Mauritius | Snack

Dholl Puri

Mauritius's beloved street food — soft flatbread stuffed with ground yellow split peas, served with curry and chutneys.

Country
Mauritius
Region
East Africa
Time
70 min
Serves
8
Level
hard
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Recipe overview

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Dholl Puri is the undisputed king of Mauritian street food, with origins in the Indian indentured laborers who came to the island in the 19th century. Today it transcends all ethnic boundaries — every Mauritian, regardless of background, grows up eating dholl puri from roadside vendors. It is the great unifier of this multicultural island nation.

What the dish tastes like

Mauritius's beloved street food — soft flatbread stuffed with ground yellow split peas, served with curry and chutneys.

When to cook it

Best for everyday meals, with a hard cooking level and about 70 minutes total.

What to serve alongside it

Use the interactive recipe fallback or country hub to explore pairings.

Follow the collection route

Dholl Puri belongs to 3 AfroKitchen collections. Vegetarian Africa is the strongest cluster route to start from. Vegetarian Africa

Servings: 8

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How to cook it

Step-by-step instructions

Back to Mauritius
1
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
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.
Roll 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.
The 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.
The authentic Mauritian way: butter bean curry, coriander chutney, and hot chili — all in one fold.

Regional variations and live helpers still layer on top through AfroKitchen’s interactive surfaces. This static page is the crawlable starting point, while the fallback template handles extra kitchen tools when needed.

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