Mauritius Dahl Puri Recipe: Make This Popular Street Food at Home by 30Seconds Food

Dholl puri is a popular street food from Mauritius. It is a flatbread stuffed with lightly spiced yellow split peas/ chana dal. This protein packed dish is usually served with a bean or vegetable curry and various other toppings. This is a very filling dish that is quite easy to make.

Mauritius, an Indian Ocean island nation, is known for its beaches, lagoons and reefs.  Mauritius is a subtropical island country in the Indian Ocean, just over 1130 kilometres east of Madagascar, off the south-eastern coast of Africa.

Cuisine: African
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes
Servings: 12

Ingredients

Filling

• 1 cup chana dal (yellow split peas), soaked for 30 minutes
• 2 cups water
• 1 teaspoon cumin
• 1/2 teaspoon ground turmeric

Dough

• 3 cups flour
• lentil cooking water (as needed)
• 2 tablespoons vegetable oil 

Here's how to make it: 

To make the filling, 

Combine lentils with water in a medium size sauce pan. Bring to a boil on high flame. Lower the heat and simmer the lentils until they are very tender but not mushy. Drain and reserve the cooking liquid. Spread the cooked dal on a wide plate and let cool completely.

• Once cooled, grind to a smooth powder along with ground cumin and salt. Divide the mixture into small lemon size balls, about 12~15. Set aside.

Prep the Dough:

• While the lentils are cooling, make the dough. In a mixing bowl, combine the flour, salt and turmeric. Add the reserved dal cooking water and oil. Mix and knead until a soft, pliable dough forms. Add more water, if needed. Cover and set aside for 15~20 minutes.

Make Dhal Puri:

• Divide the dough into 12~15 equal size pieces. Flatten them out into a flat disc and make a depression in the middle. Place the dough ball in the depression and bring the dough ends over the filling encasing it.Gently flatten it. Repeat with the remaining dough and filling. Coat the stuffed dough with flour to avoid sticking together. On a lightly floured work surface, roll each stuffed dough ball into a thin roti - the thinner the better.

• Place the stuffed roti on a preheated griddle or tawa. Cook on medium-high flame until lightly golden and tiny brown spots form on both sides. Brush with oil while cooking. Repeat with the remaining dough and dal filling.

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