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  • Writer's pictureDan Rémi

Dal Puri (Yellow Split Pea Wrap)

Servings: 4

Calories & Macros: 3022 kcal; Protein 145 g, Carbs 542 g, Fats 37 g

Prep Time: 20 min

Cook Time: 30 min


  1. 2 cups yellow split peas (soaked in water for 24 hours)

  2. 3 cups wheat flour

  3. 2 tbsp rapeseed oil

  4. 1 tbsp Turmeric

  5. 2 tbsp ground cumin

  6. 3 tsp salt


  1. Boil the yellow split peas with turmeric and 1 tsp salt in enough water, such that it reaches 1 cm over the surface level of the peas for about 30 min, until you can press the peas flat with your finger.

  2. Remove the water and save for later.

  3. Blend the yellow split peas.

  4. Add cumin and 1 tsp salt to the blended yellow split peas.

  5. Mix well and set aside.

  1. The wheat flour is mixed with 1 tsp salt.

  2. Add 2 tbsp rapeseed oil and the water from boiling the yellow split peas, until a proper dough texture is achieved.

  3. Knead the dough and eventually add some extra wheat flour, if necessary.

  4. Let the dough rest for 10 min.

  5. Make 10-12 equally sized balls.

  6. For each ball:

    1. Roll it out flat.

    2. Add 1 tbsp of the filling in the middle.

    3. Close the dough on the filling and make the knot (the meeting point of the dough) face down.

  7. Once step 6 has been completed for all balls, roll them all out into a thin "pancake".

  8. A flat pan is preheated.

  9. Add the puri for few seconds on the pan and brush with a thin layer of rapeseed oil on the side facing up.

  10. Right after brushing, turn and brush the other side.

  11. Once brushed, turn again and let stay for few seconds.

  12. It´s now ready! Repeat for the remaining puris.


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