National Dishes of the World

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Dholl puri
Photo: Yoann74, CC BY-SA 4.0, Wikimedia Commons

bread vegan

Dholl puri

Thin flatbreads filled with ground yellow split peas, wrapped around rougaille and curry – Mauritius’s favourite street food.

Eaten in: Mauritius

Prep
40 min
Cooking
50 min
Resting
30 min
Total
2 h
Servings
5

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About the dish

Dholl puri is Mauritius’s most popular street food; it came to the island with Indian immigrants and over time became a treat shared by everyone. The thin, soft wheat flatbread has a fine layer of cooked, ground yellow split peas spiced with cumin and turmeric inside. Vendors usually sell them in pairs with a spoonful of rougaille, a bean or potato curry, braised greens and spicy achard pickles, all rolled up in paper. Dholl puri is eaten for breakfast, for lunch and as a snack, and at family celebrations it is made by the hundred.

Main ingredients

  • wheat flour
  • yellow split peas
  • cumin
  • turmeric
  • oil

More: Wikipedia (en)

Recipe

Dholl puri

https://foodmap.ominuvo.com/dish/dholl-puri

Ingredients

5 servings

5 servings

Method

  1. Rinse the split peas, cover them with water, add the turmeric and simmer for 20–25 minutes until tender but not mushy, then drain thoroughly and spread out to dry.

  2. Grind the dry peas with the cumin and a pinch of salt to a fine, loose powder.

  3. Mix the flour with the salt and oil, gradually add the water and knead into a soft, elastic dough, then leave it covered for 30 minutes.

  4. Divide the dough into 10 balls, flatten each one, put a spoonful of filling in the centre, gather up the edges and seal.

  5. Gently roll each ball into a thin round about 20 cm across, dusting with flour.

  6. Cook the flatbreads in a hot dry frying pan for 1 minute on each side, brushing them thinly with oil, until light brown spots appear.

  7. Stack the cooked flatbreads under a cloth to keep them soft and serve with rougaille or curry.

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