Prep Time 2 hours
Cook Time 1 hour
Keyword Hard
Servings 25 pce
Calories 322 kcal


  • 1 ½ cups Yellow split peas approx. 250g
  • ½ tsp Turmeric powder
  • Salt
  • 3 ½ cups Plain all-purpose flour  plus additional needed for rolling
  • 2 tsp Ground cumin
  • Pepper
  • Vegetable oil


  • A day prior… Place yellow split peas in a bowl and fill with room temperature water to soften. Allow to soak overnight or for at least 8 hours.
  • Cooking day… Drain peas and transfer to a saucepan filled with 3 cups of water. Add ½ tsp turmeric powder and salt to taste, stir well. Place over medium heat and allow to boil for approximately 30 minutes, stirring occasionally until peas are soft (squeezing with finger to feel).*
  • Drain peas over an empty bowl using a sieve, keeping the excess liquid. Spread peas over a large sheet of baking paper, set aside and allow to dry completely.
  • Sift flour and ground cumin into a large bowl and combine using a wooden spoon. Make a well in the center and gradually mix in approximately 1 cup in total of the warm excess split pea liquid. Use your hands to bring the dough together in the bowl. Add more flour or liquid as necessary to get the dough to the right consistency.*
  • Turn dough onto a lightly floured surface and knead for 10 minutes. Lightly flour and wrap in cling wrap. Set aside and allow to rest for 40 minutes.
  • Once split peas have dried completely, place in a food processor and blend into a fine powdery consistency. Transfer to a bowl, add pepper to taste and fluff with a fork.
  • Remove dough from cling wrap and gently knead again for a minute. Divide the dough into equal sized balls approximately 4cm in diameter.
  • Use fingers to flatten one ball at a time into a ‘bowl’ shape and fill with 1 heaped tbsp of the split pea mixture. Pinch dough together to close up the hole and form into a ball again.
  • Dip the ball into flour and place on a floured flat bench. Roll ball out into a circular shape using a rolling pin, flip to do both sides until thin as possible. Take care not to break, sift additional flour over dhal puri as necessary to avoid sticking to rolling pin.
  • Place a non-stick flat frypan (tawa) over low-medium heat and brush with oil. Place one dhal puri on frypan and use brush to dampen face up side with oil. Cook on each side for approximately 45 seconds, or until the dhal begins to rise. If they start to burn or harden then adjust heat or frying time as necessary so that it remains soft but cooked through.
  • Transfer to a plate lined with a paper towel and place an additional sheet of paper towel between each dhal puri to absorb any excess oil and prevent sticking.
  • Serve warm with butter bean curry, rougaille, coriander chutney and achard.


  • This recipe requires preparation a few hours in advance, not included in prep time.
  • Try placing a wooden spoon over the saucepan to prevent boiled split peas from foaming.
  • Turmeric can stain your utensils, allow them to dry in direct sunlight to help remove them.
  • Do not mix in all the liquid to the flour at once or you’ll risk the dough being too sticky.
  • Always sift flour whilst rolling to prevent clumps of flour from damaging the dhal puri.
  • If rolling out all the dhal puri prior to frying, place a sheet of paper towel in between each to prevent the dough from sticking together.
  • Heat up in a microwave if preparing in advance.
  • This recipe is much faster and best done with two people (one rolling whilst one does the frying).

Bon appétit!


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