Dal Pittas
Ingredients
Directions
Prepare
Prepare the pie crust.
Roll out the pastry and cut into circles the size of saucers.
Fill and fry
Place 1 tablespoon of dal in the center of each circle.
Fold the pastry over to close it.
Fry in ghee until light brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pie crust
- Forms the thin pastry wrapper that holds the filling and crisps when fried.
- Dal
- Provides the savory filling that cooks inside the sealed pastry.
- Ghee
- Fries the pastry, adding fat for crisp, golden browning and rich flavor.
The step that matters
Fold the pastry over to close it. A tight seal keeps the dal inside while frying; gaps let filling leak into the hot ghee and can cause the pita to burst or cook unevenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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