Fragrant Mauritian Dholl Puri Roti with Curry Vegetables

Name: Fragrant Mauritian Dholl Puri Roti with Curry Vegetables
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 cup yellow split peas; ½ tsp turmeric powder; ½ tsp cumin seeds; Salt; 2 cups all-purpose flour; 1 tbsp vegetable oil; Water; 2 tbsp vegetable oil; 1 onion; 2 cloves garlic; 1 tsp ginger; 1 tsp curry powder; 1 zucchini; 1 bell pepper; 1 cup pumpkin; 1 cup coconut milk; Salt and pepper

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

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

For the Curry Vegetables

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

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