National Dish Mauritius: Dholl Puri (Recipe)
In this article
Discover Dholl Puri, the flatbread that has captured the heart of an entire island! These soft, pea-filled breads are Mauritius’ favourite street food, blending Indian spices with Creole flair in every bite. Easy to make, packed with warm aromas and endlessly moreish, this recipe brings a true taste of Mauritius straight into your kitchen.
About Dholl Puri
Dholl Puri is a hugely popular street food in Mauritius and is widely regarded as a national treat. These delicious flatbreads are special because they reflect the island’s remarkable culinary diversity: the marriage of Indian spices and Creole influences makes Dholl Puri a genuine feast for the palate. Each bread is lovingly prepared with a filling of yellow split peas and is typically served alongside spicy curries or chutneys.
Ingredients (serves 1–2)
- 200 g wheat flour
- 100 g yellow split peas (soaked overnight)
- 1 tsp cumin
- Salt to taste
- Water, as needed
- Vegetable oil, for frying
Shopping for the ingredients
When shopping for the ingredients, it pays to look for quality. Organic flour and split peas are preferable. Buy your spices fresh and in small quantities to preserve their aromas.
Preparing the dish
Make sure the yellow split peas are soaked thoroughly, ideally overnight. Before you start cooking, have all the ingredients laid out and ready — it makes the whole process far smoother.
Step-by-step instructions
- Cook the yellow split peas until soft, then mash them with cumin and salt to form a paste.
- Knead the flour with water into a smooth dough and divide it into small balls.
- Flatten a ball of dough, place a little of the pea paste in the centre and shape the dough back into a ball.
- Carefully roll the ball out into a thin flatbread.
- Heat a little oil in a pan and fry the dholl puri on both sides until golden brown.
Gluten-free / lactose-free version
Dholl puri is naturally lactose-free, as the classic recipe contains no dairy at all. For a gluten-free version, swap the wheat flour for a gluten-free flour blend suited to flatbreads; adding a pinch of xanthan gum helps keep the dough supple and easy to roll. The spiced pea filling itself is entirely free of gluten and lactose, so everyone at the table can enjoy it without compromise.
Tips for vegans and vegetarians
Good news: dholl puri is naturally vegan, made from nothing more than flour, split peas, spices and vegetable oil. Simply take care with the accompaniments — choose chutneys and curries prepared without ghee or other animal products. Paired with a vegetable curry or fresh tomato chutney, it makes a wonderfully satisfying plant-based meal.
More tips and tricks
A good dholl puri is thin and evenly cooked. Do not use too much oil, and keep the pan at a medium heat to stop the breads from catching and burning.
Adapting the recipe to your taste
You can easily adapt the recipe to suit your own preferences. Add fresh herbs or extra spices, for example, to change the aroma and give the filling your personal touch.
Ingredient substitutions
If you cannot find yellow split peas, red lentils make a good alternative. They do not need to be soaked for as long and are quicker to prepare, while still giving the filling a lovely earthy flavour.
Drink pairing ideas
A spicy dholl puri is best matched with a cooling drink. Try a fresh lemonade-style cocktail or a classic Lassi to balance the warmth of the spices.
Serving and presentation ideas
Serve the dholl puri on a colourful plate, garnished with fresh herbs. Accompany the dish with a selection of different chutneys — a fruity Mango Chutney works beautifully — and perhaps a little salad to add even more colour to the table.
A bit of history
The story of dholl puri stretches back to the Indian immigrants who came to Mauritius and brought their culinary traditions with them. Today the dish is a firm fixture of Mauritian culture and a proud cornerstone of Mauritian cuisine, celebrated at gatherings and street stalls across the island.
More recipe ideas
Summary: Dholl Puri
Dholl puri is a flavoursome and versatile dish that adapts easily to all kinds of tastes. With fresh ingredients and a little practice, you too will soon be a dholl puri master — and your kitchen will smell like a street corner in Port Louis.
