Dhal puffs

Dhal puffs

By
From
Mark Hix On Baking
Serves
6-8
Photographer
Jason Lowe

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

Quantity Ingredient
80g butter
2 medium onions, peeled, halved and finely chopped
4 garlic cloves, peeled and crushed
1 green chilli, trimmed and finely chopped
1 teaspoon cumin seeds
1 teaspoon ground cumin
1 teaspoon black mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon ground turmeric
10 curry leaves
150g chana dhal split peas, soaked for 2 hours in cold water
350ml vegetable stock
3-4 tablespoons coriander, chopped
1/2 Pizza bianco, dough only

For the topping

Quantity Ingredient
80g butter, melted
1-2 teaspoons black mustard seeds
1-2 teaspoon cumin seeds

Method

  1. 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 coriander and leave to cool.
  2. Preheat the oven to 220°C.
  3. On a lightly floured table, roll the dough out to about 3 mm thick. Leave it to rest on the table for 5 minutes before cutting into roughly 4–5 cm discs. Put a teaspoon of the dhal into the centre of each, brush the edges with water then bring the edges together to make a ball, reshaping them if necessary. Place them on a lightly oiled baking tray with the join side down and make a small slit in the top with the point of a small knife to expose the dhal. Brush with melted butter and scatter over the mustard and cumin seeds. Bake for about 12–15 minutes, or until golden. Serve warm.
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