Bangladeshi Dal Puri with Aloo Curry

Ingredients

• 1 cup yellow split peas, soaked 4 hours
• 2 cups all-purpose flour
• 3/4 cup warm water
• 1 lb potatoes, cut into 3/4-inch cubes
• 3 cups neutral oil, for frying, plus 3 tbsp
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp garam masala
• 2 ripe tomatoes, diced
• 2 green chilies, minced
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Simmer the soaked split peas in unsalted water for 25 minutes, until tender, then drain very thoroughly and spread them out to dry.
2. Grind the drained peas with half the chilies, 1/2 teaspoon of the cumin, and 1 teaspoon salt to a dry, crumbly powder. It must be dry; any moisture will tear the dough.
3. Mix the flour with 1/2 teaspoon salt, 2 tablespoons of the oil, and the warm water into a soft dough, knead for 5 minutes, then cover and rest for 30 minutes.
4. For the curry, heat the remaining oil in a pan and cook the onion for 8 minutes, then the garlic, ginger, remaining cumin, turmeric, and garam masala for 1 minute.
5. Add the tomatoes and cook for 6 minutes, then the potatoes and 1 1/2 cups water, and simmer for 20 minutes until tender. Crush a few cubes to thicken it.
6. Divide the dough into eight, flatten each piece, put a tablespoon of the pea filling in the centre, and close the dough over it, sealing completely.
7. Roll each filled ball out gently to a 5-inch disc, keeping even pressure so the filling stays centred and the dough does not split.
8. Heat the frying oil to 350F (175C) and fry the puris one at a time, spooning hot oil over the top, for 1 to 2 minutes, until they balloon and turn golden. Drain and serve with the curry and cilantro.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.