Dholl puri
Dholl puri, from above
VegVeganMauritius

Dholl puri

Soft flatbreads filled with ground yellow split peas, wrapped round curry and chutney. Mauritius' favourite.

90 minTime
12 gProtein each
mildSpice
Island street food2 chapters · 1 min read

Make it your way

Grandma's wayFlatbreads filled with spiced yellow split pea powder.
The original
395kcalsame
12 gproteinsame
5 gfibresame
90minutessame

Classic dholl puri.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Maida (all-purpose flour, plain flour)3¼ cups
Chana dal (split chickpeas)¾ cup yellow split peas
Turmeric (ground turmeric)½ tsp
Cumin powder (ground cumin)1½ tsp
Cooking oil (vegetable oil)for dough and cooking
Wateras needed
Saltto taste

Method

4 steps
  1. 1Boil the split peas with turmeric until just tender but still holding shape. Drain well and dry.
  2. 2Grind the peas with cumin and salt into a fine, dry powder.
  3. 3Knead flour, salt, a little oil and water into a soft dough and rest 30 minutes.
  4. 4Fill each ball with a spoon of pea powder, seal, roll thin and cook on a hot griddle with a little oil until speckled.
Serve it like this

Fold two warm dholl puris around a spoon each of butter bean curry, rougaille and achar, and wrap in paper.

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Make it a meal

What goes with Dholl puri: a bread or rice, a side, something to drink and something sweet.

With a main Rougaille40 min
With a main Fish vindaye45 min
On the side Bhindi masala35 min
On the side Avial35 min
A little snack Gateau piment40 min
To drink Alouda20 min
Something sweet Sakkarai pongal45 min
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