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 (Yellow Split Pea Wrap)
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
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The day before you make this recipe soak the yellow peas in water overnight.
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Toast the cumin seeds in a dry frying pan and crush with a mortar and pestle
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Drain and rinse the peas and boil in fresh water until just tender
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Drain well and blend with the cumin in a blender or food processor, you are looking for a fluffy powder) Add salt to taste.
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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.
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Knead for about 5 minutes, cover with damp cloth and set aside for 20-30 minutes
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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
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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.
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Serve two at a time warm with the lima bean curry and coriander chutney.
