Dholl puri is Mauritian protein packed dish – lentil stuffed flatbread served with white bean curry and various other toppings is very popular street food.
For the last day of this week’s blogging marathon, I am exploring Mauritius cuisine under ‘the explore Southern Hemisphere’ theme. There were quite a few countries to choose from like Argentina, Chile, Australia but I finally made with Mauritian Dholl puri. It is a delicious stuffed roti recipe that is served with topping and is a popular street food in Mauritius.
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. It’s cuisine is widely influenced by Creole, French, Chinese and Indian cuisines. There are also quite a few dishes that are unique to the island as well.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.Today’s Dholl puri has very close similarity to Indian stuffed paratha, but I’ve never made anything exactly like this before. Dough made with all purpose flour is stuffed with ground Chana dal powder (yellow split peas) and then cooked on the griddle.I saw a few videos on how to make Dholl puri and they make them very thin. I couldn’t roll them out as thin as them, but the flatbread did turn out soft and delicious. We had them with cannelini bean curry and cabbage curry for a filling meal.
Here are a few bread based street foods from around the world:
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.
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.
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.
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.
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.
Traditionally Dholl puri are made entirely with all purpose flour, so you can use 3 cups of APF and skip whole wheat flour.