dholl-puri
Next Dish: Hornado
Dholl Puri is a popular traditional dish in Mauritius, often considered the national dish of the country. It is a type of flatbread made from ground yellow split peas, cumin, turmeric, and wheat flour, which is then filled with various ingredients. The fillings typically include bean curry, atchar (pickled vegetables), and chutney. Dholl Puri is usually served as street food at stalls and is commonly consumed during lunch.
Recipe
Ingredients:
2 cups of yellow split peas (dholl)
4 cups of all-purpose flour
1 teaspoon of turmeric
2 teaspoons of cumin seeds
2 teaspoons of salt
1 teaspoon of ground black pepper
1 cup of water (for dough)
2 tablespoons of vegetable oil
Extra flour (for dusting)
Water (for cooking the split peas)
Instructions:
Rinse the split peas and soak them in water for about 2 hours.
Drain the peas and put them in a pot with enough water to cover them. Add the turmeric and bring to a boil. Cook until the peas are soft and can be easily crushed.
Drain the peas and let them cool. Once cooled, grind them in a food processor until they form a paste. Add the cumin seeds, salt, and pepper and mix well.
In a large bowl, mix the flour and salt. Gradually add water and knead until a soft dough is formed. Add the oil and continue to knead until the dough is smooth and elastic.
Divide the dough into small balls. Roll out one ball into a thin circle, spread a layer of the pea paste on top, then fold the dough over the paste and seal the edges. Repeat with the remaining dough and paste.
Heat a flat pan or tawa over medium heat. Cook each puri on the pan for about 2 minutes on each side or until it puffs up and turns golden brown.
Serve the dholl puri hot with curry or chutney.