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Lentil Puri (Lentil Roti, Lentil Flatbread)

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Soft, golden lentil puri stuffed with seasoned ground lentils and cooked on a hot tawa until lightly crisp outside and tender inside—a comforting, protein-rich flatbread inspired by traditional dhalpuri.

  • Author: Sophia
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 to 8 lentil puris
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Caribbean
  • Diet: Vegetarian

Ingredients

  • For the dough:
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons brown sugar (optional)
  • 1 teaspoon salt
  • 1 3/4 cups lukewarm water
  • 1 pinch yeast (optional)
  • For cooking:
  • 1/2 cup vegetable oil (for brushing, as needed)
  • For the lentil filling:
  • 2 cups dry lentils, rinsed
  • Water for boiling
  • 4 cloves garlic
  • 1–2 hot peppers, to taste
  • 1/2 cup bandhania (culantro) leaves, chopped (or cilantro/scallions)
  • 3 tablespoons vegetable oil
  • 2 teaspoons ground roasted cumin (geera)
  • 1 teaspoon salt (or to taste)

Instructions

  1. Rinse lentils thoroughly. Boil in water 20–25 minutes until tender but not mushy. Drain completely and cool.
  2. In a food processor, mince garlic, hot peppers, and bandhania. Add lentils in batches and process until fine but fluffy.
  3. Heat 3 tablespoons oil in a pan. Add ground lentil mixture, cumin, and salt. Cook about 5 minutes until moisture reduces. Cool completely and divide into 6–8 balls.
  4. In a large bowl, combine flour, baking powder, salt, sugar, and yeast if using. Gradually add water and knead into a soft dough. Rest 30–45 minutes.
  5. Divide dough into 6–8 balls. Rest 10–15 minutes.
  6. Flatten one dough ball, place lentil filling in center, seal edges, and press seam-side down.
  7. Heat a tawa or skillet over medium-high and lightly brush with oil.
  8. Roll stuffed dough into an 8-inch circle. Place on hot tawa.
  9. When bubbles form, brush with oil and flip. Brush other side and flip again. Cook 1–2 minutes per side until lightly golden.
  10. Store in a towel-lined container. Repeat with remaining dough.

Notes

  • Lentils should be tender yet firm to prevent a paste-like filling.
  • Seal dough carefully to prevent bursting while rolling.
  • Keep cooked puris wrapped in a towel to maintain softness.
  • Filling can be made up to 3 days ahead and refrigerated.
  • Reheat on a warm skillet for best texture.

Nutrition

Find it online: https://savorymomskitchen.com/lentil-puri-lentil-roti-lentil-flatbread/