Mauritian Dholl Puri Recipe
- flat pan
- Food processor
- gram dal
- tumeric powder
- Dal water
- On medium heat and in a clean pot add water, gram dal, salt and tumeric powder bring it to a boil for about 25 to 35 mins
- do not cover your pot
- A layer will begin to form as it begins to boil, skim it off from the surface with your ladle
- Let it cook until it becomes tender but be sure not to overcook it
- Check or confirm its softness by pressing the cooked gram dal. It should be firm yet easily crushable.
- Drain the liquid from the cooked dal and allow it to cool and dry completely.
- Reserve the gram dal water for the dough that you'll be making
PROCESS THE DHOLL
- Grab your food processor and in the processor add your cooked gram dal and scrap down the size of the gram dal to ensure processing.
- Process it again to about 2 or 3 or more times two times to get a smooth and loose powder-like consistency for your dal
- When done, sieve the dholl in a sieve to check if there are any lumps
- Use a handheld crusher to process the dhollCover and set it aside
MAKING YOUR DOUGH
- In a big or large bowl, add the sieved flour, oil, and salt to taste
- Rub the mixture well to combine all the ingredients
- Gradually add lukewarm water to the flour until you get a sticky dough
- Put a little bit of flour in your hand to knead the dough and apply some oil to the dough
- Cover and let it rest for some minutes
- Add oil and knead until the dough absorbs all the oilCover and let it rest for 30 minutes
MAKE YOUR DHOLL BALL
- Add cumin powder to the dholl and mix
- Make balls of not very large sizes that it of small sizes
- Take a piece of dough around the size as the dholl ball
- Put it in the flour
- Use your fingers and thumbs to press and stretch in a small cup form
- Take the dholl ball and fill or insert it inside the dough Stretch the dough over the filling to be able to cover it
- Pinch together and rotate to seal the dough Dip in flour and set it aside
- Dip in flour and press all the way around to evenly disperse the filling
- Roll out the dholl puri on a cleanly floured surface.
- Heat the flat pan over medium heat and brush the surface with oil.
- Place the dholl puri on the pan
- Brush with oil and turn, then brush again and remove from heat (about 30 secs)
- Pile up the dough or stack it on a plate and cover it with a clean cotton cloth
Dholl puri is a popular street food from Mauritius. It is a flatbread stuffed with lightly spiced yellow split peas/ chana dal. Mauritians go misty-eyed at talk of dholl puri: a pancake made from ground yellow split peas seasoned with cumin and turmeric griddled on a tawa (flat pan) and wrapped around Cari Gros pois (butter bean curry) with rougaille (spicy Creole tomato sauce), pickled vegetables, coriander satin (chutney) and chili.
Mauritian Dholl Puri is an iconic street food from Mauritius that has deep connections with India, evident from its name dholl Puri. The underlying story of this dish is a poignant reminder of the indentured laborers who went from India to Mauritius in the 1800s.
You’ll find dhal puri on almost every street corner, always served in pairs, and rolled up with bean curry, atchar (a type of South Asian pickle), and various chutneys – or sometimes with a ladleful of Rougaille Mauricien; a spicy tomato-based sauce made with spring onions, garlic, pepper, and ginger.
I believe you already want to try this recipe, so lovely family, let’s get started;