Main Course · Lunch · Caribbean ·

Fragrant Mauritian Dholl Puri Roti with Curry Vegetables

Name: Fragrant Mauritian Dholl Puri Roti with Curry Vegetables
Prep time: 45 min
Cook time: 135 min
Total time: 180 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 1 cup yellow split peas, soaked overnight; ½ tsp turmeric powder; ½ tsp cumin seeds; Salt, to taste; 2 cups all-purpose flour; 1 tbsp vegetable oil; Water, as needed; 2 tbsp vegetable oil; 1 onion, finely chopped; 2 cloves garlic, minced; 1 tsp ginger, minced; 1 tsp curry powder; 1 zucchini, diced; 1 bell pepper, diced; 1 cup pumpkin, diced; 1 cup coconut milk; Salt and pepper, to taste

Enjoy the rich flavors of spiced lentil-filled flatbreads paired with a vibrant curry vegetable medley.

5(837 reviews)

·By Ethan Brooks·September 11, 2025

Fragrant Mauritian Dholl Puri Roti with Curry Vegetables — Main Course served and photographed from above

Prep

45 min

Cook

2 h 15 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Dholl Puri

For the Curry Vegetables

Nutrition

Per serving

Calories: 658 kcal
Protein: 21.15 g
Carbs: 89.83 g
Fat: 26.08 g
Fiber: 12.23 g

Whole recipe

Total

Calories: 2633 kcal
Protein: 84.6 g
Carbs: 359.3 g
Fat: 104.3 g
Fiber: 48.9 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 cup yellow split peas soaked overnight	666	48	122	2	36
½ tsp turmeric powder	4	0.2	0.7	0.1	0.2
½ tsp cumin seeds	4	0.2	0.6	0.2	0.4
Salt to taste	0	0	0	0	0
2 cups all-purpose flour	910	25	192	2	6
1 tbsp vegetable oil	120	0	0	14	0
Water as needed	0	0	0	0	0
2 tbsp vegetable oil	240	0	0	28	0
1 onion finely chopped	44	1	10	0.2	1.8
2 cloves garlic minced	9	0.4	2	0	0.1
1 tsp ginger minced	2	0	0.4	0	0.1
1 tsp curry powder	6	0.3	1.1	0.3	0.5
1 zucchini diced	20	1.5	3.5	0.2	1.2
1 bell pepper diced	24	1	6	0.2	2
1 cup pumpkin diced	30	1	8	0.1	0.6
1 cup coconut milk	552	5	13	57	0
Salt and pepper to taste	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Dholl Puri Fillings

1
Rinse and drain peas
Rinse and drain the soaked yellow split peas.
2
Boil peas with spices
Boil them with turmeric and cumin until soft, about 20 minutes.
3
Mash the peas
Drain excess water, mash the peas with a little salt, and set aside.
Tip: Ensure peas are well-drained before mashing to avoid a soggy filling.

Making the Dholl Puri Dough

1
Mix ingredients
In a bowl, mix flour and salt. Add vegetable oil and slowly incorporate enough water to form a smooth dough.
2
Knead and rest dough
Knead for about 10 minutes, then let it rest for 30 minutes covered with a damp cloth.
3
Portion and shape
Divide the dough into equal portions and roll each into a small ball.
Tip: Use a well-floured surface to prevent dough from sticking.

How to Make Fragrant Mauritian Dholl Puri Roti with Curry Vegetables

Total time: 3 h · Yields 4 servings

1
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.
2
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.
3
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.