Dholl puri
Vegetarian
Soft, thin flatbreads filled with a fine layer of spiced ground split peas, cooked on a griddle and wrapped around bean curry, rougaille and chutney. Mauritius's favourite street food.
Dholl puri is a Mauritian bread from Mauritius, ready in about 2 hours and made with chana dal (split bengal gram) and all-purpose flour. It serves 4 and is rated intermediate to cook.
No licensed photograph of this dish yet.
- Prep
- 40 min
- Cook
- 50 min
- Rest
- 30 min
- Total
- 2 h
- Serves
- 4
- Level
- Intermediate
- Calories
- 599
Ingredients
For the filling
For the dough
Method
Step 1
Rinse the split peas, cover with plenty of water, add the turmeric (opens in a new tab) and boil until tender but still holding their shape. Drain very well and spread out to steam dry.
- 35 min
- medium heat
- Saucepan (opens in a new tab)
Step 2
Meanwhile mix the flour, salt and oil, then add the water gradually and knead to a soft dough. Cover and rest.
- 10 min
How it looks · Photo: Klaus Nielsen on Pexels Step 3
Grind the cooled, dry peas with the cumin (opens in a new tab) and salt to a fine, dry powder in a food processor (opens in a new tab).
The filling must be dry and powdery or the breads will tear.
How it looks · Photo: https://kaboompics.com/ on Pexels Step 4
Divide the dough into 8 balls. Flatten each into a cup, fill with 2 tablespoons of the pea powder, pinch closed and roll out gently into a thin 22 cm round.
How it looks · Photo: Katerina Holmes on Pexels Step 5
Cook each one on a hot dry griddle for about 1 minute per side, brushing lightly with oil, until speckled and soft. Stack in a cloth to keep them supple.
- 15 min
- medium-high heat
- Griddle / tawa (opens in a new tab)
How it looks · Photo: Muhammad Khawar Nazir on Pexels
About this dish
- Origin
- Mauritius · Well documentedDeveloped from the North Indian stuffed dal puri brought by indentured labourers; the Mauritian version is a distinct national street food.More food from Mauritius
- Dish
- Breakfast · Lunch · Snack · Breads & flatbreads · Street food · Wraps & rolls
- Cooking method
- Boiled, Pan-fried
- Taste
- savoury, earthy, mild
- Diet
- Vegan · Dairy-free · No nut ingredientsWorked out from the ingredients. How labels work
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · DASH-style - Good for
- Street food · Budget-friendly · Portable / lunchbox
- Cook more with
- Chana dal (split bengal gram) · All-purpose flour · Turmeric · Cumin
- Techniques
- Pan-frying · Boiling · Kneading
Allergens
- Contains: Wheatfrom all-purpose flour
- Contains: Glutenfrom all-purpose flour
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
599 kcal per serving
Estimated1 serving ≈ 210 g · recipe makes 4
Where the energy comes from
- Protein 12%
- Carbohydrate 67%
- Fat 21%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 599 kcal | 285 kcal |
| Protein | 18.1 g | 8.6 g |
| Carbohydrate | 100.4 g | 47.8 g |
| Net carbohydrate | 93 g | 44.3 g |
| Sugars | 4.3 g | 2 g |
| Added sugars | 0 g | 0 g |
| Fibre | 7.4 g | 3.5 g |
| Fat | 13.6 g | 6.5 g |
| Saturated fat | 1.1 g | 0.5 g |
| Trans fat | — | — |
| Cholesterol | 0 mg | 0 mg |
| Sodium | 596 mg | 284 mg |
| Salt equivalent | 1.5 g | 0.7 g |
Vitamins & minerals per serving
- Potassium
- 394 mg
- Calcium
- 48 mg
- Iron
- 6.8 mg
- Magnesium
- 56 mg
- Vitamin A (RAE)
- 1 µg
- Vitamin C
- 2 mg
- Vitamin D
- 0 µg
- Vitamin B12
- 0 µg
- Folate (DFE)
- 500 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Chana dal (split bengal gram): Whole raw chickpeas / bengal gram (FDC 173756) used as a stand-in for split, skinned desi chickpeas; the composition is very close.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Keep the cooked breads wrapped in a tea towel; the steam keeps them soft and foldable.
Common mistakes
- A wet filling makes the dough tear when rolled.
Serve with
- Wrap around butter bean curry, rougaille and a coriander or tomato chutney.
Storage
- Keep wrapped for a day, or freeze between sheets of baking paper for a month.
Reheating
- Warm on a dry pan for 20 seconds per side.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
Structure
For the dough
- All-purpose flour400 g
- Salt0.5 tsp · 3 g
- Neutral vegetable oil3 tbsp · 41 g
- Water, lukewarm240 ml · 240 g
Baker’s notes
Customise in Bread & BakeryTimeline and readiness cues
Mix and knead · about 40 min
Knead until smooth and soft; it should feel like an earlobe.
Rest · about 30 min
Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.
Bake · about 15 min
Puffed with golden-brown spots on both sides.
- Start to finish: about 1 h 25 min. Times are a guide — warmth changes everything; follow the cues.
The dough
| Ingredient | Role | Weight | Baker’s % |
|---|---|---|---|
| All-purpose flour | Flour | 400 g | 100% |
| Water | Water | 240 g | 60% |
| Neutral vegetable oil | Fat | 41 g | 10.2% |
| Salt | Salt | 3 g | 0.8% |
- Total flour
- 400 g
- Hydration
- 60%
- With milk, eggs…
- 60%
- Wholegrain
- 0%
Hydration = water ÷ flour × 100. Milk is about 87% water and eggs about 75%, so they’re shown separately as “with milk, eggs…”.
- Medium dough (55–65%) — soft and easy to knead; sandwich loaves and rolls.
- Salt 0.8% — on the low side (1.8–2.2% is typical for bread).
- Fat 10.2% — a rich, tender dough.
If something goes wrong
Pale crust
Likely causes
- Oven too cool
- Too little sugar or no milk/egg for browning
- Over-fermented (yeast ate the sugars)
What to do
- Check the oven with a thermometer
- Brush with egg wash or milk
- Shorten the fermentation
Burnt bottom
Likely causes
- Tray too close to the heat
- Dark tray absorbs more heat
- Too much sugar in the dough
What to do
- Bake on the middle shelf
- Double up trays or use a light-coloured one
- Lower the temperature 10–15 °C and bake a little longer
Tough or chewy flatbread
Likely causes
- Dough too stiff
- Not rested
- Cooked too slowly on too cool a pan
What to do
- Add water until the dough is soft and slightly tacky
- Rest 20–30 minutes covered so the gluten relaxes
- Cook on a very hot tawa or pan — quickly
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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