Tuesday 20 November 2012

Mauritian Dholl Puri (Spiced flat bread)

Delicious  flat breads with a spicy aromatic lentil filling.


For filling:

120 grams/ 4 oz yellow split peas, soaked in water overnight
1 teaspoon salt
2 green chillies finely chopped
1 tablespoon fresh coriander finely chopped
1/2 teaspoon  toasted cumin seeds
1/2 teaspoon ground cumin
1/4 teaspoon turmeric powder

For Dough:

240 grams / 8 oz wheat flour
1 cup water( use only as much as required)
1 tablespoon oil
1/2 teaspoon salt

6 tablespoons oil for cooking dholl puri
1 tablespoon flour for rolling .


1. Place the soaked split peas in a large pan and bring to boil, reduce heat

and simmer until split peas are cooked but not mushy.(Should be al dente)
2. Throughly drain the cooked split peas and coarsely grind them.Transfer them to a large bowl, add the salt, turmeric, ground cumin, cumin seeds,chillies and coriander. Mix well and keep a side.
3. In another bowl add the flour, 1 tablespoon oil and the salt, mix well  and gradually add a little water at a time to make a soft pliable dough.
4. Cover the dough and leave for 30 minutes.
5.After 30 minutes divide the dough into 8 balls.
6.Taking one ball at a time flatten it to form a 3 inch disc.Add a tablespoon of the mixture into the centre of the disc and bring all the edges together to encase the filling inside the dough.
7. Flatten the filled dough ball and roll it out gently on a floured surface as thin as you can get it approx 3-5 mm thick.
8. Heat a rolled skillet when it is hot place the rolled puri onto the pan, wait 1 minute and flip it.
9. Brush a little oil on top of the puri and flip it again.
10. Brush oil onto this side  and wait 1 minute  for underneath to cook before flipping  to cook the second oiled side.
11. Puri is cooked when brown spots appear on both sides.
12.Repeat for all the dough.

Serve dholl puri with Lima bean stew and Achard

You can watch a video of the process here.

You may like:
Touarits Tunisian  stuffed bread

Submitting to:

 Flavours of Mauritius , event by simply.food guest hosted by Napur of UK, Rasoi and me


  1. Flat bread looks tempting...Loved the filling...

  2. Hi Nayna... this recipe is showing in the linky tool there..

  3. Very lovely recipe and pictures are fantastic!

  4. Delicious recipe.. Never tried it before.

  5. this is something new to me... but looks so tasty and appealing ....

  6. Tempting Puris...will be nice to have with some spicy curry.

    Visit my recipes @ Manidipa's Kitchen

  7. I had lots of daal puri in mauritius it was gorgeous :) thanks for the recipe, I'll be trying this out for sure :)still not sure of the pureed veg they had in it, it was delicious!

  8. These look really nice, easy to make too.

  9. delicious and warming :) Great post thank you !

  10. Flavours of Mauritius - lovely.

  11. I have eaten this in Mauritius. It just melts in your mouth.It is so soft.Very nice.

  12. This looks interesting. It looks like a light bread.

  13. I'm not sure if I had these when I visited Mauritius. But the food there was great.

  14. I am going through a fad of eating flat bread with filings as an alternative to bread or rolls! I am going to attempt your recipe this week!

  15. I love Chapati's,so it'll be great to try making something a bit different. Great for filling with delicious foods for lunches!


"Too often we underestimate the power of a touch, a smile, a kind word, a listening ear, an honest compliment, or the smallest act of caring, all of which have the potential to motivate.”
Thank you for taking the time to post "that kind word" its very inspiring.

Please DO NOT leave your site URL in comment section. Any spam comment using this space as free advertising will be PROMPTLY deleted as will all anonymous comments.

If you enjoyed your visit and would like regular updates please take a moment to join my email list.
If you leave a question that needs answering please make sure your profile has an email ID enabled so I can reply to it.

Related Posts with Thumbnails