Are you looking for a recipe to make Dholl Puri, the delicious bread from Mauritius?
I’ve put together some information on how to get started below but I’d recommend that you join our waitlist to be notified when I publish the traditional Dholl Puri recipe and variations.
Contents
Dholl Puri is a popular street food in Mauritius. It is a thin flatbread made from ground yellow split peas. The split peas are soaked overnight, then ground into a fine paste. The paste is mixed with flour, turmeric, cumin, and salt to create a smooth dough. The dough is then rolled out into thin circles and cooked on a hot griddle until golden brown. Dholl Puri is typically served with curry or chutney, adding a burst of flavor to the dish. It is a beloved staple in Mauritian cuisine and can be found in street stalls and restaurants across the island.
The history of Dholl Puri dates back to the arrival of Indian indentured laborers in Mauritius during the 19th century. These laborers brought with them their culinary traditions, including the art of making flatbreads. Over time, the recipe for Dholl Puri evolved to incorporate local ingredients and flavors, becoming a unique Mauritian delicacy.
The estimated cost to make Dholl Puri, a popular street food in Mauritius, is around $10. This cost includes the ingredients needed to make the flatbread, such as ground yellow split peas, flour, and spices, as well as any additional ingredients for serving, like curry or chutney. However, the cost may vary depending on the availability and prices of ingredients in different locations.
In terms of time, it takes approximately 2 hours to make Dholl Puri from start to finish. This includes soaking the split peas for a few hours, grinding them into a paste, and then mixing the paste with flour and spices to form the dough. The dough is then rolled out into thin circles and cooked on a hot griddle. The flatbread is usually served immediately with curry or chutney.
The main ingredients used in the recipe for Dholl Puri, a popular street food in Mauritius, are ground yellow split peas, flour, water, salt, and oil. The ground yellow split peas are soaked overnight and then ground into a fine paste. This paste is mixed with flour, water, and salt to form a dough. The dough is then rolled out into thin circles and cooked on a hot griddle with a little oil until it becomes golden brown and slightly crispy.
The tools used in making Dholl Puri include a blender or food processor to grind the yellow split peas, a mixing bowl to combine the ground peas with flour, water, and salt, a rolling pin to roll out the dough, and a hot griddle or frying pan to cook the flatbread. Additionally, a spatula or tongs may be used to flip the flatbread while cooking. Once cooked, the Dholl Puri can be served with curry or chutney for a delicious and satisfying meal.
To prepare Dholl Puri, start by soaking the ground yellow split peas in water for at least 4 hours or overnight. Then, drain the peas and grind them into a smooth paste using a blender or food processor. Next, add salt, turmeric, cumin, and chopped coriander leaves to the paste and mix well. Allow the mixture to rest for about 30 minutes to let the flavors meld together.
After the resting time, heat a non-stick pan or griddle over medium heat. Take a small portion of the dough and flatten it into a thin round shape using your hands or a rolling pin. Cook the flatbread on the heated pan for about 2 minutes on each side or until golden brown spots appear. Repeat the process with the remaining dough. Serve the Dholl Puri hot with curry or chutney for a delicious and authentic Mauritian street food experience…(full recipe on the way)
To cook Dholl Puri, start by heating a non-stick pan or griddle over medium heat. Take a portion of the dough and roll it into a small ball. Flatten the ball with your hands and then use a rolling pin to roll it into a thin, round shape. Place the rolled dough onto the hot pan and cook for about 1-2 minutes on each side, or until it turns golden brown. Repeat this process with the remaining dough.
Once cooked, remove the flatbread from the pan and keep it warm. Serve the Dholl Puri with your choice of curry or chutney. You can also add fillings like cooked split peas, pickles, or vegetables to enhance the flavor. Dholl Puri is best enjoyed fresh and warm, making it a delicious and popular street food in Mauritius…(full recipe on the way)
1. Chickpea flour: Made from ground chickpeas, this flour is a great alternative for making Dholl Puri. It has a similar texture and nutty flavor that complements the curry or chutney.
2. Lentil flour: Ground lentils can be used as a substitute for yellow split peas in making this flatbread. It provides a slightly different taste but still pairs well with the traditional accompaniments.
3. Green pea flour: If you prefer a milder flavor, green pea flour can be used instead of yellow split peas. It will give the flatbread a slightly different color and taste, but it will still be delicious.
4. Rice flour: For a gluten-free option, rice flour can be used to make the flatbread. It will have a lighter texture and a neutral taste, allowing the flavors of the curry or chutney to shine.
5. Buckwheat flour: Another gluten-free alternative, buckwheat flour can be used to
1. Split Pea Flatbread
2. Mauritian Flatbread
3. Curry Bread
4. Chutney Bread
5. Yellow Pea Bread
6. Street Food Flatbread
7. Mauritian Split Pea Bread
8. Dholl Puri Bread
9. Pea Pancake
10. Mauritian Pancake
11. Savory Pea Wrap
12. Mauritian Curry Wrap
13. Chutney Wrap
14. Mauritian Street Wrap
15. Pea Tortilla
16. Mauritian Tortilla
17. Spiced Pea Bread
18. Mauritian Spiced Flatbread
19. Pea Chapati
20. Mauritian Chapati
1. Begin by preparing your sourdough starter, allowing it to ferment and become active.
2. In a large bowl, combine the ground yellow split peas with the sourdough starter.
3. Mix well until a sticky dough forms, adding water if necessary to achieve the right consistency.
4. Cover the bowl with a clean cloth and let the dough ferment for several hours or overnight, allowing the sourdough to develop its characteristic tangy flavor.
5. Once the dough has fermented, divide it into small portions and shape them into balls.
6. On a floured surface, roll out each ball into thin flatbreads.
7. Heat a griddle or non-stick pan over medium heat and cook the flatbreads on both sides until golden brown and cooked through.
8. Serve the sourdough Dholl Puri with your favorite curry or chutney, just like the traditional version from Mauritius. Enjoy this delicious street food!…(full sourdough recipe on the way)
1. Start by substituting the ground yellow split peas with gluten-free flour, such as rice flour or chickpea flour.
2. Mix the gluten-free flour with water, salt, and any desired spices or herbs to add flavor.
3. Knead the dough until it becomes smooth and elastic.
4. Divide the dough into small balls and roll them out into thin circles using a rolling pin.
5. Cook the flatbread on a hot griddle or non-stick pan until it puffs up and gets golden brown spots.
6. Serve the gluten-free flatbread with your favorite gluten-free curry or chutney.
7. Enjoy the gluten-free Dholl Puri as a delicious and safe street food option, just like in Mauritius…(full gluten-free recipe on the way)
I’ve provided some basic tips on making Dholl Puri at home above but I’ll be updating this page to include links to the best Dholl Puri recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.
