Dholl Puri

Prep time: 45 minutes (plus 30 minutes resting)

Cook time: 30 minutes

Total time: 1 hour 45 minutes

Servings: 10 flatbreads

Country of Origin

Mauritius

Description

Dholl Puri is the street food soul of Mauritius — a thin, supple flatbread stuffed with ground yellow split peas, rolled out whisper-thin and cooked on a hot tawa until it blisters and puffs. The Indian Ocean island of Mauritius carries the culinary heritage of its Indo-Mauritian community, and Dholl Puri is its most iconic expression. Sold from vendors at every street corner, wrapped around curries and chutneys, it is the breakfast of choice and the beloved midnight snack. There is a debate on the island about who makes the best — and it is a debate that has no end.

Presentation & How It's Eaten

Dholl Puri is served wrapped around a spoonful of gros pois (butter bean curry), a ladleful of rougaille (spicy tomato chutney), coriander chutney, and pickled vegetables. Two flatbreads are always given — the first fills, the second is for the remnants. It is eaten folded in the hand, standing at a vendor's cart or at the kitchen table, always too hot, always worth it.

Ingredients

• 3 cups all-purpose flour

• 1 tsp salt

• 1 tsp vegetable oil

• Warm water, as needed (about 3/4 to 1 cup)

• 150g yellow split peas (chana dal), boiled until very soft

• 1/2 tsp ground turmeric

• 1/2 tsp ground cumin

• 1/4 tsp salt

• Oil, for cooking the flatbreads

Step-by-Step Directions

1. Make the Dough: Combine flour, salt, and oil in a large bowl. Add warm water a little at a time, mixing until a soft, pliable dough forms. Do not overwork. Cover with a damp cloth and rest for 30 minutes.

2. Prepare the Filling: Drain the boiled split peas and spread on a clean surface. While still warm, mash or grind them into a fine, dry paste. Mix in turmeric, cumin, and salt. The mixture must be dry enough to roll inside the dough without leaking.

3. Portion and Fill: Divide the dough into 10 equal balls. Flatten each ball slightly. Place 1 heaped tablespoon of the split pea filling in the center. Pinch the dough closed around the filling, sealing completely.

4. Roll Out: On a lightly floured surface, roll each filled ball into a thin, even circle about 20cm in diameter. Roll gently — the dough is tender and may tear if pressed too hard.

5. Cook on the Tawa: Heat a dry flat griddle (tawa) or non-stick pan over medium-high heat. Cook each dholl puri for 1 to 2 minutes per side, pressing gently with a cloth to encourage even cooking, until golden spots appear and the bread is cooked through.

6. Keep Warm: Stack cooked dholl puri under a clean cloth to keep them soft and pliable.

Optional

Whole Wheat Version: Replace half the all-purpose flour with whole wheat flour for a nuttier, more textured dholl puri — closer to the style eaten in some parts of Port Louis.

Cooking Tips

Dry Filling is the Secret: If the split pea filling contains too much moisture, it will make the dough wet and impossible to roll without tearing. Boil the split peas until fully soft, then drain thoroughly and allow them to dry out slightly before grinding. A dry, crumbly filling is exactly what you want.

Nutrition Facts

(Estimated per serving, based on 10 flatbreads)

Calories: ~185 kcal

Total Fat: 2g

Saturated Fat: 0g

Cholesterol: 0mg

Sodium: 190mg

Total Carbohydrates: 36g

Dietary Fiber: 4g

Sugars: 1g

Protein: 7g