1/4 pt split peas
2 cloves garlic
1 hot red pepper
1/4 tsp ground geerah
1 lb flour
1 tsp baking powder
1 tsp salt
1 tsp ghee
1/2 pt cooking oil
1 Boil peas with some salt. Do not allow to get tender. Drain and cool.
Grind peas with garlic and pepper. Mix with geerah.
2 Sieve flour and remove a third for spreading and kneading.
3 Add baking powder, salt and half teaspoon ghee, and mix.
4 Add 1/2 pt water and mix to a dough. Knead dough for a short time, then
leave to stand for 5 minutes.
5 Divide dough into 6 pieces and spread each to a circle of 1 1/2-2 inches
in diameter. Rub with a mixture of the remaining ghee and oil. Fill
with a rounded tablespoon of ground peas and seal.
6 Dust in flour and leave to soak for 5 minutes.
7 Heat tawah, roll out pieces and place on tawah.
8 Turn and glaze with oil and ghee mixture. Turn again and allow to cook
on both sides. Puri should swell.
9 Remove and keep warm. Serve with bounjal duck.