dhal puri with curry

Dhal puri encloses seasoned yellow split peas in thin flatbread. Althea Brown’s recipe follows the soft, thin style she remembers buying from street vendors in Guyana. Cooked peas are blended smooth with garlic powder, onion powder, salt and ground cumin, also called geera.^[1]

Her flour-and-water dough contains yeast, baking powder and a little brown sugar. Portions are flattened, filled with the pea mixture, sealed and rolled thin. They cook on a tawah or skillet, with oil brushed on as they are turned. The bread is served warm with curry or mango sour.^[1]