Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups flour,
- 1 cup split peas,
- 1 tsp baking powder,
- 1 clove garlic,
- 2 tsp. salt,
- 1 tsp. geera,
- water,
- oil
Directions
Boil peas in water until soft. Drain, put in a blender and grind until it forms a powder like consistency. Add geera, 1 tsp. salt, and ground onions.
In another bowl mix flour, 1 tsp. salt and baking powder. Add enough water to make a soft dough. Let it sit for 15 minutes. Divide dough into balls. Cover with a damp cloth.
Take a ball and flatten in the palm of your hand, add some of the pea mixture and bring the sides up to form a ball. Make sure edges are well sealed.
Continue until all the balls are filled with the mixture. Heat frying pan. Roll the filled ball flat making sure the filling does not come out.
Put on the frying pan for 30 seconds, turn and rub oil on the puri, turn again and put oil on. Cook until a bit brownish
Category:French Guianese Recipes
Category:French Guianese Appetizers