At last the vegetarian, has a post for meatless Monday
Roti, Puri, Paratha and etc. are all types of Indian breads made from stone ground wholemeal flour traditionally known as “Atta flour”. Atta flour has its origins in India, Pakistan, Bangladesh, Nepal and Sri Lanka; however it is consumed all over the world today, and become a staple amongst people in countries like Fiji, the Southern Caribbean (Trinidad and Tobago, Guyana), Mauritius and right here in South Africa as well(these are places that have a huge Indian population). Atta flour forms the base of rotis, puris, naans & etc., and sometimes different types of flour (chick pea flour, lentil flour, rice flour & etc.) or even spices and herbs are added to jazz it up. The various types of Rotis, Puris, Naans and etc. form an integral part of Pakistan and Indian cuisine-generally no meal is complete without some type of roti or puri.
My chosen type of roti for this post is “DHAL PURI”, and this roti is an Indian-inspired roti that is most popular in the Caribbean, Mauritius and Durban (why I am not sure-but I am assuming it has something to do with the sea and as all 3 regions have the sea and large Indian Community as the common factor). Dhal puri is one of the top street foods on the streets Caribbean islands and the island of Mauritius.
The Dhal Puri got its inspiration from the Indian Paratha and it is simply a roti that is filled with a cumin flavoured stuffing of ground split peas, and then it is cooked on a Tawa/griddle pan with the addition of ghee/butter-making it quite rich. The non-vegetarians often eat Dhal puris with some type of meat or poultry curry, and vegetarians eat it on its own or with spicy chutney, spicy yoghurt or a vegetarian curry I was introduced to Dhal Puri by my ex in-laws (as it is not something you will find in Gujrati cuisine) – and today my sons thoroughly enjoy the healthy version, and my daughter in law is from the Caribbean-so all this just means that I have had to adapt the traditional method of cooking Dhal Puri to conform with our healthy eating habits and my Le Creuset Crepe Pan has been the “WOW” factor in making this possible. There are many different recipes and methods of how to cook Dhal Puri-this is my tried and tested one – no need for it to be cooked with a heap of ghee/butter – just a tinsy-winsy bit for taste
250ml split chick peas/split peas (chana dhal or pea dhal)
2ml turmeric powder
10ml vegetable oil/ghee
7ml roasted and crushed cumin seeds
5ml chilli powder (optional)
5ml dry mango powder or 3ml lemon juice
50ml ghee/butter (for spreading while cooking)
Roti (makes 12 generous sized Dhal Puri)
300ml bread or cake flour
50ml cooking oil
100ml boiling water (approx.)