Dholl Puri (Mauritian Split Pea Flatbread)
Local name: Dholl puri
In short: Thin, soft flatbreads stuffed with cumin-spiced ground yellow split peas and cooked on a griddle. Mauritius's favorite street food, eaten with curry. It takes about 1 h 35 min in total and makes 6 servings.
- Prep
- 45 min
- Cook
- 50 min
- Resting
- 30 min
- Total
- 1 h 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 370 kcal
Dholl puri is the classic street food of Mauritius, sold hot from stalls and vans at lunchtime. A soft wheat dough is stuffed with ground, lightly spiced yellow split peas, rolled paper-thin and cooked on a griddle with very little oil. Each flatbread is folded around a spoonful of butter bean curry, a fresh tomato sauce and a dab of chili, then eaten by hand. Rolling the stuffed dough thin without tearing is the skill, and it takes a few tries.
Instructions
- Simmer the split peas in the 700 ml (3 cups) of water for 20 to 25 minutes, until soft but still holding their shape. Drain very well and let them steam-dry in the colander for 10 minutes.
- Grind the peas with the cumin, turmeric and salt in a food processor to a coarse, dry, crumbly paste, without adding water. Divide into 12 portions of about 30 g (1 oz).
- Mix the flour, salt and oil with enough warm water to make a soft, smooth dough. Knead for 8 minutes, cover and rest for 30 minutes.
- Divide the dough into 12 balls. Flatten one into a disc, set a portion of filling in the center and pinch the dough up around it to seal. Flatten the ball gently with your palm.
- On a lightly floured surface, roll the stuffed ball into a thin circle about 18 cm (7 in) wide, turning and dusting as you go. Work gently so the filling does not break through.
- Heat a griddle or heavy skillet over medium-high heat. Cook each flatbread for 1 minute, flip, brush with oil and cook for 1 minute more, until speckled with gold spots.
- Stack the cooked flatbreads in a clean cloth to keep them soft. Serve warm, folded around butter bean curry, tomato rougaille and chili sauce.
Tips
- The filling must be dry. Drain the peas thoroughly and let them steam off before grinding, because wet filling tears the dough as you roll.
- A flour-dusted tea towel keeps cooked flatbreads soft and warm. Stacked and wrapped, they stay supple for an hour.
Questions and answers
What do you serve with dholl puri?
In Mauritius they are served with butter bean curry (cari gros pois), a fresh tomato rougaille and a chili sauce. Pickled vegetable achard is a popular extra.
Can I freeze dholl puri?
Yes. Cool them, stack with squares of parchment between each and freeze for up to 2 months. Reheat on a dry hot pan for 30 seconds per side.
Can I use other lentils for the filling?
Yellow split peas are the standard. Chana dal works too, but red lentils turn mushy and make the filling too wet.
How long does it take to make Dholl Puri (Mauritian Split Pea Flatbread)?
About 1 h 35 min in total: 45 min of preparation and 50 min of cooking.
How many calories are in Dholl Puri (Mauritian Split Pea Flatbread)?
About 370 kcal per serving, with 13 g of protein, 58 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 370 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 58 g |
| Fat | 9 g |
| Fiber | 7 g |
| Sugar | 2 g |
| Sodium | 575 mg |
Estimated values, calculated from the ingredients.
