Mauritian Dhal Puri
Mauritian Dhal Puri
Ingredients
For the Dhal Puri Dough
- 2 cups all-purpose flour
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 3/4 cup water, warm, or as needed
For the Chana Dhal Filling
- 1/2 cup chana dhal, rinsed
- 2 cups water
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon salt
- 1 clove garlic, minced
- 1/2 green chili, finely chopped (optional)
For Cooking
- 1/4 cup vegetable oil, or as needed, for cooking
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 25 min
- 3
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.
⏱️ 10 min
- 4
Prepare the dhal puri dough: In a large mixing bowl, combine the all-purpose flour, turmeric powder, and salt. Mix well.
⏱️ 2 min
- 5
Add the vegetable oil to the flour mixture and rub it in with your fingertips until the mixture resembles coarse crumbs.
⏱️ 3 min
- 6
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.
⏱️ 10 min
- 7
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.
⏱️ 5 min
- 8
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.
⏱️ 10 min
- 9
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.
⏱️ 10 min
- 10
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.
⏱️ 1 min
- 11
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.
⏱️ 16 min
- 12
Serve the Mauritian Dhal Puri warm with your favorite curries, chutneys, or achards.
Kitchen Tools
Nutrition Facts (per serving)
Mauritian Dhal Puri
For the Dhal Puri Dough
- 2 cups all-purpose flour
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 3/4 cup water, warm, or as needed
For the Chana Dhal Filling
- 1/2 cup chana dhal, rinsed
- 2 cups water
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon salt
- 1 clove garlic, minced
- 1/2 green chili, finely chopped (optional)
For Cooking
- 1/4 cup vegetable oil, or as needed, for cooking
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 25 min - 3
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.
⏱️ 10 min - 4
Prepare the dhal puri dough: In a large mixing bowl, combine the all-purpose flour, turmeric powder, and salt. Mix well.
⏱️ 2 min - 5
Add the vegetable oil to the flour mixture and rub it in with your fingertips until the mixture resembles coarse crumbs.
⏱️ 3 min - 6
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.
⏱️ 10 min - 7
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.
⏱️ 5 min - 8
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.
⏱️ 10 min - 9
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.
⏱️ 10 min - 10
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.
⏱️ 1 min - 11
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.
⏱️ 16 min - 12
Serve the Mauritian Dhal Puri warm with your favorite curries, chutneys, or achards.