African Recipes

Mauritian Dholl Puri Recipe

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

  1. In a bowl, soak the yellow peas in water overnight. Drain and rinse the peas.
  2. Under low heat, toast the cumin seeds in a dry frying pan. Then crush with a mortar and pestle
  3. 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.
  4. 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
  5. 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
  6. 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.
  7. Serve warm with coriander chutney.
READ ALSO:   How to prepare Hausa Koko

 

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MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Mauritian Dholl Puri Recipe

Serves: 1 Prep Time: Cooking Time:
Nutrition facts: 100 calories 5g fat
Rating: 5.0/5
( 1 voted )

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.

READ ALSO:   Tej (Ethiopian Honey Wine) Recipe

 

Serve warm with coriander chutney

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