Dal Pittas
Ingredients
Directions
Assemble
Roll out the pie-crust and cut into circles the size of saucers.
Place 1 tablespoon of dal chur churree in the center of each circle.
Fold the pastry over to enclose the filling and seal the edges.
Fry and serve
Fry in ghee until golden brown.
Serve hot.
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 a thin pastry shell that encloses the filling and crisps and browns when fried.
- Ghee
- Fat that conducts heat for frying and helps the pastry turn golden brown.
- Dal chur churree
- Fills the pastry as the main filling inside each parcel.
The step that matters
Sealing the edges. A tight seal keeps the filling inside the pastry. Any gap lets filling escape into the hot ghee, where it can burst or leak and leave the pastry unevenly cooked.
“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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