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Dholl Puri
A popular Mauritian street food, Dholl Puri consists of thin, soft flatbreads (roti) filled with a spiced yellow split pea purée (dholl), tamarind chutney, and other flavorful accompaniments. It's a vibrant and satisfying vegetarian dish.
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- 250 g Yellow split peas (chana dal)
- 200 g All-purpose flour
- as needed Water
- 1 tsp Turmeric powder
- 1 tsp Cumin seeds
- 2-3 Green chilies(finely chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 tbsp Tamarind paste
- 3 tbsp Vegetable oil(for cooking)
- to taste Salt
- 2 tbsp Fresh coriander(chopped, for garnish)
- 1 Onions(finely chopped, for serving)
- to taste Chili sauce(for serving)
ðšâð³ äœãæ¹
- 1
Soak the yellow split peas in water for at least 2 hours or overnight. Drain and rinse.
- 2
Grind the soaked split peas with a little water, turmeric powder, cumin seeds, green chilies, garlic, and ginger to a smooth paste. Season with salt.
- 3
In a separate bowl, mix the all-purpose flour with a pinch of salt and enough water to form a soft, pliable dough. Knead for a few minutes until smooth. Cover and let it rest for 15 minutes.
- 4
Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat. Add the split pea paste and cook, stirring constantly, until it thickens and forms a cohesive mixture. This is the 'dholl filling'. Set aside.
- 5
Divide the dough into small portions. Roll each portion into a thin, round flatbread (roti).
- 6
Heat a lightly oiled griddle or flat pan over medium-high heat. Cook each roti for about 1-2 minutes per side, until cooked through and lightly golden. Keep the rotis warm.
- 7
To assemble, spread a layer of the cooked dholl filling onto one half of a warm roti. Drizzle with tamarind chutney and chili sauce. Sprinkle with chopped onions and fresh coriander.
- 8
Fold the other half of the roti over the filling to create a pocket. Serve immediately.
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- âEnsure the dholl filling is not too wet, or it will make the roti soggy.
- âCook the rotis on medium-high heat to get a slightly crisp exterior.
- âAdjust the spice level of the dholl filling and chili sauce to your preference.
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- Add a pinch of asafoetida (hing) to the dholl paste for extra flavor.
- Serve with a side of pickled vegetables or other chutneys.