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Mauritian Dholl Puri Yum
Dholl puri is Mauritian protein packed dish – lentil stuffed flatbread served with white bean curry and various other toppings is very popular street food.
Mauritian Dholl Puri
Cuisine Mauritian
Prep Time
15 minutes

Cook Time
30 minutes
Servings
Dholl Puri
Ingredients
  • 1 cup Chana Dal (Yellow Split Peas)
  • 1 tsp Ground Cumin
  • ½ tsp Ground Turmeric
  • 2 cups all purpose flour
  • 1 cup Wholewheat flour (or atta)*
  • 2 tbsp Oil
  • To taste salt
Cuisine Mauritian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Dholl Puri
Ingredients
  • 1 cup Chana Dal (Yellow Split Peas)
  • 1 tsp Ground Cumin
  • ½ tsp Ground Turmeric
  • 2 cups all purpose flour
  • 1 cup Wholewheat flour (or atta)*
  • 2 tbsp Oil
  • To taste salt
Mauritian Dholl Puri
Instructions
  1. Soak chana dal for 30 minutes. Then boil until very tender but not mushy. Drain and reserve the cooking liquid. Spread the cooked dal on a wide plate and let cool.
  2. Once cool enough to handle, grind to a smooth powder along with cumin and salt. I added a pinch of red chili powder – it is not traditionally used. Set aside.
  3. In a mixing bowl, combine the flours, salt and turmeric. Add the reserved dal cooking water and oil. Mix and knead until a soft, pliable dough forms. Add more water, if needed. Cover and set aside for 10 minutes.
  4. Divide the dough into 12~15 equal size pieces. Flatten them out into a flat disc and make a depression in the middle. Fill the depression with generous amount of dal powder. Bring the dough ends over the filling encasing it. Flatten it again and roll into a roti – the thinner the better.
  5. Place the stuffed roti on a preheated griddle or tawa and cook on medium-high flame until lightly golden on both sides. Brush with oil while cooking. Repeat with the remaining dough and dal filling.
Recipe Notes
  • Traditionally Dholl puri are made entirely with all purpose flour, so you can use 3 cups of APF and skip whole wheat flour.
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