Dal Pittas
Ingredients
Directions
Prepare
Prepare an ordinary pie crust.
Roll out the pastry and cut it 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 enclose the filling and seal it.
Fry in ghee until light 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 the thin pastry shell that encloses the filling and crisps when fried.
- Dal chur churree
- Provides the savoury filling that is enclosed inside the pastry.
- Ghee
- Fries the pastry, adding fat that browns the outside and gives a rich flavour.
The step that matters
Sealing the pastry. If the edges are not sealed firmly, the filling can leak out during frying, and the dal may burst the pastry or cook unevenly. A tight seal keeps the filling enclosed while the pastry browns.
“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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