Dholl puri recipe

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Rating:

4/ 5 stars 11 Votes
  • Cuisine: Mauritian
  • Serves 10

Warm flat bread with a layer of cooked yellow split peas wrapped with achard, pickles and chutneys.

Ingredients

500g yellow split peas, soaked in water overnight
1 tsp turmeric powder
1 tbsp cumin seeds
2kg plain flour
800ml warm water
50ml vegetable oil, plus 50ml for cooking
Salt and pepper to taste

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Preparation

Toast cumin seeds in a hot pan. Grind to a powder in a spice grinder or mortar and pestle.

Strain and rinse soaked split peas. Cook in fresh water until just tender.

Strain and blend to a paste with ground cumin seeds.

Place flour, turmeric and 2 pinches salt in a stainless steel bowl and mix well.

Add warm water and mix to form a smooth dough.

Cover dough with a damp cloth for 20 to 30 minutes.

Form dough into 60g balls, make an indent in the centre and stuff with split pea and cumin mixture. Seal dough around filling.

Roll dough out as thinly as possible into rounds on floured surface.

Brush nonstick pan with oil and cook over high heat for approximately 2 minutes. Brush top of dholl puris with a little more oil, flip and cook on other side for another 2 minutes.

Serve with lima bean curry, vegetable achard and coriander chutney.

 

If you enjoyed this Dholl puri recipe then browse more Mauritian recipes, bread recipes and our most popular hainanese chicken rice recipe.

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Comments (3)

   
05 Sep 2010 09:49 AEST
Aml
WA
Dholl puri
The recipe didn't specify which type of yellow split peas, there is more than one kind. It still tasted good even though I didn't get the dough at the right consistency. Will try again.
Agree(0 people agree)
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15 May 2009 06:29 AEST
nic
rose bay
tricky rolling it
the recipe is yummo, but i found it rather tricky rolling the dough as thin as possible without the filling exploding out the side. some worked, some didn't, mainly i guess from pure luck. maybe practice makes perfect
Agree(4 people agree)
Disagree(1 people disagree)
27 Apr 2009 07:16 AEST
Reetesh Appadoo
Prahran 3181
How to eat it?
Well normally on the stand you will eat rolled up depends how u want to eat it... we also have little confit chilli or chilli achards if u want it a little bit hot!
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