Dholl Puri

Method

Soak the yellow split peas in water for 30 minutes, then drain and blend with half the water until you achieve a coarse paste. Heat 1 tablespoon of oil in a pan and fry the cumin seeds, then add the chopped onion, green chilli, and turmeric, cooking until the onion is soft. Add the dholl paste and fry for 5-7 minutes, stirring constantly until it becomes a thick, crumbly filling, then season with salt and set aside to cool. Mix the plain flour with remaining salt and 2 tablespoons of oil, then gradually add water to form a soft dough and knead for 5 minutes. Divide both the dough and filling into 8 equal portions. Roll out a small dough ball into a thin disc, place a spoonful of filling in the centre, fold the edges to enclose it, then flatten gently into a round puri. Heat oil in a deep pan and deep-fry each puri over medium-high heat until golden brown and puffed, turning once, then drain on absorbent kitchen paper and serve hot with curry or chutney.