DHOLL PURI / DHAL PURI
The Dholl Puri is among the topmost favourite street food here in Mauritius. There is no escape to this delicious flatbread as it is very much sold almost anywhere around the island.
Mauritius Dholl Puri is similar to a tortilla but made using yellow split peas. This is then wrapped around any variety of curries and pickled vegetables. Dholl Puri is popular street food in Mauritius that originated in India but is now quintessential Mauritian cuisine.
Flour dough is stuffed with ground boiled channa dal and roasted cumin flattened and cooked on a hot pan to make a soft, delicious yellow flatbread best served with butter/lima beans curry along with different sides such as a Mauritian ”Rougaille” sauce.
Most street vendors will have both Roti and Dholl Puri on sale and as it’s a cheap convenient snack so why not try both!
video care of ZestyMu
Yellow Split Pea Wrap
200g Split Peas
1 liter Water
1 tsp Tumeric Powder
1 tsp Salt
1 tsp Fennel Seeds
Should make 8-10 Balls
In a pan add water salt turmeric and bring to boil. Add the yellow split peas.
Boil the yellow split peas for 20-30 mins until soft and crumbles when pressed between thumb and finger.
Drain the yellow split peas reserving the water into a jug. Place the peas onto a large tray and allow to cool completely.
Once cooled, add the toasted fennel and the yellow split peas to a food processor and pulse until very fine, this will take a few minutes. You need to scrape the bowl down and keep processing until you have a fine crumb.
In a large bowl, add the plain flour, and then slowly add in the warm water that you cooked the yellow split peas with. Mix with your hands until you get a super soft dough. Divide into 12 equal balls.
Take 1 ball and follow out the middle using your thumb and forefinger and create a well, fill this really densely with the fine yellow split peas powder then carefully bring the ball together by sealing it up and rolling it back into a ball. Repeat with all other balls until all 12 are filled.
Dip each ball of dough in flour and carefully roll out until the bread is super thin
Using a pancake pan/roti pan/tawa, brush with some oil and ensure medium heat, add 1 dal Puri at a time brushing quickly with oil flip 3 or 4 times and take off heat. It’s important to see bubbles but not yo colour the dal Puri or make them brown. Each dal Puri takes 30 seconds to cook.
WHITE BEAN CURRY
2 1/4 cups (430g) boiled white navy beans, 1 cup [200g] from dried, (you can also use canned beans)
1 tsp coconut oil (or vegetable oil)
1/4 tsp fenugreek seeds (optional)
1 tbsp mild curry powder
1/2 tsp garam masala
1 tbsp turmeric powder
1/2 tsp coriander seed powder (optional)
6-8 curry leaves (dried or fresh) or substituted with 1-2 bay leaves
1 tbsp minced ginger
1 small onion, diced (optional)
2 cloves garlic, minced (optional)
2 fresh large tomatoes [240 g], diced
1 green chilli (optional), cut in half
1 red chilli (optional), cut in half
4-5 sprigs cilantro or coriander leaves, finely chopped
Salt to taste
video care of Veganlovlie
Tomato Sauce Filling
6 whole peeled tomatoes (or 1 tin)
1 onion (sliced)
2 green chillies
1 tbsp ginger garlic paste
salt and oil
Heat 3 tbsp of oil over medium heat, add the sliced onion, thyme, chillies, and sauce for 2 minutes.
Add the tomatoes, 1 tbsp ginger garlic paste, and half a tsp of salt.
Continue to cook and thicken for a further 5 minutes.
Garnish with chopped coriander.
video care of Rostone
Mint Coriander Chutney
1 cup chopped coriander leaves
1 cup chopped mint leaves
3 small green chilies
1 inch chopped ginger
black salt or himalayan rock salt to taste
1/2 teaspoon chaat masala
1/2 teaspoon cumin seeds
3 garlic cloves
1.5 tablespoons lemon juice
1 teaspoon sugar (optional)
2 tablespoons water
salt and oil
Place all the ingredients into a food processor and blend until a smooth paste.
video care of My Ginger Garlic Kitchen