Mauritian Dholl Puri with Curried Split Peas

Name: Mauritian Dholl Puri with Curried Split Peas
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Main Course
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 1 tablespoon oil; 3/4 cup warm water; 1 cup split yellow peas; 1/2 teaspoon ground turmeric; 1 tablespoon cumin seeds; Salt to taste; 2 tablespoons oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1 tablespoon curry powder; 1 cup coconut milk; Salt to taste; Chopped cilantro; Sliced green chilies

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

2 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon oil

3/4 cup warm water

For the Split Peas Filling

1 cup split yellow peas

1/2 teaspoon ground turmeric

1 tablespoon cumin seeds

Salt to taste

For the Curry Sauce

2 tablespoons oil

1 onion, finely chopped

2 garlic cloves, minced

1 tablespoon curry powder

1 cup coconut milk

Salt to taste

For the Garnishing

Chopped cilantro

Sliced green chilies

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.

Use medium-high heat for best results.

Prepare curry sauce

Heat oil, sauté onions and garlic, add curry powder, coconut milk, and season.

Maintain medium-low heat to prevent the sauce from breaking.

Plating & Serving