COPPERDholl puri recipe
A Mauritian flatbread whose filling is not a paste but yellow split peas ground to a dry crumbly powder, with turmeric colouring both pea and dough.
Ingredients
- 250 g yellow split peas
- 1 tsp turmeric
- 1 tsp ground cumin
- 300 g all-purpose flour
- 200 ml water
- 3 tbsp oil
- 1 tsp salt
How to make Dholl puri
- Soak 250 g yellow split peas in cold water overnight, then drain.
- Boil them in fresh water with 1/1 tsp turmeric for 30 to 40 minutes until tender but still whole, drain keeping the cooking water, and spread them on a tray to cool completely.
- Grind the cold peas with 1 tsp ground cumin and 1/2 tsp salt into a dry crumbly powder. A wet paste will tear the dough and leak out.
- Knead 300 g flour with 1/1 tsp turmeric, 1/1 tsp salt, 3 tbsp oil and about 200 ml of the reserved cooking water into a soft dough, then rest it 30 minutes under a cloth.
- Divide the dough into 8 balls, flatten each one, put a heaped tablespoon of pea powder in the middle and close the dough over it.
- Roll each ball into an 18 cm round on a floured surface, turning it often so the filling stays inside.
- Cook on a hot dry tawa 1 to 2 minutes per side, brushing lightly with oil, until pale with small brown spots. It must stay soft and foldable, never crisp.
- Stack under a cloth and serve warm with butter bean curry, tomato rougaille and chutney.
What is Dholl puri?
Dholl puri is a traditional dish from Mauritius, boiled, and takes about 14 hours and 30 minutes from start to finish. It is built around all-purpose flour and yellow split peas. The recipe below uses 7 ingredients and is written out step by step.
How long does Dholl puri take?
At 870 minutes it is slower than 89% of the 586 dishes in Copper's atlas. Copper's atlas has 40 dishes built on all-purpose flour. The method runs to 8 steps, the longest being 40 minutes.
Any tips for making Dholl puri?
Cool the boiled peas completely and grind them to a dry crumbly powder: a wet paste will tear the dough and leak out.
How Dholl puri compares
Yellow split peas appears in only 2 other dishes in the atlas.
Cooked with the same thing elsewhere
Other traditional dishes built on yellow split peas, from other countries.
Copper documents Mauritius alongside 197 other countries. Every recipe is free to read, with the full ingredient list and every step.