Dholl Puri

Preparation

1. Soak the dried yellow split peas in water for 2 hours or overnight, then drain completely. Grind the soaked split peas in a food processor or blender to create a coarse powder or flour—the texture should be like coarse meal with some small pieces still visible, not a fine smooth flour.
2. Prepare the pea filling by heating 2 tablespoons of vegetable oil in a skillet over medium heat, then adding the minced garlic and ginger, cooking for 1 minute until fragrant. Add the ground split peas, turmeric powder, ground cumin, minced green chili if using, and 1.5 teaspoons salt, stirring constantly for 8-10 minutes until the mixture is dry, crumbly, and fragrant. The peas should be fully cooked and light golden in color. Set aside to cool completely.
3. Prepare the dough by mixing the all-purpose flour, 1.5 teaspoons salt, and the remaining 2 tablespoons of vegetable oil in a large bowl, then add the lukewarm water a little at a time, mixing with your hands until a soft, smooth dough forms that is neither too sticky nor too dry. Knead for 3-4 minutes until the dough is smooth and elastic.
4. Divide the dough into 8 equal portions and shape each into a ball. Let rest for 10 minutes covered with a damp cloth. On a lightly oiled surface, flatten one dough ball into a thin circle of about 6 inches diameter, place a spoonful of the cooled pea filling in the center, then fold the dough edges over the filling and gently press to seal, creating a stuffed ball.
5. Using an oiled rolling pin, gently roll the stuffed dough ball into a thin, even flatbread of about 6-8 inches diameter, being careful not to break the dough and allow the filling to escape. Heat a cast iron skillet or griddle over medium-high heat (unoiled) and cook the dholl puri for 2-3 minutes per side until golden brown spots appear and the bread is cooked through. Serve hot with curry and chutney.