Mauritian Dholl Puri Recipe
Dholl puri is a small, pan-fried, stuffed flatbread from Mauritius. It is the most popular street food item on the island, filled with anything from rougaille to chutneys and kheer rice pudding.
The dish is consumed throughout the day, either for lunch or as a snack. These flatbreads are also commonly seen at festivities and wedding ceremonies.
RECIPE INGREDIENTS
1 cup yellow split peas
4 cups flour
1/2 teaspoons cumin seeds
1/2 teaspoon turmeric
1 to 1 3/4 cups water
salt
vegetable oil
DIRECTIONS ON HOW TO MAKE MAURITIAN DHOLL PURI RECIPE
In a bowl, soak the yellow peas in water overnight. Drain and rinse the peas.
Under low heat, toast the cumin seeds in a dry frying pan. Then crush with a mortar and pestle
Under medium heat, boil in fresh water until just tender. Then drain well and blend with the cumin in a blender or food processor. Add salt to taste.
Place the flour, turmeric and 2 pinches of salt into a large bowl and mix well. Add water a little at at a time and mix until a smooth dough is formed. Knead for about 5 minutes, cover with damp cloth and set aside for 20-30 minutes
Form the dough into balls about the size of a golf ball and make an indent in the center of each ball. Stuff with about a tablespoon of the yellow pea mixture and seal the dough around the filling. Roll the balls out on a floured surface to very thin rounds
Brush a frying pan with oil and cook each dholl puri over high heat for about 2 minutes on each side. Before flipping and cooking the other side, brush with some more oil.
Serve warm with coriander chutney.
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Ingredients
1 cup yellow split peas
4 cups flour
1/2 teaspoons cumin seeds
1/2 teaspoon turmeric
1 to 1 3/4 cups water
salt
vegetable oil
Instructions
- In a bowl, soak the yellow peas in water overnight. Drain and rinse the peas.
- Under low heat, toast the cumin seeds in a dry frying pan. Then crush with a mortar and pestle
- Under medium heat, boil in fresh water until just tender. Then drain well and blend with the cumin in a blender or food processor. Add salt to taste.
- Place the flour, turmeric and 2 pinches of salt into a large bowl and mix well. Add water a little at at a time and mix until a smooth dough is formed. Knead for about 5 minutes, cover with damp cloth and set aside for 20-30 minutes
- Form the dough into balls about the size of a golf ball and make an indent in the center of each ball. Stuff with about a tablespoon of the yellow pea mixture and seal the dough around the filling. Roll the balls out on a floured surface to very thin rounds
- Brush a frying pan with oil and cook each dholl puri over high heat for about 2 minutes on each side. Before flipping and cooking the other side, brush with some more oil.
- Serve warm with coriander chutney
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Ingredients
1 cup yellow split peas
4 cups flour
1/2 teaspoons cumin seeds
1/2 teaspoon turmeric
1 to 1 3/4 cups water
salt
vegetable oil
Instructions
- In a bowl, soak the yellow peas in water overnight. Drain and rinse the peas.
- Under low heat, toast the cumin seeds in a dry frying pan. Then crush with a mortar and pestle
- Under medium heat, boil in fresh water until just tender. Then drain well and blend with the cumin in a blender or food processor. Add salt to taste.
- Place the flour, turmeric and 2 pinches of salt into a large bowl and mix well. Add water a little at at a time and mix until a smooth dough is formed. Knead for about 5 minutes, cover with damp cloth and set aside for 20-30 minutes
- Form the dough into balls about the size of a golf ball and make an indent in the center of each ball. Stuff with about a tablespoon of the yellow pea mixture and seal the dough around the filling. Roll the balls out on a floured surface to very thin rounds
- Brush a frying pan with oil and cook each dholl puri over high heat for about 2 minutes on each side. Before flipping and cooking the other side, brush with some more oil.
- Serve warm with coriander chutney