Thin Mauritian flatbreads stuffed with finely ground yellow split peas and cumin.
Dholl puri is one of Mauritius’s best-known street foods. The soft flatbread is filled with a fine yellow split-pea mixture and commonly served with bean curry, chutney and pickles.
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- Prep
- 45 minutes plus resting
- Cook
- 30 minutes
- Serves
- 10 flatbreads
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Method
-
Simmer split peas until just tender but not mushy. Drain very well and cool.
-
Grind the peas with cumin and half the salt to a fine, dry crumb.
-
Mix flour, turmeric, remaining salt, oil and enough warm liquid to form a soft dough. Rest 30 minutes.
-
Divide dough and filling into 10 portions. Enclose filling inside each dough ball, then roll very thinly.
-
Cook on a hot griddle with only a light brushing of oil, turning once, until soft with small brown spots.
Chef’s notes
The pea filling must be dry enough to roll without bursting through the dough. Cook the flatbreads quickly so they stay flexible.
Substitutions
Chana dal can replace yellow split peas with a slightly different flavor. Whole-wheat flour can replace part of the plain flour but produces a firmer bread.
Serve with
Bean curry, tomato chutney and pickles
Storage
Wrap cooled flatbreads and refrigerate for up to 2 days. Reheat briefly on a hot griddle.
Allergens
Contains wheat.
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