Dhal puri with curry

As tradition built it

Dhal puri with curry

Curry duck specifically is wedding and celebration food, not only everyday

Ingredients

The method as the tradition gives it, with the ingredients named. Quantities follow as we verify them, lead dishes first.

Dough

• 3 cups plain flour
• ¼ tsp instant yeast
• 1 tsp baking powder
• 1 tsp brown sugar
• ¼ tsp salt
• 1.25 cups warm water
• ½ cup oil

Filling

• 2.5 cups yellow split peas, soaked overnight
• 1 tbsp garlic powder
• ½ tbsp onion powder
• 1 tsp roasted ground cumin (geera)

Curry

• 8lb whole duck, or a whole goat whole duck or goat
• 1 cup Madras-style base curry powder
• 2 tbsp garam masala
• 1 tbsp roasted geera
• turmeric

Method

1. Make the dough: work 3 cups plain flour, a quarter teaspoon instant yeast, 1 teaspoon baking powder, 1 teaspoon brown sugar and a quarter teaspoon salt with 1.25 cups warm water and half a cup oil into a smooth ball, and rest covered for 30 minutes.
2. Make the filling: soak 2.5 cups yellow split peas overnight, boil in salted water until tender with no graininess, drain, cool and blend with garlic powder, onion powder and roasted ground cumin (geera) to a smooth paste.
3. Divide the dough into 15 balls, flatten, oil, stuff each with 2 to 3 tablespoons of filling, reseal and roll thin, roughly an eighth of an inch.
4. Cook on a dry, medium-low pan, flipping and oiling twice more, roughly a minute per side, until puffed.
5. For the curry: build a layered curry from a Madras-style base curry powder, garam masala, roasted geera and turmeric; sear whole duck or goat then simmer until falling from the bone.
6. Serve the roti alongside the curry.

What a modern chef changes

Fresh-ground geera, sous vide duck, clarified curry sauce

Rung 03

Method

1. Grind the split-pea filling's cumin fresh in a dedicated spice grinder immediately before blending, rather than from a jar, for a genuinely brighter geera note the roti dough's own richness needs to cut through.
2. Cook the duck sous vide to a precise doneness, skin crisped separately under the Big Green Egg's direct heat, before it ever meets the finished curry sauce, so the meat stays properly moist rather than falling apart into the gravy through a long open simmer.
3. Pass the finished curry sauce through a chinois for a cleaner, restaurant-grade consistency, the same lamination technique in the roti itself left entirely untouched, since it is already doing, by hand, exactly what this atlas asks elevation to do.