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Dholl Pooris (Split Pea Tortillas)

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Dholl Pooris (Split Pea Tortillas)


  1. 500 grams yellow split peas
  2. 750 grams white flour
  3. 2 teaspoons powdered cumin seeds
  4. Turmeric powder
  5. Salt, to taste



  1. Boil the yellow split peas in water with a pinch of turmeric powder and salt to taste, until well cooked but not sticky. Strain the boiled yellow split peas and reserve the boiling water for pastry use later. Blend the strained yellow split peas until well blended but not watery. The blend must be more dry than wet.
  2. Sift the flour with some salt into a mixing bowl. Using the warm reserved boiling water in small quantities, gradually work the pastry until very soft but not sticky. Wrap in cling wrap and allow to sit for 1 hour.
  3. Add the powdered cumin seeds to the blended yellow split peas. Add some more salt to taste, if necessary. Mold the dough into small balls. Using a finger, make a hole in the center of each dough ball. Carefully place 1 teaspoon of the yellow split peas mixture in each hole. Close the holes by pushing in the sides. Rub flour on the dough balls and carefully roll them as thin as you possibly can.
  4. Heat up a flat saucepan of a size sufficient to hold the pooris. Brush the pan with oil and place the pooris in. Cook on one side until it rises slightly, and then flip onto the other side until just cooked—about 1/2 minute in all. Do not overcook or the pooris will harden.
  5. Serve hot with blended tomato or coriander chutneys.
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