Fragrant Mauritian Dholl Puri Roti with Curry Vegetables
A traditional Mauritian street food delight
Enjoy the rich flavors of spiced lentil-filled flatbreads paired with a vibrant curry vegetable medley.
- 2 h 15 min
- 4
- Intermediate
Ingredients
For the Dholl Puri
For the Curry Vegetables
Preparation
Preparing the Dholl Puri Fillings
Rinse and drain peas
Rinse and drain the soaked yellow split peas.
Boil peas with spices
Boil them with turmeric and cumin until soft, about 20 minutes.
Mash the peas
Drain excess water, mash the peas with a little salt, and set aside.
Ensure peas are well-drained before mashing to avoid a soggy filling.
Making the Dholl Puri Dough
Mix ingredients
In a bowl, mix flour and salt. Add vegetable oil and slowly incorporate enough water to form a smooth dough.
Knead and rest dough
Knead for about 10 minutes, then let it rest for 30 minutes covered with a damp cloth.
Portion and shape
Divide the dough into equal portions and roll each into a small ball.
Use a well-floured surface to prevent dough from sticking.
Cooking Process
Rolling and Filling
Flatten each dough ball, place a tablespoon of peas filling in the center, close it up and gently roll it out into a thin disc.
Frying the Roti
Heat a griddle or tawa on medium heat. Cook each puri for about 2 minutes on each side until golden brown spots appear.
Cooking the Curry Vegetables
In a pan, heat oil and sauté onion, garlic, and ginger. Add curry powder, then veggies and cook for 5–7 minutes. Pour in coconut milk and simmer until veggies are tender.
Plating & Serving
Fragrant Mauritian Dholl Puri Roti with Curry Vegetables
Fragrant Mauritian Dholl Puri Roti with Curry Vegetables
Plating & Serving
Serve the hot dholl puri folded over a generous ladle of curry vegetables, allowing the juices to soak into the soft roti.