This fluffy bread is filled with a fine powder made from cooked lentils. Unlike East Indian puris, which contain onion, garlic, or even potatoes, Dalpuri is incredibly light. It has become the standard roti to eat with curry.
Wash the split peas and place in a pot with 3 cups of water. Bring to a simmer and cook until tender but not mushy, about 20 minutes. Drain.
In a food processor, place the cooked split peas, turmeric, garlic, chili pepper, shado beni, and cumin. Pulse to a coarse consistency like wet sand. Set aside.
To make the dough, whisk together the flour, baking powder, salt, and powdered milk in a bowl. Gradually add some warm water, using your fingers to mix the flour and water together until you achieve a soft sticky dough that just comes together into a ball—do not knead, just gently combine the flour and water. Cover and set aside to rest for 15 minutes.
Flour a work surface and turn out the roti dough. Cut the dough into 4 large pieces. Flour your hands enough to be able to handle the dough and only knead long enough to form the pieces into loose balls. Let rest for 15 minutes.
Gently flatten each ball with your hand and sprinkle with some flour. Place
Roll out each ball
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