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Mauritian Dholl (Dhal) Puri- A Mauritius Street Food Legend

Dholl Puri, a quintessential street food in Mauritius, epitomizes the rich culinary traditions of the island. Known locally as dholl puri or dal puri, this delectable dish is a testament to the island's vibrant cultural mosaic. Essentially a flatbread made from ground yellow split peas (dholl) and flour, the dholl puri serves as a versatile base for a variety of fillings, making it a beloved choice among locals and visitors alike. The art of making dholl puri in Mauritius is passed down through generations, with each dholl puri recette (recipe) slightly varying from family to family, adding to its uniqueness.

A dholl puri open on a plate before it is rolled up
Mauritian Dholl Puri

The quest for the best dhal puri in Mauritius is a flavourful journey through the island’s bustling markets and street corners, where vendors serve these soft, fragrant flatbreads with chutneys, bean curries, and pickled vegetables. The popularity of dholl puri reflects the island's diverse culinary influences, blending flavors and techniques from its Indian, African, and European heritage.

For those eager to recreate this Mauritian delicacy at home, the dholl puri recipe involves a meticulous process of kneading and cooking to achieve the perfect texture and taste. A typical Mauritian dhal recipe used in making dholl puri includes soaked and ground dholl, turmeric, and cumin, offering a flavorful glimpse into the island's gastronomy. Whether enjoyed on the streets of Mauritius or prepared in kitchens around the world, dholl puri continues to be a symbol of Mauritian hospitality and culinary ingenuity.


Yellow Split Pea Wrap


300g Flour

200g Split Peas

1 liter Water

1 tsp Tumeric Powder

1 tsp Salt

1 tsp Fennel Seeds

Should make 8-10 Balls

What the youtube videos we think are great for this Dholl Puri recipe


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.


Mauritius Roti Fillings


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


Heat the coconut oil in a pan at medium-high temperature.

Next, add the minced ginger. If you are using onions and garlic, add them at this stage. Cook for about 30 seconds then quickly add in the curry powder, garam masala, turmeric, coriander powder, fenugreek seeds and curry leaves.

Let the spices roast in the oil for about 5 seconds. Then add a little water to form a paste.

Allow the paste to roast for a couple of minutes. Then add a little more water when it starts to dry out. Let the spice mixture roast for another couple of minutes.

Next, add in the tomatoes and continue to cook until they start to break down.

When tomatoes have softened, mash them with your cooking spoon to help them disintegrate further into a smoother sauce.

Add the chillies. Stir and leave this to cook for another 3 minutes.

Add the pre-cooked white beans. Add a little water and stir

Cover the pan and lower the heat to medium-low and allow to simmer for another 10 to 15 minutes (depending on how soft the beans are).

Add salt to taste.

You may adjust the sauce consistency with some more water at this stage but we want to keep the sauce fairly thick otherwise, it will be too runny to be used as a roti filler.

Garnish with coriander (cilantro).

Give everything a stir and turn off the heat.


Tomato Sauce Filling


6 whole peeled tomatoes (or 1 tin)

1 onion (sliced)

2 green chillies

1 tbsp ginger garlic paste


coriander (chopped)

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.


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.

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