Dholl puri
Mauritius’s best-loved snack: thin flatbreads filled with yellow split peas, rolled up with rougaille, bean curry and chutney. A legacy of the Indian immigrants.
Ingredients
- 200 g yellow split peas
- 1 teaspoon of turmeric and 1 of ground cumin
- 500 g flour
- Water, oil and salt
- To serve: rougaille (tomato sauce), bean curry and coriander chutney
How to make it at home
- Cook the split peas with the turmeric for 30 minutes, until tender but dry. Drain and grind them with the cumin and salt into a damp powder.
- Knead the flour with water, a little oil and salt, and leave to rest for 30 minutes.
- Shape balls, flatten them, add a spoonful of filling, close them and carefully roll them out thin.
- Cook them in a frying pan with a few drops of oil, 1 minute on each side.
- Serve them hot, rolled up with rougaille, curry and chutney.
The trick: The filling must be dry and loose, or the bread tears when you roll it.