Dholl Puri es la comida callejera nacional no oficial de Mauricio. Los panes planos suaves y delgados como papel se rellenan con una pasta fragante de guisantes amarillos partidos sazonada con comino y cúrcuma, luego se sirven con rougaille, encurtidos y chutney. Un alimento básico en cada parada de ruta y reunión familiar.
Sirve 6
Blend cooked split peas with cumin, turmeric, and a pinch of salt into a rough paste.
If the pea paste is too wet, spread it on a plate and let it air-dry for 10 minutes; moisture in the filling tears the dough during rolling.
Mix flour, salt, oil, and enough warm water to form a soft, pliable dough. Rest 20 minutes.
Warm water (not hot) keeps the dough pliable; cold water makes it elastic and hard to roll thin.
Divide dough into balls. Flatten each, add a spoonful of pea paste, seal, and roll out thin.
Cook each puri on a hot dry tawa 1–2 minutes per side until lightly speckled. Serve warm.
Use a very light touch at the edges — pressing too hard will tear the skin and expose the filling.
Place on a dry, very hot tawa or cast-iron skillet over medium-high heat. Cook 60–90 seconds on the first side until light brown spots appear and the surface starts to look dry, then flip and cook 60 seconds more. The puri should stay soft and pliable, not crisp.
Stack cooked puris on a plate covered with a clean tea towel, which traps steam and keeps them soft. Serve warm with rougaille, white beans, achard pickles, and coconut chutney on the side for wrapping.
Keep the rolling surface lightly floured to prevent sticking.
Serve immediately with rougaille or chutney.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add finely chopped chilli to the pea filling for extra heat.
Use whole-wheat flour for a nuttier flavour.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Wrap cooked puris in a clean cloth and store at room temperature up to 4 hours. Reheat on a dry pan.
Brought to Mauritius by Indian indentured labourers in the 19th century, Dholl Puri evolved into a uniquely Mauritian staple that blends South Indian and Creole influences.
Yes, wrap individual dough balls tightly and freeze up to one month. Thaw overnight in the fridge.
Rougaille, coconut chutney, achard pickles, and cooked kidney beans are classic accompaniments.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Por porción (150g) · 6 porciones totales
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