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    Home » Street Food » Mauritian Dholl Puri

    Mauritian Dhal Puri Recipe | Video

    Published: Sep 15, 2021 · Modified: Dec 1, 2021 by Pavani · 14 Comments

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    Dholl puri is a popular street food from Mauritius. It is a flatbread stuffed with lightly spiced yellow split peas/ chana dal. This protein packed dish is usually served with a bean or vegetable curry and various other toppings.

    This is a very filling dish that is quite easy to make. I have included tips and tricks to make the best dal puri recipe right at home. Don't forget to check the detailed video on how to make dhol puri.

    Dhal puri topped with cabbage curry

    Table of contents

    • Mauritius Food
    • About the recipe
    • Ingredients
    • Instructions
    • Serving & Storing
    • Expert Tips
    • You might also like
    • Recipe Card

    Mauritius Food

    In my quest to ‘the explore Southern Hemisphere’ cuisines, I virtually visited Brazil by making Vegan Feijoada and Uruguay with Uruguayan bean salad. Here are 24 delicious dishes to try from Southern Hemisphere.

    There were quite a few countries to choose from like Argentina, Chile, Australia. But I finally chose this beautiful African island. About one-third of African continent is in the southern hemisphere which is about 10-12 countries.

    Mauritius is an island nation in the Indian Ocean. Its cuisine is widely influenced by Creole, French, Chinese and Indian cuisines. There are also a lot of dishes that are unique to the island.

    In the 19th century many Indian workers migrated to Mauritius and brought there dishes with them. Traces of both North and South Indian culinary traditions are seen in Mauritius. The dishes have evolved over the years with the inclusion of Mauritian flavors and have changed quite significantly from the original.

    white plate with a stack of Mauritian dholl puri

    About the recipe

    Dhall puri or dal puri or chana puri is a popular street food in Mauritius. Some believe that the origins of this dish is probably from India. Bhojpuri speaking Indian workers might have introduced this dish to the country more than 100 years ago.

    No wonder it looks so similar to Indian stuffed flatbread like this Navratan Paratha. The recipe has won the hearts of natives and tourists alike since it is both delicious and filling. There are several versions of this kind of flatbread in many African and Caribbean countries.

    Yellow split peas or chana dal are cooked, ground to a powder and then used as the stuffing in these daal roti. The outer covering is an easy to make dough with just flour and lentil cooking water.

    On the streets of Mauritius, these dal puri are sold in pairs wrapped in a paper to take away along with a soda. Eat them as is or wrap them around a variety of vegetables or pickle vegetables and chutneys. Dholl puri is also great to serve with sweet dishes like kheer or halwa.

    White plate with a stack of dal puri

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here is what you need to make this delicious dholl puri. Recipe requires just a few pantry staple ingredients.

    • For the dough:
      • All purpose flour - I also add some whole-wheat flour or atta to add some fiber and nutrition.
      • Lentil cooking water is usually used to make the dough, but you can also use plain water.
      • Salt
      • Oil
    • For the stuffing:
      • Chana dal aka split yellow peas - make sure to pick out any debris before using.
      • Turmeric
      • Ground Cumin
      • Salt
      • Red chili powder or ground pepper - though not traditional, these will add a nice hint of spice to the recipe.
    Ingredients needed - details in recipe card

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make dhal puri:

    If you have time, soak chana dal for 30 minutes. This will expedite the cooking process. Otherwise, simply rinse and drain the lentils.

    Combine lentils with water in a medium size sauce pan. Bring to a boil on high flame. Lower the heat and simmer the lentils until they are very tender but not mushy.

    Cooking yellow split peas until tender

    Drain and reserve the cooking liquid. Spread the cooked dal on a wide plate and let cool completely. Once cooled, grind to a smooth powder along with ground cumin and salt. Divide the mixture into small lemon size balls, about 12~15. Set aside.

    Dried cooked lentils ground to a powder and made into balls

    While the lentils are cooling, make the dough. In a mixing bowl, combine the flour, 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 15~20 minutes.

    Mixing ingredients to make dough

    Divide the dough into 12~15 equal size pieces. Flatten them out into a flat disc and make a depression in the middle. Place the dough ball in the depression and bring the dough ends over the filling encasing it.

