Entree: Mauritius – National Cuisine – Dholl Puri (Split-pea flatbread)

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 30 min

Cook 40 min

Additional 4 hrs

Total 5 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) all-purpose flour
- 2 cups (400 g) dried yellow split peas (dholl), soaked
- 1 tsp (2 g) turmeric powder
- 1 tsp (6 g) baking powder (optional, for lighter puris)
- 1 1/4 tsp (7 g) salt, divided
- 1 tbsp (15 ml) neutral oil for dough
- 1 cup (240 ml) warm water, plus more as needed for dough
- 2 tbsp (30 ml) neutral oil or ghee for cooking
- 1 medium onion, finely chopped (about 6 oz (170 g))
- 2 cloves garlic, minced
- 1 tsp (2 g) ground cumin or 1 tsp (2 g) curry powder, plus extra to taste
- 1–2 green chilies, finely chopped (optional)
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tsp (5 ml) lime juice (optional)
- Oil for shallow frying or a lightly oiled hot griddle, as needed

Show original ingredient measurements

- 3 cups (360 g) all-purpose flour
- 2 cups (400 g) dried yellow split peas (dholl), soaked
- 1 tsp (2 g) turmeric powder
- 1 tsp (6 g) baking powder (optional, for lighter puris)
- 1 1/4 tsp (7 g) salt, divided
- 1 tbsp (15 ml) neutral oil for dough
- 1 cup (240 ml) warm water, plus more as needed for dough
- 2 tbsp (30 ml) neutral oil or ghee for cooking
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 1 tsp (2 g) ground cumin or 1 tsp (2 g) curry powder, plus extra to taste
- 1–2 green chilies, finely chopped (optional)
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tsp (5 ml) lime juice (optional)
- Oil for shallow frying or a lightly oiled hot griddle, as needed

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse and soak the yellow split peas in cold water for at least 4 hours or overnight. Drain, cover with fresh water and simmer until very soft and water is absorbed, about 30–45 minutes; drain excess water and mash or pulse in a food processor to a coarse, dry crumbly paste. Spread on a tray to cool and dry slightly.
2. In a skillet, heat 2 tbsp (30 ml) oil over medium heat. Add chopped onion and sauté until translucent, 5–7 minutes. Add garlic, cumin or curry powder and chopped chilies; cook 1–2 minutes until fragrant. Stir in the mashed split peas and cook, stirring, for 4–6 minutes to dry and season the mixture. Remove from heat, stir in cilantro and lime juice if using, and set aside to cool.
3. In a large bowl combine flour, turmeric, baking powder (if using) and 1 tsp (5 ml) salt. Make a well and add 1 tbsp (15 ml) oil and about 3/4 cup (180 ml) warm water; mix to form a soft, pliable dough, adding more water a tablespoon at a time as needed. Knead 5 minutes until smooth. Cover with a damp cloth and rest 20–30 minutes.
4. Divide dough into 8–10 equal balls. Divide the dholl filling into equal portions (about 2–3 tbsp (30 to 45 ml) each). Flatten a dough ball into a small disk, place a portion of filling in the center, bring edges up to enclose and seal, then flatten gently and roll or press into a thin circle about 6–8 inches (15–20 cm) in diameter. Work lightly to avoid tearing.
5. Heat a heavy skillet or griddle over medium-high heat and brush lightly with oil. Cook each stuffed puri 1–2 minutes per side until brown spots appear and the pastry is cooked through, pressing gently with a spatula; add a little oil around the edge if desired for color.
6. Keep cooked puris wrapped in a clean towel to stay soft while you cook the rest. Serve warm folded around chutney, tomato rougaille, curried vegetables or achard, or as a meal on its own.

1. Rinse and soak the yellow split peas in cold water for at least 4 hours or overnight. Drain, cover with fresh water and simmer until very soft and water is absorbed, about 30–45 minutes; drain excess water and mash or pulse in a food processor to a coarse, dry crumbly paste. Spread on a tray to cool and dry slightly.
2. In a skillet, heat 2 tbsp oil over medium heat. Add chopped onion and sauté until translucent, 5–7 minutes. Add garlic, cumin or curry powder and chopped chilies; cook 1–2 minutes until fragrant. Stir in the mashed split peas and cook, stirring, for 4–6 minutes to dry and season the mixture. Remove from heat, stir in cilantro and lime juice if using, and set aside to cool.
3. In a large bowl combine flour, turmeric, baking powder (if using) and 1 tsp salt. Make a well and add 1 tbsp oil and about 3/4 cup warm water; mix to form a soft, pliable dough, adding more water a tablespoon at a time as needed. Knead 5 minutes until smooth. Cover with a damp cloth and rest 20–30 minutes.
4. Divide dough into 8–10 equal balls. Divide the dholl filling into equal portions (about 2–3 tbsp each). Flatten a dough ball into a small disk, place a portion of filling in the center, bring edges up to enclose and seal, then flatten gently and roll or press into a thin circle about 6–8 inches (15–20 cm) in diameter. Work lightly to avoid tearing.
5. Heat a heavy skillet or griddle over medium-high heat and brush lightly with oil. Cook each stuffed puri 1–2 minutes per side until brown spots appear and the pastry is cooked through, pressing gently with a spatula; add a little oil around the edge if desired for color.
6. Keep cooked puris wrapped in a clean towel to stay soft while you cook the rest. Serve warm folded around chutney, tomato rougaille, curried vegetables or achard, or as a meal on its own.