4 of a scotch bonnet pepper

For the dough:

• 3 cups all purpose flour
• pinch fast acting yeast
• 1/4 tsp salt
• 2 tbsp baking powder
• water
• 5 tbsp vegetable oil

Directions:

1. Rinse the split peas. Meanwhile, boil 5 or 6 cups of water in a large saucepan and add the peas, salt and turmeric. Reduce heat and let boil for 20 minutes or until soft. Drain and let cool.
2. Meanwhile make your dough. Mix the flour with the salt, yeast and baking powder. Add water until you get a firm dough. Shape into a ball, cover with plastic wrap and let rest for 20 minutes.
3. Transfer the cooled peas to a food processor and process until they look kind of like bread crumbs. You should have no whole peas remaining.
4. Divide the dough into six smaller balls. Flatten the first one and then shape into a sort of shallow bowl. Dust with a little bit of flour and then fill with some of the split pea mixture.
5. Fold over the edges and pinch together to seal. You should end up with a good sized ball. Repeat until you have six split pea filled balls.
6. Put one of the balls on a floured surface and then very gently roll it flat. If you've done everything right, your disk should be about 12 inches wide and an eighth of an inch thick and none of the filling should burst through the dough.
7. Continue until all the balls are rolled flat. Then heat some oil in a large, nonstick skillet and cook for about 30 seconds on one side. Flip, brush with oil and cook for another minute or so. Repeat until your dahl puri is starting to puff up and turn golden.