Dholl puri is Mauritian protein packed dish – lentil stuffed flatbread served with white bean curry and various other toppings is a very popular street food.
Mauritian Dholl Puri [Vegan]
- 1 cup Chana Dal (Yellow Split Peas)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Turmeric
- 2 cups all purpose flour
- 1 cup Wholewheat flour (or atta)
- 2 tablespoons Oil
- To taste salt
Soak chana dal for 30 minutes. Then boil until very tender but not mushy. Drain and reserve the cooking liquid. Spread the cooked dal on a wide plate and let cool.
Once cool enough to handle, grind to a smooth powder along with cumin and salt. Set aside.
In a mixing bowl, combine the flours, salt and turmeric. Add the reserved dal cooking water and oil. Mix and knead until a soft, pliable dough forms. Add more water, if needed. Cover and set aside for 10 minutes.
Divide the dough into 12-15 equal size pieces. Flatten them out into a flat disc and make a depression in the middle. Fill the depression with generous amount of dal powder. Bring the dough ends over the filling encasing it. Flatten it again and roll into a roti - the thinner the better.
Place the stuffed roti on a preheated griddle or tawa and cook on medium-high flame until lightly golden on both sides. Brush with oil while cooking. Repeat with the remaining dough and dal filling.