The Dholl Puri is among the topmost favourite street food here in Mauritius. There is no escape to this delicious flatbread as it is very much sold almost anywhere around the island.
Unfortunately in Mauritius there is no single dish that can be stapled as our traditional dish but then without any doubt, the Dholl Puri is among the top 5 best traditional food.
Normally a Dholl Puri or ”Dal Puri” is a flatbread stuffed with split yellow peas/dholl and best served with butter/lima beans curry along with different sides such as a nice Mauritian ”Rougaille” sauce.
Mauritians usually gather around the table to celebrate with Dal Puri accompanied by a feast. Chcike La Daube, Fish Curry , Lamb Stew with pickles variations like Mixed Vegetable Pickles and so much more. My favourite , most look forward moments are on Sundays. I made it the habit lately to have breakfast every Sunday with Dal Puri and Chana Puri from the market nearby. A good refreshing and chilled glass of Alouda and trust me!That’s the best feeling in the world and to me that’s a Sunday well spent.
Mauritian Dal Puri
350 grams channa (Gram) dholl
4 cups all purpose flour
1 tbsp roasted cumin seeds
1/4 tbsp turmeric powder
2 cups extra all purpose flour
- Rinse and soak the channa dal for an hour or two (optional) . In a large saucepan, bring water to a boil and add the channa dal to cook. Salt accordingly and add the turmeric along. When dal has become mushy/soft drain and allow to cool down completely. Reserve the water for later use.
- In a food processor/grinder, grind the dal into a refine/powder texture enough to hold when squeezed in between your fingers.
- Mix the roasted cumin powder/seeds to the dal and reserve.
- In a large tray or surface, knead your dough gradually by using the dal water that you set aside. Leave dough to rest for approx. 2 hours before making into smaller ball shapes.
- Take the small balls shaped dough (about the size of a lemon) and fill in with the dal. Sealing the dough proper just like a dimsum.
- Sprinkle some flour on the surface and start rolling the dough flat and as thin as possible making sure it doesn’t leak out.
- On a hot surface(tawa), brush some oil and cook the dal puri on both side for about 2 mins each side. Regularly brush with oil to make it soft while cooking.
“Plaisir manze ene Dal Puri c’est sa moment quand to casse li en deux et sa dal la fanne partout lor toi. Pena plis bon ki sa! ”
Growing up I have been privileged enough to witness the making of these in batches at weddings. My Grandma used to take me everywhere with her when I was little and mostly to weddings. She was part of those we called ”Bandhari” ( group of elderly women who cook at weddings for the whole guests invited on that day).
She would get me to sit in a comfortable seat next to her and I would watch them knead, roll and cook batches of these on one big hot ”tawa”. The scene was marvellous and so fascinating for a 7 years old me.