Dhalpurie Roti

Many people have been emailing me and asking me about how to make a dhalpurie Roti and Buss-up shot and if there is a difference.  Yes there is a great difference, but you can be judge of that for yourselves.

DHALPURIE ROTI

1/2 lb split peas

1/2 tsp. saffron

1 tsp. salt

4 cloves garlic

2 tsp. ground geera

1 lb flour

3 tsp baking powder

Water to knead flour

1/4 cup vegetable oil mixed together with 2 tbsp melted butter

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Method for Dhal Preparation: Boil split peas with saffron, salt and garlic until firm (it must be cooked). Drain dhal and grind. Place 1 tbsp oil in pot and fry for about 2 minutes (turn constantly to avoid it from burning. Add ground geera and taste for salt, add additional salt if needed. Allow this mixture to cool.

Method for Flour Preparation: Mix together flour, baking powder and water to make a soft dough Knead dough until smooth. Cut into 8 pieces and shape into balls. Open each ball in the centre and fill with some prepared dhal. Pull the sides over and close up to form back the ball. Dredge lightly each dough with some flour to avoid sticking and bursting. Roll out filled dough very thinly, using enough flour on the surface to prevent sticking. Heat and grease tawa and place roti on it. Allow one side to cook until light brown in colour, turn over and brush with oil and melted butter. Cook for about 1/2 minute, then turn over and brush with oil. Continue to cook the remaining 7 pieces.

On a personal note, Dhalpurie Roti MUST be eaten with your hands, NO knife and fork people!!!!

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