Dholl Puri

About This Recipe

Dholl Puri is the unofficial national street food of Mauritius. Soft, paper-thin flatbreads are filled with a fragrant yellow split-pea paste seasoned with cumin and turmeric, then served with rougaille, pickles, and chutney. A staple at every roadside stall and family gathering.

Ingredients

Serves 6

• 2 cupsall-purpose flour
• 1 cupyellow split peas, cooked and drained
• 1 tspground cumin
• 1/2 tspturmeric
• 1/2 tspsalt
• 2 tbspoil

Instructions

1. 1

   Season the peas

   Blend cooked split peas with cumin, turmeric, and a pinch of salt into a rough paste.

2. 2

   Make the dough

   Mix flour, salt, oil, and enough warm water to form a soft, pliable dough. Rest 20 minutes.

3. 3

   Fill and roll

   Divide dough into balls. Flatten each, add a spoonful of pea paste, seal, and roll out thin.

4. 4

   Cook

   Cook each puri on a hot dry tawa 1–2 minutes per side until lightly speckled. Serve warm.

Variations

• •

  Add finely chopped chilli to the pea filling for extra heat.

• •

  Use whole-wheat flour for a nuttier flavour.

Storage

Wrap cooked puris in a clean cloth and store at room temperature up to 4 hours. Reheat on a dry pan.

Frequently Asked Questions