Entree: Mauritius – Southern Culinary Region – Dholl Puri (Thin flatbread laced with or filled by roasted ground yellow split peas, served with chutneys and curries)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 1/2 cups (285 g) dried yellow split peas (chana dal), toasted and ground into a fine powder
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) salt, plus extra for cooking
- 1 tbsp (15 ml) vegetable oil for dough
- 1 to 1 1/4 cups (240–300 ml) warm water, as needed to form a soft dough
- 3 tbsp (45 ml) vegetable oil or ghee for cooking
- Optional accompaniments: mango or tamarind chutney, garlic or chili chutney, achard (Mauritian pickled vegetables), and curry gravy

Instructions

1. Dry-toasting and grinding dholl: In a dry skillet over medium heat, toast the dried split peas, stirring frequently until they turn lightly golden and fragrant, about 6–8 minutes. Let cool completely, then grind to a fine powder in a spice grinder or food processor; sift if needed to remove coarse bits.
2. Make the dough: In a large bowl combine all-purpose flour, ground split-pea flour, turmeric, and salt. Stir in 1 tbsp oil. Gradually add warm water and mix until a soft, slightly tacky dough forms. Knead briefly 3–5 minutes until smooth.
3. Rest: Cover the dough with a damp cloth and let rest for 30 minutes to relax the gluten and hydrate the dholl.
4. Divide and shape: Divide dough into 12 equal balls (for 12 small/personal puris) or 8 for larger ones. Lightly oil your work surface and rolling pin.
5. Roll thin: Flatten each ball, dust lightly with flour or a bit of powdered dholl, and roll into a very thin circle about 6–8 inches (15–20 cm) diameter. The dough should be thin but not tearing.
6. Cook: Heat a heavy skillet or griddle over medium-high heat. Brush with a little oil or ghee. Cook each puri 1–2 minutes per side until golden spots appear and it is cooked through, pressing gently with a spatula so it puffs slightly. Brush cooked puris with oil and keep warm wrapped in a cloth.
7. Serve: Traditionally served warm with chutneys, achard, and a stew or curry (vegetable or meat). Dholl puri is eaten rolled or folded with sauces and fillings to taste.