Dhal puffs

Name: Dhal puffs
Yield: Serves 6-8
Ingredients: 3-4 tbsp chopped coriander; ½ x pizza dough with one prove; 150 g chana dhal (yellow dried) split peas, soaked for 2 hours in cold water; 350 ml vegetable stock; 1 tsp ground turmeric; 10 curry leaves; 1-2 tsp cumin seeds; 80 g butter, melted; 1-2 tsp black mustard seeds; 80 g butter or ghee; 1 tsp ground cumin; 1 tsp cumin seeds; 1 tsp fenugreek seeds; 1 tsp black mustard seeds; 2 medium onions, peeled, halved and finely chopped; 1 green chilli, trimmed and finely chopped; 4 garlic cloves, peeled and crushed

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Mark Hix on Baking

By Mark Hix

Published 2012

About

These delicious little bread-based snacks are relatively quick to make as you don’t have to worry about them proving a second time round. Freeze them either uncooked or lightly cooked and finish them off in the oven for an emergency snack moment or party.

Ingredients

80 g butter or ghee
2 medium onions, peeled, halved and finely chopped
4

Snack
Vegetarian

Method

To make the dhal, melt the butter or ghee in a pan and gently cook the onion, garlic, chilli and spices for 3-4 minutes without colouring. Drain and rinse the peas and add to the pan with the stock. Season and simmer gently for about 30-40 minutes, stirring every so often, until the peas are cooked and tender, the liquid has been absorbed and the consistency is risotto-like. Stir in the coriand