The fifth day of Diwali celebrates the relationship of brothers and sisters together with family Bhai Dooj (the fifth day of Diwali) is a very special day for brothers and sisters. It is the day when they are revered by their siblings and given gifts. The festival signifies the bonds that tie a brother and sister together. Diwali, the festival of lights, is celebrated throughout the world by Hindus and non-Hindus. All is welcome to celebrate good triumph of evil. Hindu leaching, we are all judge by our actions and deed nothing else.
On this day there are gift giving, celebrating with family, sweets and all different types of food all vegetarian.
Dhal Puri is an East Indian-inspired dish, This ROTI is made in the Caribbean. The roti is stuffed with a seasoned filling of ground split peas. A Dhal Puri can be eaten by itself, meat or with vegetable the choice is yours.
INGREDIENTS
- FILLING:
- 1 cup yellow split peas
- 1/2 tea spoon of softran
- Salt to taste
- 4 cloves garlic, chopped
- Hot pepper to taste, chopped
- 2 tsp ground cumin
- DOUGH:
- 4 cups all purpose flour
- 4 tsp baking powder
- 1 tsp sugar
- 1/2 tsp salt
- 1 Tbsp oil
- 1 1/4 cups water
- Canola oil or butter or you can use Ghee for a more traditional taste
PREPARATIONFILLING:
- In a pot add 2 cups of water bring the water to a boil ,add the split peas, softran and salt to the water, boil until split peas is soft. Drain the peas of all the water,add garlic and pepper to the bowl of a food processor and pulse to mince. Scrap down the sides of the bowl. Add peas and pulse until the mixture is very fine.
- Flour, baking powder,and salt to a large bowl and mix thoroughly with water until the mixture becomes a nice soft dough add some oil into the mixture let the dough sit for 15 mins.
- Knead rested dough for 1 – 2 minutes and then cut into 10 – 12 equal pieces.Working with one piece of dough at a time, pat each piece into a round disk, about 3 inches wide. Place the dough in one hand and form a cup. Using a tablespoon, add the filling to the dough (do not over stuff). Pinch the ends of the dough together to seal in the filling.Place the stuffed dough, seam-side down on an oiled baking sheet. Pat each stuffed dough-ball with a little oil to prevent a skin from forming.Repeat steps 2 and 3 until all the dough is stuffed. Cover the stuffed dough with plastic wrap and let rest for 30 minutes.
- Heat a thawah or a 10 – 12 inch cast iron skillet over medium heat.Meanwhile, flour work surface and rolling pin. Take one of the stuffed dough-balls and flatten with your hand; working from the center, start rolling the dough back and forth, turn the dough to a 90-degree angle and keep rolling and turning until you have a round, thin, flat dough (it may be necessary to dust the rolling pin or work surface with a little extra flour as you work).Dust off any excess flour and transfer the rolled dough to the thawah, griddle or cast iron skillet. Let cook until parts of the dough start to puff up with little bubbles; immediately flip the roti, brush with oil, let cook for 30 seconds then flip and brush the other side, cook for another 30 – 45 seconds and then remove from heat with a flat spatula. Reduce heat if the roti is browning quickly and not cooking through.Place in a basket lined with a tea towel and kitchen paper.Repeat steps 2 and 3 until all the dhal puri is cooked.
FINAL PRODUCT SHOULD LOOK LIKE THIS
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Nutritionbygaitrie 