Dholl Puri (Mauritian Split Pea Flatbread)
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The Tale of Dholl Puri (Mauritian Split Pea Flatbread)
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Dholl puri, flatbread stuffed with spiced split-pea filling, arrived in Mauritius with Indian indentured laborers brought to work the island's sugar plantations in the 19th century after the abolition of slavery. It became a defining Mauritian street food, usually wrapped around curries, pickles, and chutneys and eaten by hand.
Ingredients
Scale:· 8 servings
- 1 cup yellow split peas, soaked and cooked until soft
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 2 cloves garlic, minced
- 3 cups all-purpose flour
- 1 tsp salt
- 1 1/4 cups water
- Oil, for cooking
Instructions
- 1Grind the cooked split peas with cumin, turmeric, and garlic into a dry, crumbly paste using a food processor or grinder.
- 2Mix flour, salt, and water into a smooth, soft dough and rest 20 minutes.
- 3Divide the dough into balls and flatten each into a small disc.
- 4Place a spoonful of the split pea filling in the center of each disc, then gather the edges to seal and flatten gently.
- 5Roll each filled ball out carefully into a thin round flatbread.
- 6Cook on a hot, lightly oiled griddle for 1-2 minutes per side until lightly browned with air pockets.
- 7Serve warm, typically with curry and chutney.
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