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Mauritius Dholl Puri (Yellow Split Pea Wrap)

October 20, 2016 By Darlene at International Cuisine

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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.  This is a beloved street food in Mauritius that originated in India but is now quintessential Mauritian cuisine.  I loved this so much after cooking this meal, we decided to add Mauritius to our travel itinerary coming up this January.  I will be cooking with a renowned chef and can’t wait to share what I learn.  This seemed a little intimidating at first to roll out the Dholl Puri so thinly and fry but honestly they turned out awesome and was much easier than I anticipated.  They are served two together and see the lima bean curry and coriander chutney recipes to complete this awesome street food.  Seriously a heavenly bite. Please note that prep time does not include soaking the peas that should be done the night before.

Mauritius Dholl Puri

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3.35 from 20 votes

Mauritius Dholl Puri (Yellow Split Pea Wrap)

Course Appetizer
Cuisine Mauritius
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 8 serves 4
Author International Cuisine

Ingredients

  • 1/2 teaspoons cumin seeds
  • 1 cup yellow split peas soaked overnight
  • 4 cups flour
  • 1/2 teaspoon turmeric
  • 1 to 1 3/4 cups water
  • salt
  • vegetable oil

Instructions

  • The day before you make this recipe soak the yellow peas in water overnight.
  • Toast the cumin seeds in a dry frying pan and crush with a mortar and pestle
  • Drain and rinse the peas and boil in fresh water until just tender
  • Drain well and blend with the cumin in a blender or food processor, you are looking for a fluffy powder) Add salt to taste.
  • Place the flour, turmeric and 2 pinches of salt into a large bowl and mix well. Add water a little at at a time and mix until a smooth dough is formed.
  • Knead for about 5 minutes, cover with damp cloth and set aside for 20-30 minutes
  • Form the dough into balls about the size of a golf ball and make an indent in the center of each ball. Stuff with about a tablespoon of the yellow pea mixture and seal the dough around the filling. Roll the balls out on a floured surface to very thin rounds
  • Brush a frying pan with oil and cook each dholl puri over high heat for about 2 minutes on each side. Before flipping and cooking the other side, brush with some more oil.
  • Serve two at a time warm with the lima bean curry and coriander chutney.

 

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Filed Under: Appetizer, Mauritius, Recipes

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