    Step by step photos showing the stuffing of dal puri

    Gently flatten it. Repeat with the remaining dough and filling. Coat the stuffed dough with flour to avoid sticking together. On a lightly floured work surface, roll each stuffed dough ball into a thin roti - the thinner the better.

    Rolling out stuffed flatbread

    Place the stuffed roti on a preheated griddle or tawa. Cook on medium-high flame until lightly golden and tiny brown spots form on both sides. Brush with oil while cooking. Repeat with the remaining dough and dal filling.

    side by side photos showing the cooking of flatbread on griddle
    Hand holding dholl puri topped with curry

    Serving & Storing

    You can serve these Mauritian dal puri with any vegetable curry. In the photos here, you see spicy cabbage dry curry with carrot and green peas. This paneer curry with beans is also a great side dish for these.

    Dholl puri taste perfect when served warm or at room temperature. If you have any leftovers, then let them cool completely before wrapping them in foil. Then store them in the fridge for up to 2 days or freeze them for up to 1 month.

    To reheat, wrap the flatbread in damp paper-towel and microwave until heated through.

    Expert Tips

    • Soaking the split pea lentils for about 30 minutes expedites the cooking process.
    • I usually add about 1 cup of whole-wheat flour or atta to 2 cups of all purpose flour to make dholl puri. This adds some fiber and nutrition to the flatbread.
    • Add a pinch of red chili powder or ground pepper to add spice to the filling.
    • Make sure that the lentils are completely cooled before blending. If not, the mixture might become pasty instead of a powder. This will make stuffing dholl puri difficult. So, take your time and allow the lentils to cool.
    • If you are in a hurry to cool the lentils, then spread them out on a kitchen towel and place a small fan next to it.
    • Try to roll the flatbread as thin as possible for the best texture.

    You might also like

    Here are a few more delicious Street food recipes from around the world:

    • Vegetarian Ras Omelette (Goan Street Food Recipe)
    • Zapiekanka (Polish Open face Sandwich)
    • How to make Mofo Gasy | Video Recipe
    • Sabich Recipe | Israeli Sandwich
    white plate with a stack of Mauritian dholl puri

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Hand holding a folded Dholl puri

    Mauritian Dholl Puri

    Dholl puri is Mauritian protein packed dish - lentil stuffed flatbread served with white bean curry and various other toppings is very popular street food.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 15 mins
    Cook Time: 1 hr
    Total Time: 1 hr 15 mins
    Course: bread, breads, Main Dish
    Cuisine: Mauritian
    Servings: 12 Dholl Puri

    Ingredients

    For the Lentil Filling:

    • 1 cup Chana Dal (Yellow Split Peas)
    • 2 cups Water
    • 1 teaspoon Ground Cumin
    • ½ teaspoon Ground Turmeric
    • To taste Salt

    For the Dough:

    • 3 cups All purpose flour*
    • As needed Lentil cooking liquid or Water
    • 2 tablespoons Oil, plus more for cooking dholl puri
    • To taste Salt

    Instructions

    Make the Lentil Filling:

    • If you have time, soak chana dal for 30 minutes. This will expedite the cooking process. Otherwise, simply rinse and drain the lentils.
      Combine lentils with water in a medium size sauce pan. Bring to a boil on high flame. Lower the heat and simmer the lentils until they are very tender but not mushy. Drain and reserve the cooking liquid. Spread the cooked dal on a wide plate and let cool completely.
    • Once cooled, grind to a smooth powder along with ground cumin and salt. Divide the mixture into small lemon size balls, about 12~15. Set aside.

    Prep the Dough:

    • While the lentils are cooling, make the dough. In a mixing bowl, combine the flour, 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 15~20 minutes.

    Make Dhal Puri:

    • Divide the dough into 12~15 equal size pieces. Flatten them out into a flat disc and make a depression in the middle. Place the dough ball in the depression and bring the dough ends over the filling encasing it.
      Gently flatten it. Repeat with the remaining dough and filling. Coat the stuffed dough with flour to avoid sticking together. On a lightly floured work surface, roll each stuffed dough ball into a thin roti - the thinner the better.
    • Place the stuffed roti on a preheated griddle or tawa. Cook on medium-high flame until lightly golden and tiny brown spots form on both sides. Brush with oil while cooking. Repeat with the remaining dough and dal filling.

