Dholl puri

• 100g yellow split peas
• 1 tsp ground cumin
• 250g plain flour
• 150g water
• 1 pinch ground turmeric
• 0 Salt
• 0 Rapeseed oil

Step 1
Bring the split peas to the boil, then simmer for 30 minutes, or until just cooked or al dente, but not mushy.

Step 2
Drain well, reserving the liquid.

Step 3
Grind the peas in a coffee grinder, by passing through a mouli, or if these aren’t available use a food processor.

Step 4
Mix in the cumin, season well and set aside.

Step 5
Combine the flour in a large bowl with the turmeric and salt.

Step 6
Make up the reserved cooking liquid to 150ml with warm water.

Step 7
Add to the flour and use your hands to make a soft dough.

Step 8
Knead for a few minutes and leave covered for 30 minutes.

Step 9
Divide into 10-12 balls.

Step 10
Using your thumb make a large indentation in each ball and fill with 1 tsp pea mix.

Step 11
Pinch closed, turn over and flatten each ball.

Step 12
Roll out on a floured surface as thinly as possible.

Step 13
Heat 1 tsp oil in a nonstick frying pan.

Step 14
Fry each puri for 2 minutes a side until golden.

Step 15
Brush a little oil on each uncooked side as you go.

Step 16
Keep warm in a low preheated oven.