Entree: Mauritius – Northern Culinary Region – Dholl Puri (Thin flatbread stuffed with seasoned ground yellow split peas, traditionally served with chutney and curry)

Serving Size: 4

Approximate Time

Prep 1 hr 5 min

Cook 24 min

Additional 30 min

Total 1 hr 55 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 tbsp (15 ml) vegetable oil plus more for cooking
- 1 cup (240 ml) warm water, approximately for dough
- 2 cups (400 g) dried yellow split peas (toor dal or chana dal can be used)
- 4 cups (960 ml) water for cooking peas
- 1 tsp (2 g) ground turmeric
- 2 tsp (4 g) ground cumin
- 1 tsp (5 g) salt, or to taste for the filling
- 1 small onion, finely chopped, approx. 4 oz (115 g) (optional for filling)
- 1–2 fresh green chilies, finely chopped, approx. 10–20 g (optional)
- 2 tbsp (30 ml) vegetable oil for sautéing filling (if using onion)
- Fresh cilantro, chopped, 1/4 cup (15 g) for folding into filling (optional)
- Vegetable oil or ghee for cooking the flatbreads, about 1/4 cup (60 ml)
- Mango chutney, spicy chutney, or achard for serving

Instructions

1. Rinse the dried yellow split peas and place them in a pot with 4 cups (960 ml) water. Bring to a boil, reduce heat, and simmer until very soft and falling apart, about 35–45 minutes. Drain any excess water and mash or pulse in a food processor to a smooth, spreadable paste.
2. Stir the turmeric, ground cumin, salt, and chopped chilies into the mashed peas. If using onion, heat 2 tbsp (30 ml) oil in a skillet, sauté the onion until soft, then stir into the pea paste. Fold in chopped cilantro if desired. Adjust seasoning and let the paste cool.
3. Meanwhile, make the dough: in a mixing bowl combine the flour, 1 tsp (5 g) salt, 1 tbsp (15 ml) oil, and warm water. Mix until a soft, smooth dough forms, about 5–7 minutes of kneading. Rest the dough covered for 30 minutes.
4. Divide the dough into 12 equal balls and the pea paste into 12 equal portions. Flatten a dough ball into a small disc about 3 inches (7–8 cm) across, place a portion of pea paste in the center, fold the edges over to encase the filling, and gently flatten into a disc. Roll carefully with a rolling pin to a thin circle about 6–7 inches (15–18 cm) in diameter, using light dusting of flour to prevent sticking.
5. Heat a heavy skillet or griddle over medium-high heat. Cook each rolled filled flatbread for 1–2 minutes per side, brushing lightly with oil or ghee and pressing gently with a spatula until golden spots appear and the bread is cooked through. Keep cooked dholl puris warm in a clean towel.
6. Serve hot, stacked with mango chutney, spicy chutney, achard or a mild curry. Dholl puri is traditionally torn and eaten by hand with condiments.