Mauritian Dholl Puri
Thin Mauritian flatbreads filled with seasoned ground split peas and served with curry, rougaille, and chutney.
Equipment
- Medium saucepan
- Food processor or spice grinder
- Large mixing bowl
- Rolling Pin
- Cast-iron tawa or skillet
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
Instructions
Make the Filling:
- Simmer split peas in the water for 18 to 22 minutes until tender but not mushy. Drain extremely well and cool.
- Grind the peas with cumin, turmeric, and salt into a fine dry meal.
Make and Fill the Dough:
- Mix flour and salt. Add oil and enough warm water for a soft dough. Knead 6 minutes, cover, and rest 30 minutes.
- 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:
- On a lightly floured surface, roll each filled ball very thin, about 9 inches across.
- 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.
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.
Nutrition
Calories: 610kcalCarbohydrates: 98gProtein: 20gFat: 17gSaturated Fat: 2gSodium: 860mgFiber: 16gSugar: 9g