Recipe
Dhoull Pourri (Split Pea Flatbread with Peanut Chutney) Recipe
This recipe is rated 3.6 out of 5.
Looking for comfort food bursting with flavour? This golden, crispy flatbread stuffed with spiced split peas and served with a rich and nutty peanut chutney will hit the spot. Flaky on the outside, warm and fragrant on the inside, and perfect for dipping, this Dhoull Pourri is best enjoyed hot and fresh off the pan.
You will need
Serves 4
For the split pea mixture:
- 2 cups split peas
- 1 tsp turmeric
- 1 1/2 tsp ground cumin
- Salt, to taste
For the pastry:
- 4 cups plain flour
- Pinch salt
- 1/2 cup olive or vegetable oil
- Extra oil, for cooking
For the chatini pistach (peanut chutney):
- 1 cup peanuts, shelled & peeled
- 4 large ripe tomatoes
- 1 onion, chopped
- 1 tsp ginger, minced
- 1 tsp garlic, minced
- 1 birds eye chilli, chopped
- 1 sprig thyme
- 1 tbsp parsley, finely chopped
- 1 tbsp coriander, finely chopped
- Olive oil
- Salt, to taste
Recipe: Bert LaBonte
Directions
30 mins to prep
30 mins to cook
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Step 1
Wash the split peas thoroughly. Then add salt, turmeric and cumin to the split peas in a pot. Cover with water, as long as the split peas are well covered.
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Step 2
Bring to a boil, then allow to cook on medium heat for 20 minutes.
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Step 3
Drain water into a jug for future use. Keep this water for the pastry.
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Step 4
When the peas have cooled down and are completely dry, place into a blender to crush them into a powder.
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Step 5
To make the pastry, sift flour, then add salt.
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Step 6
Make well in the centre and add the oil. Then measure out 2 cups of the split pea liquid (if there isn’t sufficient cooking liquid, top it up with water). Mix and make a dough, allow to rest for 1 hour.
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Step 7
Then cut the pastry into equal ping pong ball sizes or weigh each ball to approx 150g each. Ensure you have floured the bench surface so the pastry doesn’t stick.
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Step 8
Then flatten into your palm and fill with split pea mixture (approx 1 heaped tbs). Pinch the top to close the pastry up, forming a dumpling shape, ready for following out.
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Step 9
Roll into a tin pita-shaped disc, ready for cooking.
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Step 10
Heat a lightly oiled pan. Then cook flatbread for approx. 1 min on each side, lightly oil the top side of flat bread before turning over.
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Step 11
For the Chatini Pistach (peanut chutney), blitz tomatoes, and herbs together in a small amount of olive oil. Blitz peanuts. Heat a tablespoon of olive oil and add a teaspoon of salt. Add ginger, garlic and chopped onion, and saute. Add tomatoes, cook and bring to a simmer. Add peanuts and cook for a few minutes till ingredients are well combined. Let cool a little and add to Dhoull Pourri.
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Step 12
Serve with Chatini Pistach. Best eaten hot.
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Recipe: Bert LaBonte
