Dhoull Pourri (Split Pea Flatbread with Peanut Chutney)
Flaky on the outside and warm and fragrant on the inside, this Dhoull Pourri is best enjoyed hot and fresh off the pan.
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Cooking tools:
- Blender
- Kitchen scale
- Rolling pin
- Sifter
- Pot
- Pitcher
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Chef's knife
- Cutting board
- Stove
- Spoon
- Serving bowl
Ingredients
- [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
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