Dholl PuriSplit Pea-Stuffed Flatbread
A Mauritian flatbread filled with finely ground yellow split peas and spices, then rolled thin and cooked on a griddle. Dholl puri is commonly served with curries, chutneys, or pickles.
Prep
45m
Cook
25m
Serves
4
Regional versions
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- Mauritius
- Trinidad & Tobago
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Filling
- 200gSplit Peas (soaked)
- 700mlWater
- 12gGarlic (crushed)
- 4gCumin Seeds
- 3gTurmeric Powder
- 4gSalt
Dough
- 420gAll-Purpose Flour
- 6gSalt
- 240mlWater
- 20mlVegetable Oil
Frying
- 15mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Rinse the split peas, soak them in the water until swollen, then drain well.
- 02
Steam the soaked split peas until tender, then let them cool slightly.
- 03
Pulse the cooked split peas with the garlic, cumin seeds, turmeric powder, and salt until finely ground and dry.
- 04
Mix the all-purpose flour with the salt. Add the water and knead until smooth, then work in the vegetable oil. Cover and let the dough rest.
- 05
Divide the dough into equal pieces. Flatten each one, add filling, seal, and roll gently into a thin round.
- 06
Heat a flat griddle over medium heat. Cook the flatbreads one at a time, brushing lightly with the vegetable oil, until soft with light brown spots on both sides.
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