Beyond the picturesque scenery of Mauritius lies a culinary gem that has been winning hearts for generations—dholl puri. This beloved Mauritian street food, a warm, soft flatbread filled with yellow split peas and a variety of curries, is a must-try for anyone looking to experience the rich flavours of this Indian Ocean island.
The History of Dholl Puri
Mauritius has a culinary heritage influenced by the French, Indian, African, and Chinese communities that have shaped the island over centuries. Dholl puri is a product of this cultural fusion, with roots tracing back to Indian immigrants who arrived in Mauritius in the 19th century as indentured labourers. These immigrants brought with them their culinary traditions, including the art of making puris, a type of Indian flatbread.
Over time, the Mauritian version of puri evolved into what we now know as dholl puri. Unlike its Indian counterpart, which is typically fried, Mauritian dholl puri is cooked on a flat griddle and filled with a seasoned mixture of yellow split peas (dholl). The result is a soft, slightly chewy bread that is both satisfying and delicious.
Why Dholl Puri is a Mauritian Staple
Dholl puri is more than just a snack; it’s a symbol of Mauritian identity and community. You’ll find it sold by street vendors across the island, often served with a variety of side dishes like rougaille (a Creole tomato sauce), butter bean curry, or a tangy tamarind sauce. It’s the perfect on-the-go meal, enjoyed by locals and visitors alike, whether as a quick breakfast, a hearty lunch, or a late-night snack.
Dholl puri is so popular in Mauritius that it’s considered the unofficial national dish. It’s a common sight at festivals, family gatherings, and religious celebrations, embodying the island’s spirit of togetherness.
You might come across dholl puri spelled in different ways, such as “dhal puri” or “dhalpuri.” Regardless of the spelling, the dish remains a beloved Mauritian classic.
Traditional Dholl Puri Recipe
Ready to bring a taste of Mauritius to your kitchen? Here’s a simple yet authentic recipe for making dholl puri at home.
Ingredients:
- For the Dholl (Filling):
- 1 cup yellow split peas (dholl)
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- Salt to taste
- For the Puri (Flatbread):
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tbsp vegetable oil
- Water, as needed
- To Serve:
- Tomato rougaille (optional)
- Butter bean curry (optional)
- Tamarind chutney (optional)
Instructions:
Prepare the Dholl Filling:
-
- Rinse the yellow split peas thoroughly and soak them in water for about 2-3 hours or overnight.
- Drain the soaked peas and boil them in fresh water with turmeric until soft. Drain any excess water and allow the peas to cool.
- Once cooled, grind the peas into a fine, dry paste using a food processor. Mix in the cumin seeds and salt and set aside.
Make the Dough:
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- In a large bowl, combine the flour and salt. Gradually add water, mixing until you form a soft, pliable dough.
- Knead the dough for about 5 minutes, then cover it with a damp cloth and let it rest for 30 minutes.
Assemble the Dholl Puri:
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- Divide the dough into small balls (about the size of a golf ball).
- Flatten each ball and place a spoonful of the dholl filling in the centre. Carefully fold the dough over the filling and roll it out into a thin, round puri.
- Heat a flat griddle or non-stick pan over medium heat. Cook each puri for about 2-3 minutes on each side, until golden brown and slightly puffed.
Serve and Enjoy:
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- Serve your dholl puri warm, with tomato rougaille, butter bean curry, or tamarind chutney on the side.
Bringing the Island to Your Plate
Whether you’re a seasoned traveller or a home cook looking to expand your culinary horizons, dholl puri is a dish that’s sure to delight. Its rich history, cultural significance, and mouth-watering flavour make it a standout in the world of global cuisine. So why not try making it at home?