    Video

    Notes

    • Soaking the split pea lentils for about 30 minutes expedites the cooking process.
    • I usually add about 1 cup of whole-wheat flour or atta to 2 cups of all purpose flour to make dholl puri. This adds some fiber and nutrition to the flatbread.
    • Add a pinch of red chili powder or ground pepper to add spice to the filling.
    • Make sure that the lentils are completely cooled before blending. If not, the mixture might become pasty instead of a powder. This will make stuffing dholl puri difficult. So, take your time and allow the lentils to cool.
    • If you are in a hurry to cool the lentils, then spread them out on a kitchen towel and place a small fan next to it.
    • Try to roll the flatbread as thin as possible for the best texture.
    • Dholl puri taste perfect when served warm or at room temperature. If you have any leftovers, then let them cool completely before wrapping them in foil. Then store them in the fridge for up to 2 days or freeze them for up to 1 month.
    • To reheat, wrap the flatbread in damp paper-towel and microwave until heated through.

    Nutrition

    Serving: 1Dholl Puri | Calories: 171kcal | Carbohydrates: 31g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 13mg | Potassium: 64mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Varada

      January 05, 2019 at 8:24 pm

      This street food combo sounds awesome! I would love to try it. Bookmarked.

      Reply
    2. Vaishali Sabnani

      January 06, 2019 at 6:37 am

      Dholpori has been on my mind since so so long , the procedure to make the stuffing is quite different , and that’s what is going to make the difference .
      Lovely street food , and very well made !

      Reply
    3. Priya Suresh

      January 07, 2019 at 12:27 pm

      Have tried an another version of Dholl puri, and you are tempting me again with this incredible puris Pavani.. I want to make some soon now.

      Reply
    4. Srividhya Gopalakrishnan

      January 09, 2019 at 1:49 pm

      You have done extensive research on Southern Hemisphere countries. I am picking only the easy ones. 😉 This stuffed dholl puri is very inviting and love your presentation.

      Reply
    5. harini

      January 09, 2019 at 8:17 pm

      Very inviting version of dal puri. The presentation is very tempting.
      Enjoyed all your dishes this week.

      Reply
    6. Gayathri Kumar

      January 11, 2019 at 9:34 pm

      This sounds like sattu paratha and looks absolutely yum. Such an amazing feeling when we see international dishes resembling Indian dish.

      Reply
    7. Raaj

      January 22, 2019 at 6:31 am

      very nice post

      Reply
    8. Swati

      January 23, 2019 at 12:45 am

      We make similar kind of channa dal paranthas.The combo looks interesting and delicious too!!

      Reply
    9. Srivalli Jetti

      January 27, 2019 at 7:07 pm

      These Dholl puri look so nicely done Pavani, thanks for all the wonderful research you have done, I loved it when I read about it and cooked it, so much like our own, yet different!

      Reply
    10. Sandhya Ramakrishnan

      January 29, 2019 at 6:31 pm

      I made the Trinidad Dhal Puri for the mega marathon and was amazed at how this they roll it. I was able to roll it pretty thin but not close to what I saw. Looks so delicious and this is one protein filled flatbread.

      Reply
    11. Suma Gandlur

      January 31, 2019 at 7:12 pm

      These are some nutritious and yummy, stuffed flat-breads. I had made them earlier for a BM theme and everyone at home loved them.

      Reply
    12. Chef Mireille

      February 28, 2019 at 2:45 pm

      this is basically the same as Caribbean dhalphourie - so funny how the same foods got transported around the world with Indian migration whether forced as indentured servants or freely moving about.

      Reply
    13. Ramona

      April 21, 2020 at 9:09 am

      5 stars
      This combo looks amazing - I am always searching for good authentic simple recipes like this. I love dhal and will be making this tomorrow when I have planned a curry day. Cannot wait!

      Reply
    14. Gloria

      April 21, 2020 at 9:51 am

      5 stars
      I love cooking with lentils. This looks like a fun recipe to try. With all the cooking happening at home right now...this will be welcomed for sure.

      Reply

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