World Cuisines

Dholl Puri

Mauritius

The island's hand-held icon: dholl puri — soft, split-pea-stuffed flatbreads served in pairs with rougaille, achard pickles and chutneys from street stalls across Mauritius.

What it is

The island's hand-held icon: dholl puri — soft, split-pea-stuffed flatbreads served in pairs with rougaille, achard pickles and chutneys from street stalls across Mauritius. Ingredients: flour, yellow split peas (dholl), turmeric, cumin, salt, oil; fillings: rougaille (tomato sauce), butter bean curry, achard, coriander chutney. Recipe: 1) Boil split peas with turmeric; grind to a paste. 2) Make a soft dough; rest. 3) Fill balls of dough with pea paste; roll tissue-thin. 4) Cook on a tawa with oil until puffed and speckled. Serve: folded around curries at market stalls — the island's favourite lunch. Flavor: soft, savoury, endlessly fillable. History: dholl puri is the Indian-Mauritian genius — a roti's cousin that outsells everything on the island. See also: Rougaille, Biryani (Mauritian).

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