Mauritius | Snack

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
8
Level
hard
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01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 8

Scale the dish before you shop, then use the checklist while you cook.

Jump to methodMy cookbook

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Mauritius
5 steps 85 min prep 35 min cook (check method) 120 min total hard
1
Cook Split Peas
Boil soaked split peas until very soft. Drain well. Grind to a coarse powder with cumin, turmeric, and salt.
Kitchen noteThe split peas must be completely dry before grinding — excess moisture makes the dough soggy.
Boil peas 20:00
2
Make Dough
Mix flour, salt, oil, and water into a soft dough. Knead 5 minutes. Rest 30 minutes covered.
3
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.
Kitchen noteRoll gently to avoid the filling breaking through — if it does, pinch it closed and try again.
4
Cook
Cook on a hot dry tawa or griddle until golden spots appear on both sides. Brush lightly with oil.
Kitchen noteThe puri should puff slightly and have golden-brown spots — do not overcook or it becomes crispy.
Cook one puri 03:00
5
Serve
Place puri on paper, spread with curry, add coriander chutney and chili paste. Fold and eat with hands.
Kitchen noteThe authentic Mauritian way: butter bean curry, coriander chutney, and hot chili — all in one fold.

Every household has small variations. Start here, then adjust seasoning, heat, and serving sides to your kitchen.

Cooking notes, photos & serving ideas
Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for everyday meals. Plan on a hard cook. Allow 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 structured 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.
Recipe photos

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Dholl Puri recipe from Mauritius
Dholl Puri finished dish
Chef board

Build the table around Dholl Puri

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

Best route from here

Mauritius national table

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