Ingredients:
- 1 pint split peas
- 2 lbs flour
- 1 tablespoon baking powder(slightly heap)
- 2 tablespoon ground parched cumin(heap)
- 1 head garlic peeled and chopped
- 1 hot pepper cut up
- 2 cups water
- 1/2 cup oil
- extra flour for dusting
Preparation:
- add peas to boiling water,stir water must cover peas 2 inches
- boil for 18-20 minutes
- test peas , it must crush between thumb and index finger
- strain peas and allow to cool to room temperature
- add pepper and garlic , mix
- grind using an old fashion mill or a food processor can also be used make sure the ground product is smooth and does not have any un-grounded particles
- add cumin and salt , mix well , set aside
- FLOUR PREPARATION
- TO FLOUR ADD BAKING POWDER,1/2 TEASPOON SALT
- ADD WATER LITTLE AT A TIME, KNEADING FLOUR UNTIL ITS IN A BREAD DOUGH BUT A LITTLE STICKY
- CUT FLOUR TO SIZE OF A BELL PEPPER, MAKE ABOUT 10-12 BALLS
- DUST WHEN NEEDED
- TAKE ONE BALL AND FLATTEN TO THE SIZE OF YOUR PALM
- PLACE ON THE PALM OF YOUR HAND , ADD2 TABLE SPOON (HEAP) INTO THE DOUGH,CLOSE THE OPEN DOUGH BY PINCHING ALL ENDS TOGETHER
- MAKE SURE THE PEAS IS FULLY COVERED
- REPEAT FOR OTHER BALLS DUSTING WHEN NEEDED
- PLACE FLAT PAN ON MEDIUM HEAT , BRUSH WITH OIL
- ON A FLAT SURFACE DUST WITH FLOUR,ROLL ONE BALL GENTLY AND EVENLY SO THAT PEAS SPREAD EVENLY
- YOU MAY NEED TO FLIP THE DOUGH SEVERAL TIMES DUSTING EACH TIME
- THE FINAL PRODUCT SHOULD HAVE THE SIZE OF A MEDIUM PLATE
- PLACE ON HEATED PAN , BRUSH TOP WITH OIL ALLOW TO COOK FOR 30 SECONDS , FLIP AND COOK FOR 30 MORE SECONDS
- REMOVE AND PLACE ON A FLAT SURFACE WITH A WAX PAPER ON TOP TO PREVENT SWEATING
- REPEAT WITH ALL OTHER BALLS
SUPERB WITH CURRY OR ALONE