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Prepare the chana dhal filling: Soak the rinsed chana dhal in 2 cups of water for at least 1 hour, or preferably overnight. Drain the dhal.

In a saucepan, combine the soaked chana dhal, 2 cups fresh water, turmeric powder, cumin powder, salt, minced garlic, and chopped green chili (if using). Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the dhal is tender but still holds its shape. Drain any excess water.

Allow the cooked dhal to cool slightly. Then, using a food processor or a mortar and pestle, grind the dhal mixture into a coarse, dry powder. Be careful not to over-process into a paste.

Prepare the dhal puri dough: In a large mixing bowl, combine the all-purpose flour, turmeric powder, and salt. Mix well.

Add the vegetable oil to the flour mixture and rub it in with your fingertips until the mixture resembles coarse crumbs.

Gradually add the warm water, a little at a time, mixing until a soft, pliable dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.

Divide the dough into 8-10 equal portions and roll them into smooth balls. Lightly grease each ball with a little oil. Cover the dough balls with a damp cloth and let them rest for at least 1 hour (or up to 2 hours) at room temperature.

To assemble the dhal puri: Take one dough ball and flatten it slightly in your palm. Place about 1-2 tablespoons of the prepared chana dhal filling in the center. Carefully bring the edges of the dough together to enclose the filling, pinching to seal.

Lightly flour your work surface and a rolling pin. Gently roll out the filled dough ball into a very thin, round flatbread, about 6-8 inches in diameter. Be careful not to tear the dough.

Heat a flat griddle or tawa over medium-high heat. Once hot, lightly brush with vegetable oil. Place one rolled dhal puri onto the griddle.

Cook for about 1-2 minutes per side, or until golden brown spots appear and the dhal puri puffs up slightly. Brush with a little oil on both sides while cooking. Repeat with the remaining dough and filling.

Serve the Mauritian Dhal Puri warm with your favorite curries, chutneys, or achards.


Prepare the chana dhal filling: Soak the rinsed chana dhal in 2 cups of water for at least 1 hour, or preferably overnight. Drain the dhal.

In a saucepan, combine the soaked chana dhal, 2 cups fresh water, turmeric powder, cumin powder, salt, minced garlic, and chopped green chili (if using). Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the dhal is tender but still holds its shape. Drain any excess water.

Allow the cooked dhal to cool slightly. Then, using a food processor or a mortar and pestle, grind the dhal mixture into a coarse, dry powder. Be careful not to over-process into a paste.

Prepare the dhal puri dough: In a large mixing bowl, combine the all-purpose flour, turmeric powder, and salt. Mix well.

Add the vegetable oil to the flour mixture and rub it in with your fingertips until the mixture resembles coarse crumbs.

Gradually add the warm water, a little at a time, mixing until a soft, pliable dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.

Divide the dough into 8-10 equal portions and roll them into smooth balls. Lightly grease each ball with a little oil. Cover the dough balls with a damp cloth and let them rest for at least 1 hour (or up to 2 hours) at room temperature.

To assemble the dhal puri: Take one dough ball and flatten it slightly in your palm. Place about 1-2 tablespoons of the prepared chana dhal filling in the center. Carefully bring the edges of the dough together to enclose the filling, pinching to seal.

Lightly flour your work surface and a rolling pin. Gently roll out the filled dough ball into a very thin, round flatbread, about 6-8 inches in diameter. Be careful not to tear the dough.

Heat a flat griddle or tawa over medium-high heat. Once hot, lightly brush with vegetable oil. Place one rolled dhal puri onto the griddle.

Cook for about 1-2 minutes per side, or until golden brown spots appear and the dhal puri puffs up slightly. Brush with a little oil on both sides while cooking. Repeat with the remaining dough and filling.

Serve the Mauritian Dhal Puri warm with your favorite curries, chutneys, or achards.
