Puri & Dhal Puri – What’s The Difference?

For most of us when we go to a wedding house, we look forward for the Indian sweets that are shared out in little bags. The mithai, peera, parsad and not just parsad – parsad with puri are all anticipated. For some, that combination is what makes it complete. You can also eat the puri with sweet rice or halwa. Even though some are familiar with the term puri, some are not so aware of it and some may even confuse it with dhal puri. So, this article will show the difference between puri and dhal puri.

What Is Puri?

Puri can also spelt as poori. It is an unleavened deep-fried bread, originating from the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry, but may also be eaten with sweet dishes as mentioned above. It’s similar to Gnocco fritto fried bread from Modena, Italy.

Cooking Puri

• Puris are prepared with wheat flour, either atta (whole wheat flour), sooji (coarse wheat flour) or, most commonly, maida (refined wheat flour). In some recipes, ajwain or cumin seed is added to the dough.
• The dough is either rolled out in a small circle or rolled out and cut out in small circles, then deep fried in ghee or vegetable oil.
• While deep frying, puris puff up like a round ball because moisture in the dough changes into steam which expands in all directions.
• When they are golden-brown in color, they are removed and either served hot or saved for later use.
• A punctured puri does not puff when cooked because the steam escapes as it cooks.

Making Puri/Poori Guyanese Style

Puri can be made with whole wheat flour or regular all-purpose flour. It has no flavor which makes it amenable as an accompaniment to both savory and sweet dishes.

Ingredients:

• 2 cups flour
• 2 tsp ghee
• 2 tsp sugar
• ¾ cup water
• Ghee for frying
• Extra flour for rolling out the dough.

Method:

• Mix flour and ghee together.
• In a small cup, mix sugar with water.
• Add the sugar water mixture to the flour mixture.
• Continue to mix until the dough forms like roti.
• Make a log and cut about 2 inches a piece.
• Sprinkle some flour on a board and on the flour dough. Roll out the dough with a rolling pin.
• On a large bowl, put two roll out dough together. (One on top the other)
• In a large pot, heat about 1 cup ghee.
• When hot, fry the roll out dough for a few seconds on both side.
• Continue with the remaining dough.
• When all the dough is fried, you now have puri. This recipe makes 10 puris.

Did You Know? Like bakes, puri is fried dough and very much resembles float bakes – the bakes that puff up with a hollow pocket which can be filled with a variety of tasty goodies.

What Is Dhal Puri?

Dhal Puri is a type of Indian-inspired flatbread that is made in Guyana. The flatbread is stuffed with a seasoned filling of ground split peas. A dhal puri can be eaten as is or with a sour (a type of chutney). In the Caribbean, it is often eaten with some type of meat or poultry curry. Vegetarian options are also available.

Making Dhal Puri In Guyana

Ingredients:

For the Filling

• 1 cup yellow split peas (soaked overnight)
• Salt to taste
• 4 cloves garlic (chopped)
• Hot pepper to taste (chopped)
• 2 teaspoons ground cumin

For the Dough

• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 tablespoon oil
• 1 1/4 cups lukewarm water (a little more or less may be needed)

Method For Filling:

• Drain water from peas that have been soaking overnight. Rinse peas a few times until the water runs clear. Transfer peas to a pot along with water to cover the peas and bring to a boil on high heat. When the peas come to a boil, add salt to taste and cook until the peas have a slight bite to it. Drain thoroughly and spread out on a large baking sheet to air dry.
• Add garlic and pepper to the bowl of a food processor and pulse to mince. Scrap down the sides of the bowl. Add peas and pulse until the mixture is very fine, like cornmeal. The mixture should not be like a paste. Transfer to a bowl and fluff with a fork.
• Add cumin, continue mix and fluff. Set aside.

Method For Dough:

• Add flour, baking powder, sugar and salt to a large bowl and mix thoroughly. Drizzle in oil and incorporate into the mixture.
• Add lukewarm water to make a dough. Once the dough comes together, knead for 3 minutes. Rub oil all over the dough and place in a bowl and let rest for at least 30 minutes.
• Knead the rested dough for 1 to 2 minutes and then cut into 10 to 12 equal pieces.
• Working with one piece of dough at a time, pat each piece into a round disk, about 3 inches wide. Place the dough in one hand and form a cup. Using a tablespoon, add the filling to the dough (do not over stuff). Pinch the ends of the dough together to seal in the filling.
• Place the stuffed dough, seam-side down on an oiled baking sheet. Pat each stuffed dough-ball with a little oil to prevent a skin from forming.
• Repeat steps until all the dough is stuffed. Cover the stuffed dough with plastic wrap and let rest for 30 minutes.
• Heat a tawah or a 10 to 12 inch cast iron skillet over medium heat.
• Meanwhile, flour work surface and rolling pin. Take one of the stuffed dough-balls and flatten with your hand; working from the center, start rolling the dough back and forth, turn the dough to a 90-degree angle and keep rolling and turning until you have a round, thin, flat dough (it may be necessary to dust the rolling pin or work surface with a little extra flour as you work).
• Dust off any excess flour and transfer the rolled dough to the tawah or cast iron skillet. Let cook until parts of the dough start to puff up with little bubbles; immediately flip the roti, brush with oil, let cook for 30 seconds then flip and brush the other side, cook for another 30 to 45 seconds and then remove from heat with a flat spatula. Reduce heat if the roti is browning quickly and not cooking through.
• Place in a basket lined with a tea towel and kitchen paper.
• Repeat steps until all the dhal puri is cooked. To prevent the puris sticking together, place a 4-inch piece of wax paper between each dhal puri as it is added to the basket.

Puri And Dhal Puri In Guyana

Puri has its own unique taste from dhal puri. After reading this article, you will no doubt see that puri really has no flavor and it needs to be eaten with a curry or a sweet dish. Dhal puri on the other hand, is filled with split peas and can be eaten just as it is or it can be accompanied by a curry, stew or vegetable. Both are made and sold at roti shops and various restaurants in Guyana. Roti Hut located on 18 North Road and Albert Street, Georgetown sells excellent breads, roti(s), puri(s), etc.

Article References:

• https://en.wikipedia.org/wiki/Puri
• https://www.stabroeknews.com/2016/the-scene/tastes-like-home/10/29/luchipoori/
• http://shantiramkhalawan.blogspot.com/2014/10/guyana-puri.html
• https://www.facebook.com/pages/Roti-Hut/219233484766006
• https://www.thespruceeats.com/dhal-puri-2138140