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Mauritian Dholl Puri

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Mauritian dholl puri served with butter bean curry, rougaille, and chutney.
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Dholl puri is a beloved Mauritian street food: a very thin flatbread enclosing a fine layer of seasoned ground split peas.

The peas are cooked just until tender, drained and ground, then sealed inside soft dough portions and rolled almost paper-thin before griddling.

Drain the split peas thoroughly and keep the filling dry and fine so the breads roll thin without tearing.

Serving Suggestions

Fold warm dholl puri around butter bean curry, tomato rougaille, and coriander chutney.

A thin Mauritian dholl puri cooking on a cast-iron tawa.

Recipe Notes

Cooked flatbreads keep for two days refrigerated. Rewarm briefly on a dry tawa under a clean towel.

Mauritian dholl puri served with butter bean curry, rougaille, and chutney.

Mauritian Dholl Puri

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Thin Mauritian flatbreads filled with seasoned ground split peas and served with curry, rougaille, and chutney.
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Prep Time 50 minutes
Cook Time 40 minutes
Dough Resting Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mauritian
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Split-Pea Filling
  • 1 cup yellow split peas rinsed
  • 6 cups water for boiling
  • 1 tsp cumin seeds toasted and ground
  • 1/2 tsp ground turmeric
  • 1/2 tsp fine salt
Dough and Serving
  • 3 cups all-purpose flour
  • 1 tsp fine salt
  • 3 tbsp neutral oil plus a little for cooking
  • 1 cup warm water approximately
  • 3 cups prepared butter bean curry warm
  • 1 1/2 cups tomato rougaille warm
  • 1/2 cup coriander chutney

Equipment

  • Medium saucepan
  • Food processor or spice grinder
  • Large mixing bowl
  • Rolling Pin
  • Cast-iron tawa or skillet

Method
 

Make the Filling:
  1. Simmer split peas in the water for 18 to 22 minutes until tender but not mushy. Drain extremely well and cool.
  2. Grind the peas with cumin, turmeric, and salt into a fine dry meal.
Make and Fill the Dough:
  1. Mix flour and salt. Add oil and enough warm water for a soft dough. Knead 6 minutes, cover, and rest 30 minutes.
  2. Divide dough and filling into 12 portions. Flatten each dough ball, enclose one filling portion, seal, and rest seam-side down for 5 minutes.
Roll and Cook:
  1. On a lightly floured surface, roll each filled ball very thin, about 9 inches across.
  2. Cook on a medium-hot tawa for 45 to 60 seconds per side, brushing very lightly with oil. Stack under a towel and serve with curry, rougaille, and chutney.

Nutrition

Calories: 610kcalCarbohydrates: 98gProtein: 20gFat: 17gSaturated Fat: 2gSodium: 860mgFiber: 16gSugar: 9g

Notes

  • Do not overcook the split peas or the damp filling will tear the dough.
  • Keep cooked dholl puri covered so the thin breads stay flexible.

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