Name: Dholl Puri
Prep time: 85 min
Cook time: 35 min
Total time: 120 min
Yield: 8 servings
Cuisine: Mauritius, East Africa
Ingredients: 3 cups all-purpose flour; 1 cup warm water; 2 tbsp vegetable oil; ½ tsp salt; 1 cup yellow split peas, soaked 2 hours; 1 tsp cumin, ground; ½ tsp turmeric; 1 tsp salt; 1 cup butter bean curry; ½ cup coriander chutney; ½ cup chili paste; ½ cup pickled vegetables

Dholl Puri

Mauritian dholl puri, thin yellow-split-pea flatbread folded around butter bean curry, rougaille, chutney, and achard.

Country

Mauritius

Region

East Africa

Time

120 min

Serves

Level

hard

What to know before you cook

The beauty is in the thinness. Grind the peas fine, keep the dough soft, and roll gently so the filling spreads without tearing.

What the dish tastes like

Mauritian dholl puri, thin yellow-split-pea flatbread folded around butter bean curry, rougaille, chutney, and achard.

When to cook it

Best for everyday meals, with a hard cooking level and about 120 minutes total.

What to serve alongside it

Butter bean curry, rougaille, coriander chutney, achard, and chili paste

Follow the collection

Dholl Puri appears in 3 AfroKitchen collections. Start with Vegetarian Africa if you want more dishes in the same mood. Vegetarian Africa

Regional lane

Mauritius national table. A verified Mauritius dish in the AfroKitchen archive.

Chef watch-outs

Rushing the rest or fermentation period.
Rushing the base before the raw edge has cooked out.
Adding all seasoning early and forgetting to adjust at the end.

How you know it is ready

The bread or batter should smell pleasantly fermented, toasted, or nutty rather than floury.
The aroma should smell rounded rather than raw or sharp.
Oil, sauce, broth, or steam should look settled and deliberate.

Cook Split Peas

Boil soaked split peas until very soft. Drain well. Grind to a coarse powder with cumin, turmeric, and salt.

The split peas must be completely dry before grinding — excess moisture makes the dough soggy.

Boil peas 20:00

Make Dough

Mix flour, salt, oil, and water into a soft dough. Knead 5 minutes. Rest 30 minutes covered.

Stuff

Divide dough into balls. Flatten each, place a spoonful of dholl filling in center, fold edges over, and seal. Gently roll out into a thin circle.

Roll gently to avoid the filling breaking through — if it does, pinch it closed and try again.

Cook

Cook on a hot dry tawa or griddle until golden spots appear on both sides. Brush lightly with oil.

The puri should puff slightly and have golden-brown spots — do not overcook or it becomes crispy.

Cook one puri 03:00

Serve

Place puri on paper, spread with curry, add coriander chutney and chili paste. Fold and eat with hands.

The authentic Mauritian way: butter bean curry, coriander chutney, and hot chili — all in one fold.

Dholl Puri

What to know before you cook

See the dish before you cook

Build the table around Dholl Puri

Step-by-step method

Dholl Puri

What to know before you cook

See the dish before you cook

Build the table around Dholl Puri

Step-by-step method

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