Mauritian Dholl Puri with Curried Split Peas
A traditional Mauritian street food favorite with a delicious, spicy twist
This delectable flatbread dish is filled with curried split peas, offering an explosion of flavor that’s sure to delight your taste buds.
- 2 h
- 6
- Intermediate
Ingredients
For the Dholl Puri Dough
For the Split Peas Filling
For the Curry Sauce
For the Garnishing
Preparation
Preparing the Dholl Puri Dough
Mix dry ingredients
Mix flour and salt in a bowl.
Form dough
Add oil and gradually mix in warm water to form a soft dough.
Knead and rest
Knead well and let it rest for at least 30 minutes.
Let the dough rest to ensure soft, fluffy puris.
Preparing the Split Peas Filling
Cook peas
Boil split peas with turmeric and salt until soft; drain well.
Ensure peas are thoroughly drained to prevent a soggy filling.
Grind peas
Grind peas with cumin seeds to a coarse paste.
If using a food processor, pulse intermittently to control texture.
Cool mixture
Allow to cool before using.
Cooking Process
Cook puris
Divide dough into small balls, flatten each, fill with peas mixture, seal edges, roll out flat, and pan-fry on a hot, greased griddle until golden, flipping once.
Prepare curry sauce
Heat oil, sauté onions and garlic, add curry powder, coconut milk, and season.
Plating & Serving
Mauritian Dholl Puri with Curried Split Peas
Mauritian Dholl Puri with Curried Split Peas
Plating & Serving
Serve warm puris with a ladle of curry sauce on the side and garnished with cilantro and green chilies.