The Dholl Puri
Where can we start with the Dholl Puri ? It is undeniably the most popular street food in Mauritius. If Mauritius had to have an official Mauritian dish, the dholl puri would definitely deserve the trophy. If you ever traveled to mauritius , you should have seen the long line ups on the streets , where people are waiting for the special paper thin treat from the best street sellers. Well if you haven’t visited Mauritius yet, do not forget to give it a try! It’s a must experience.
When and how is Dholl Puri served?
The best thing about dholl puri is that it can be served with savory dishes like the typical spicy “Rougaille Mauricien”( basically a tomato based sauce), Mauritian Chicken Curry or with sweet dishes like kheer (Rice pudding) on special occasions. The combination of the salty Dholl Puri and the sweet kheer is a pure bliss! Dholl puri can be an everyday lunch, a snack or anything. The flat breads are usually served during Indian Marriage ceremonies.
What makes the Dholl Puri unique?
Dholl puri is unique in a way that it can be accompanied with anything and eaten at any time. It will definitely erase your hunger in a matter of time and will please your taste buds in a matter of seconds.
Dholl Puri, like many Roti recipes, takes a lot of practice so as to obtain the perfect Dholl Puri. Once you get the hang of it, it is very easy and simple to make.
-250g dholl gram
-3 cups all purpose flour
-1 table spoon of salt
-1 cup of cold water
-Yellow food coloring or turmeric
-3-4 table spoons of oil
- Remove any impurities from the dholl gram on a white surface.
- Place in a pan and fill it to 2/3 with water.
- Bring to boil without covering pan for 30 minutes or more.
- After first 15 minutes, skim off as much of the frothy material floating over water as you can. Add 1 table spoon of salt and a pinch of yellow food colouring.
- Leave the dholl to continue cooking until it softens.
- Verify softness by pressing cooked dholl between 2 fingers. It should be firm yet effortlessly crushed with little force. If this is the case, remove from stove.
- Drain well and transfer dholl to a clean dry bowl.
It is now ready to be processed into the filling for the Dholl Puri.
- Use a hand held crusher to process the dholl to a loose powder-like consistency or if you want you can just blend it since it can be a tuff task if you’re not used to it.
- Collect processed dholl in a bowl free from moisture and set aside.
- For the dough, sift two and a half cups of flour in a bowl. Add 2-3 table spoons of oil and rub in.
- Combine remaining oil with 1 table spoon of salt and a pinch of food colouring with 1 cup water in a jug.
- Gradually add liquid to flour until you have a loose ball of dough.
- Turn onto a floured work surface and knead until you have a soft smooth ball of dough. You may need to add extra flour or water.
- Cover dough with the mixing bowl and allow to rest for 5 min.
- Divide the dough into small equal portions.
- Roll each portion into a small ball around the size of a small lemon.
- Now the filling of each ball with the dholl can start. Once you master the technique, you’ll do it must faster.
- Take one dough ball and work it into the shape of a small cup using your fingers and thumb.
- Fill it with about 1 table spoon of dholl and pinch the edges together to close.
- Put filled dal puris in flour and place on a large plate.
- Repeat the three previous steps until you have filled every portion of dough evenly.
- Heat your tawa or a simple flat pan and brush surface lightly with oil.
- Roll out the Dholl puri and cook on preheated tawa.
- Cook over high heat until they puff up slightly. You do not have to wait for too long. Dholl Puris should not have a blistered surface like faratas/ Roti.
- Cook for only few seconds on one side before flipping over. Brush cooked surface lightly with oil and flip over again.
- Stack the dholl puris in a heatproof bowl lined with a clean cotton cloth.
You can now eat your Dholl Puri with the savoury filling of your choice!
Try out the receipe or simply enjoy this delicacy during your holidays in Mauritius!
Bon appetit biensure!