Mauritian Fried Dhal Puri

About This Recipe

Dhal puri is one of Mauritius's most beloved street foods, combining Indian spice traditions with Creole flair. The dough is filled with curry-spiced split yellow lentils (dhal), then fried until it puffs and crisps. Served piping hot with bean curry, chickpea curry, and fresh cilantro chutney, it's the perfect handheld meal that speaks to Mauritius's multicultural heritage.

Ingredients

Serves 4

• 2 cupsall-purpose flour
• 3/4 cupyellow split lentils (dhal)
• 1 tspturmeric
• 1 tspcurry powder
• 2 tbspvegetable oil
• 1 tspsalt

Instructions

1. 1

   Prepare dhal filling

   Cook split lentils until soft but not mushy. Drain and dry. Mix with turmeric, curry powder, and salt. Set aside.

2. 2

   Make dough

   Mix flour, salt, and oil. Add water gradually until a soft dough forms. Knead 5 minutes until smooth.

3. 3

   Roll and stuff

   Divide dough into 8 balls. Flatten one, add 1 tbsp dhal filling, seal, and roll thin to a 4-inch disk.

4. 4

   Fry

   Heat oil in a deep pan to 175°C (350°F). Fry each puri until golden and puffed, about 2 minutes per side. Drain on paper towels.

5. 5

   Serve

   Serve hot with bean curry, chickpea curry, and fresh cilantro chutney on the side.

Variations

• •

  Fill with mashed potato and peas instead of dhal

• •

  Make it thicker and stuff with curried vegetables

• •

  Add fenugreek leaves to the filling for extra depth

Storage

Best eaten fresh. Keep warm in a cloth for 2 hours. Refrigerate and reheat in a 170°C oven.

Frequently Asked Questions