Dholl Puri (Dholl Puri)
The Quirky Foodster Team
Ingredients
Method
- Boil the soaked split peas until just tender but not mushy, about 15 minutes, then drain well and cool.
- Blend the cooked peas with turmeric, cumin, garlic and salt to a coarse, dry paste (avoid adding water).
- Make the dough by combining flour, salt and warm water into a smooth, soft dough; rest for 20 minutes.
- Divide the dough into balls, flatten each, place a spoonful of pea paste in the centre, and seal into a smooth ball.
- Roll each filled ball out gently into a thin, even round.
- Cook on a hot, lightly oiled griddle for 1–2 minutes per side until lightly browned with a few dark spots.
Introduction: Soft flatbreads stuffed with a spiced ground split-pea filling, folded and served with curry and chutneys — Mauritius’s most iconic street breakfast.
Cultural Background: Brought by Indian indentured labourers in the 19th century and reshaped into something distinctly Mauritian, dholl puri is now eaten island-wide at any hour, sold from roadside stalls and considered a defining symbol of the country’s multicultural food heritage.
Tips: Drain the split peas very well before blending, as excess moisture makes the filling hard to work with. Roll gently and evenly so the filling doesn’t burst through the dough.
Variations: Serve folded around butter bean curry, rougaille and pickled chilli for the classic full presentation. Add a pinch of ground coriander to the pea paste for extra depth.
Storage: Store cooled dholl puri wrapped in a cloth or airtight container at room temperature for up to 1 day.
Reheating: Warm briefly on a dry griddle or in a dry pan for 20–30 seconds per side.
Nutrition: Per serving (approx., 1 piece): 220 kcal, 8 g protein, 4 g fat, 38 g carbohydrate.
FAQs:
Q: What is dholl puri traditionally served with?
A: Butter bean curry, rougaille (tomato sauce) and a
Q: Can the split pea filling be made ahead?
A: Yes, it keeps refrigerated for a day or two before
- Plain flour — 2 cups (250 g / 9 oz)
- Warm water — 3/4 cup (180 ml / 6 fl oz)
- Yellow split peas, soaked overnight — 1 cup (200 g / 7 oz)
- Ground turmeric — 1 tsp
- Ground cumin — 1 tsp
- Garlic, minced — 2 cloves
- Salt — to taste
- Oil, for cooking
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