Homemade Mauritian Dholl Puri

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (200g) split yellow lentils (dholl) 1 cup (200g) split yellow lentils (dholl)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• Water, as needed Water, as needed
• For the lentil filling: For the lentil filling:
• 1 cup (200g) split yellow lentils (dholl) 1 cup (200g) split yellow lentils (dholl)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• Salt, to taste Salt, to taste
• Vegetable oil, for cooking Vegetable oil, for cooking
• For serving: For serving:
• Tomato chutney Tomato chutney
• Coriander chutney Coriander chutney
• Pickles (such as mango or lime) Pickles (such as mango or lime)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 65g, 3g
• Protein: 15g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Rinse the split yellow lentils for both the dough and filling separately. Soak them in water for 2 hours, then drain.
2. 2.
   In a large mixing bowl, combine the all-purpose flour, soaked lentils, turmeric powder, and salt for the dough. Gradually add water and knead until a soft and pliable dough is formed. Cover and let it rest for 30 minutes.
3. 3.
   Meanwhile, prepare the lentil filling. In a pan, heat some vegetable oil and add the cumin seeds and mustard seeds. Once they start to splutter, add the chopped onion and minced garlic. Sauté until the onion turns translucent.
4. 4.
   Add the soaked lentils, turmeric powder, and salt to the pan. Cook until the lentils are tender and the mixture has thickened. Remove from heat and let it cool slightly.
5. 5.
   Divide the dough into small balls and flatten them into discs. Place a spoonful of the lentil filling in the center of each disc and seal the edges to form a ball.
6. 6.
   Roll out each ball into a thin, circular flatbread.
7. 7.
   Heat a griddle or non-stick pan over medium heat. Cook each flatbread on the griddle until golden brown spots appear on both sides.
8. 8.
   Serve the Dholl Puri hot with tomato chutney, coriander chutney, and pickles.

Treat your ingredients with care...

• Lentils — Soaking the lentils helps in their cooking process and ensures a softer texture. Make sure to rinse them thoroughly before soaking.

Tips & Tricks

• For a spicier version, add finely chopped green chilies to the lentil filling.
• Serve Dholl Puri with a side of Mauritian pickles for an extra burst of flavor.
• If you prefer a thinner flatbread, roll out the dough discs into larger circles.
• Dholl Puri tastes best when served fresh and hot off the griddle.
• Experiment with different chutneys and pickles to find your favorite combination.

Serving advice

Serve Dholl Puri as a main course or as a snack. It pairs well with a refreshing glass of Mauritian Alouda.

Presentation advice

Arrange the Dholl Puri on a platter, garnished with fresh coriander leaves. Serve the chutneys and pickles in small bowls alongside the flatbreads for a colorful and appetizing presentation.