Mauritian Dholl Puri
Flatbreads filled with yellow split peas, spices and a simple flour dough. Serves 4; preparation and cooking times are estimates.
Dholl Puri is made from thin flatbreads filled with cooked yellow split peas ground with cumin and turmeric. This version follows the documented recipe; serving yield and total times are estimates.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Soak the peas
Rinse the peas and soak them for about 2 hours. Drain them before cooking.
Ready to continue when: The peas have soaked and the soaking water has been drained.
120 min - 02
Cook and grind the filling
Cook the drained peas until soft, then drain them again. Grind them with the cumin seeds, turmeric and salt to make a coarse paste.
Ready to continue when: The peas are soft and the filling forms a coarse, non-watery paste.
- 03
Make the dough
Mix the flour with some of the salt. Add water gradually and knead until the dough is soft and pliable.
Ready to continue when: The dough is smooth, soft and can be handled without crumbling.
- 04
Fill and shape the flatbreads
Divide the dough into small portions and shape them into balls. Flatten each into a thin circle, place some filling in the centre, close the dough around it and roll it out carefully again.
Ready to continue when: Each piece is sealed around the filling and rolled into a thin circle without the filling escaping.
- 05
Cook the Dholl Puri
Heat a flat griddle over medium heat. Cook each flatbread on both sides until it puffs slightly and turns golden. Serve hot, on its own or with curry or accompaniments of your choice.
Ready to continue when: Both sides are golden and the flatbread has puffed slightly.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Nutrición www.aesan.gob.es/nutricion
- A Culture Seen Through Cuisine: Traditional Zanzibari Recipes | OpenAlex openalex.org/W1521567256
- Oh, hey akastage-www.foodsafety.gov/sites/default/files/documents/usda-wedding-food-safety.pdf
- Bliss Is My Food blissismyfood.sathyasai.org/recipe/gateau-piment/print/
- Mauritius, Mooroogun Coopen, Shrimps in tomato sauce, puff stuffed with chayote, coconut chutney and sautéed green leaves | UN Tourism www.untourism.int/africa/african-gastronomy/mauritius
- Mauritian recipe: prawn rougaille | Getaway Magazine www.getaway.co.za/food/mauritian-recipe-prawn-rougaille/
- Few ingredients are as familiar and as versatile as the banana corporate.beachcomber.com/media/i3khjejz/bch_artoftaste-2_en_oct26.pdf
- Rougaille pistache (Mauritian peanut sauce) recipe | SBS Food www.sbs.com.au/food/recipe/rougaille-pistache-mauritian-peanut-sauce/1u3ij5n13
- Taste Mauritius through a cooking class experience at The Good Kitchen – Food & Home Magazine www.foodandhome.co.za/features/taste-mauritius-through-a-cooking-class-experience-at-the-goo…
- Shelina Permalloo’s Magic Bowl (Bol Renversé) schoolofwok.co.uk/tips-and-recipes/shelina-permalloos-magic-bowl-bol-renverse
- Dholl Puri: Datos y receta del plato nacional de Mauricio www.remitly.com/blog/es/cultura-y-estilo-de-vida/platosnacional-dholl-puri-datos-fascinantes…
- Bhajas - Receta Tradicional de Mauricio | 196 flavors www.196flavors.com/es/bhajas/?srsltid=AYCX9vIeFDdSBNGCBsz8b-fRjEH_RP6qum1wlbWMASDdgD6TfiZanF…
- Comida típica de Isla Mauricio | PANGEA www.pangea.es/es-ES/viaje-a/africa/mauricio/comida-tipica/
- - YouTube www.youtube.com/watch?v=5cl4UYS02N4&vl=es-419
- Platos típicos de Mauricio que comer en tu viaje - Mochileando por el Mundo www.mochileandoporelmundo.com/platos-tipicos-que-comer-en-mauricio/
State: Published after documentary validation; no “Tested” label is shown.