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1
Boil the Split Peas Until Soft
25 Mins
Boil at 100°C (212°F)
Drain the soaked peas, cover with fresh water and boil until completely soft and starting to break apart, about 25 minutes. Drain well and let them cool for 5 minutes.
Do not salt the boiling water — salt slows the softening of dried peas.
Done when: The peas crush to a smooth paste between your fingers with no hard centre.
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2
Grind the Peas with Spices
5 Mins
No heat — room temperature, about 20°C (68°F)
Grind the warm peas with the cumin seeds, turmeric, 2 chopped garlic cloves, 1 chopped green chilli and half the coriander until you have a fairly smooth, thick paste. Season with 2g of the salt.
Grind while the peas are still warm — they mash far more easily than when cold.
Done when: A thick, golden paste that holds its shape on a spoon.
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3
Knead the Dholl Dough and Rest It
25 Mins
No heat; rest at room temperature, about 20°C (68°F)
Mix the flour with the remaining 4g of salt, then work in the pea paste, 20g of the oil and the lukewarm water a little at a time. Knead for 8 minutes until smooth and soft, cover with a damp cloth and rest for 20 minutes.
The dough should feel soft like an earlobe, not sticky — add water a spoon at a time, since pea moisture varies.
Done when: Smooth, soft dough that springs back slowly when poked.
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4
Roll the Puris Thin
10 Mins
No heat — room temperature, about 20°C (68°F)
Divide the dough into 8 equal balls. On a lightly floured surface, roll each ball into a thin round about 20 cm (8 in) across, turning and dusting lightly so it does not stick.
Roll from the centre outwards and rotate the round a quarter-turn between rolls to keep it even and round.
Done when: Rounds about 2 mm thick, even all over, with no holes or thick edges.
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5
Griddle-Cook the Puris
12 Mins
Griddle at medium heat, about 180°C (350°F)
Heat a dry flat griddle or large frying pan and brush it very lightly with oil. Cook each puri for 1 to 2 minutes per side until golden spots appear and it puffs slightly. Stack them under a clean cloth to stay soft.
Keep the heat at medium — too hot and the puri browns before the inside cooks; too cool and it dries out and turns stiff.
Done when: Soft and pliable with light golden spots on both sides, not crisp.
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6
Simmer the Butter Bean Curry
20 Mins
Simmer at about 95°C (200°F)
Heat 15g of the oil, fry 1 chopped onion with the ginger and remaining garlic until soft, then add the curry powder and 200g of the chopped tomatoes. Cook 5 minutes, add the butter beans and 120ml (1/2 cup) of water, and simmer 12 minutes until thick. Season with the remaining salt and stir in half the remaining coriander.
Let the tomatoes cook down before adding the beans — the curry should be thick enough to spoon, not watery.
Done when: Thick, glossy curry that coats the beans and holds a trail when stirred.
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7
Make the Tomato Chutney and Serve
5 Mins
No heat for the chutney — room temperature, about 20°C (68°F)
Mix the remaining 150g of chopped tomatoes with the remaining chopped onion, 1 chopped green chilli and the rest of the coriander, plus 5g of oil and a pinch of salt. Lay a warm puri flat, spoon over bean curry and chutney, fold or roll it up, and eat at once.
Serve the puris hot and the chutney at room temperature — the cool chutney against the warm puri is the classic contrast.
Done when: Puris warm and soft, curry hot, chutney fresh and bright.
Mauritius
55m
Italy
Thailand