Preparation

• 1

  Chop up the onion and garlic and put along with the split peas and pepper into a pot of water and boil until tender.

• 2

  Drain the excess liquid and place the split peas, garlic, onion and pepper mixture in a blender or food processor and blend until thoroughly mixed into a fine paste. Add salt to taste and set aside for later use.

• 3

  Sift flour, 1/2 teaspoon of salt and baking powder and place into a bowl.

• 4

  Add water to flour mixture and kneed into a soft dough. Let the dough sit for ten minutes. Cut the dough into small pieces and roll each piece into a ball. Each piece should be just smaller than a tennis ball.

• 5

  Use the rolling pin to roll out each piece of dough into a round shape that is approximately four inches in diameter. Add about three tablespoons of the split peas, garlic, onion and pepper mixture to each piece of dough.

• 6

  Pull the sides of the dough up over the split peas, garlic, onion and pepper mixture so that the mixture is covered and wrapped completely inside.

Cooking

• 1

  Grease the griddle with oil and place onto the stove on medium heat.

• 2

  Roll out each piece of dough gently until it flattens to the same size as the griddle. Since the filling is now inside, be careful not to roll it too thin.

• 3

  Place the dough on the griddle and cook on one side for one minute. Turn over and cook the other side for one minute.

• 4

  Keep flipping the Dhal Puri Roti on the griddle until each side starts to brown slightly. Press the edges of the dough with a spatula to make sure the edges are cooked.

• 5

  Fold and place the Dhal Puri Roti onto a plate to be served.