Ingredients
For one serving.
- Yellow split peas(Pois cassés jaunes)200 g
- Wholemeal flour(Farine complète)300 g
- Turmeric(Curcuma)1 tsp
- Cumin(Cumin)1 tsp
- Olive oil(Huile d'olive)2 tbsp
Preparation
Step by step, from pantry to plate.
Rinse the yellow split peas well, then place them in a pot with enough water to cover them by a few centimetres. Bring to a boil, lower the heat, and cook until very tender.
Drain the peas thoroughly, then mash them into a smooth paste. Mix in the turmeric and cumin, and let the mixture cool completely.
Put the wholemeal flour in a bowl, add the olive oil and a pinch of salt, then mix in just enough water to form a soft dough. Knead until smooth, cover, and rest for 15 minutes.
Divide the dough into small balls. Divide the pea paste into the same number of portions and shape each into a small ball.
Flatten one dough ball, place a pea ball in the center, then wrap the dough around it and pinch to seal. Gently roll it out into a thin round. Repeat with the remaining portions.
Heat a dry pan over medium heat. Cook each puri for about 1 to 2 minutes per side until lightly browned and cooked through, brushing with a little olive oil if needed.
Serve warm with a little salt and pepper if desired.
Good to know
Let the pea filling cool fully before stuffing so the dough stays easy to seal.
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