Dholl Puri (Mauritian Split Pea Flatbread) by @brendan_pang

1h50

12 servings

🫘

250 g

Chana dal

💧

Water

🫙

1 tsp

Ground cumin

🧂

1.5 tsp

Salt

🌾

600 g

Plain flour

🫙

0.5 tsp

Ground turmeric

🫙

2 tsp

Baking powder

360 ml

Dal cooking water

🫗

Neutral oil

  1. Drain
    • Chana dal
    • Water

    Drain the soaked chana dal and place in a saucepan with enough water to cover by 5cm.

  2. Boil
    • Chana dal
    • Water

    Bring to the boil and cook for about 20 minutes, until tender enough to crumble between your fingers but not mushy.

  3. Drain
    • Dal cooking water
    • Chana dal

    Reserve 360ml of the cooking water, then drain the dal and leave to cool completely.

  4. Combine
    • Plain flour
    • Ground turmeric

    Meanwhile, combine the flour, turmeric, baking powder and salt in a large bowl.

  5. Add
    • Dal cooking water

    Gradually add the reserved cooking water, mixing until a soft, pliable dough forms, adding a little extra water if needed.

  6. Knead

    Knead the dough until smooth, then divide into 12 balls.

  7. Cover

    Cover the dough balls and rest for 1 hour.

  8. Blend
    • Chana dal
    • Ground cumin

    Blend the cooled dal with the cumin and salt until finely ground with a dry, sand-like consistency.

  9. Flatten
    • Chana dal

    Flatten each dough ball and spoon some dal filling into the centre.

  10. Roll

    Pinch the edges together to seal, then gently roll into a thin round, about 25cm in diameter.

  11. Heat

    Heat a large frying pan over medium-high heat.

  12. Cook
    • Neutral oil

    Cook each puri, lightly brushing both sides with oil and flipping a few times until just cooked through, avoiding too much browning to keep them soft and pliable.

  13. Warm

    Stack the cooked puri on a plate and cover with a clean tea towel to keep them soft and warm.

Dholl Puri (Mauritian Split Pea Flatbread) by @brendan_pang

1h50

12 servings

🫘

250 g

Chana dal

💧

Water

🫙

1 tsp

Ground cumin

🧂

1.5 tsp

Salt

🌾

600 g

Plain flour

🫙

0.5 tsp

Ground turmeric

🫙

2 tsp

Baking powder

360 ml

Dal cooking water

🫗

Neutral oil

Preparation Steps

  1. Step 1/13

    Drain the soaked chana dal and place in a saucepan with enough water to cover by 5cm.

    🫘Chana dal
    💧Water
    🍲Saucepan

  2. Step 2/13

    Bring to the boil and cook for about 20 minutes, until tender enough to crumble between your fingers but not mushy.

    🫘Chana dal
    💧Water
    🍲Saucepan

  3. Step 3/13

    Reserve 360ml of the cooking water, then drain the dal and leave to cool completely.

    💧Dal cooking water
    🫘Chana dal
    🍲Saucepan

  4. Step 4/13

    Meanwhile, combine the flour, turmeric, baking powder and salt in a large bowl.

    🌾Plain flour
    🫙Ground turmeric
    🫙Baking powder
    🧂Salt
    🥣Mixing bowl

  5. Step 5/13

    Gradually add the reserved cooking water, mixing until a soft, pliable dough forms, adding a little extra water if needed.

    💧Dal cooking water
    🥣Mixing bowl

  6. Step 6/13

    Knead the dough until smooth, then divide into 12 balls.

    🥣Mixing bowl

  7. Step 7/13

    Cover the dough balls and rest for 1 hour.

  8. Step 8/13

    Blend the cooled dal with the cumin and salt until finely ground with a dry, sand-like consistency.

    🫘Chana dal
    🫙Ground cumin
    🧂Salt

  9. Step 9/13

    Flatten each dough ball and spoon some dal filling into the centre.

    🫘Chana dal

  10. Step 10/13

    Pinch the edges together to seal, then gently roll into a thin round, about 25cm in diameter.

    🥖Rolling pin

  11. Step 11/13

    Heat a large frying pan over medium-high heat.

    🍳Frying pan

  12. Step 12/13

    Cook each puri, lightly brushing both sides with oil and flipping a few times until just cooked through, avoiding too much browning to keep them soft and pliable.

    🫗Neutral oil
    🍳Frying pan
    🖌️Brush

  13. Step 13/13

    Stack the cooked puri on a plate and cover with a clean tea towel to keep them soft and warm.

    🍽️Plate
    🧻Tea towel

Composition

Ingredients

Types

Legumes, Liquid, Spices, Grains, Raising agent, Oils

Ingredients

Chana dal, Water, Ground cumin, Salt, Plain flour, Ground turmeric, Baking powder, Dal cooking water, Neutral oil

Notes

Chana dal (dried split chickpeas, soaked overnight), Water (enough to cover the dal by 5cm), Salt (for the dal filling), Neutral oil (for cooking the puri)

Allergens

Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free, Low-Fat, soy-free, Sugar-Free

Calories

210 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 38g, Fat: 3g, Fiber: 4g, Sugars: 1g

Nutritional Information

Minerals

Iron: 1.8mg, Sodium: 320mg, Magnesium: 25mg, Potassium: 150mg

Vitamins

Folate: 60mcg, Vitamin B6: 0.1mg, Vitamin B1 (Thiamin): 0.15mg

Preparation

Time Information

Preparation

1 hour 30 minutes

Cooking

20 minutes

Overall

1 hour 50 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

Saucepan, Mixing bowl, Frying pan, Rolling pin, Brush, Tea towel, Plate

Appliances

Blender

Type

Type

Type Of Dish

Bread, Main Course

Occasions

Everyday Street Food, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@brendan_pang

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Soft, Thin, Chewy, Sandy Filling

Flavors

Savory, Earthy, Spiced, Cumin

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

cooked puri, stacked and wrapped : 2-3 days (airtight container or wrapped in foil,refrigerated), cooked puri : 1-2 months (wrap individually with parchment paper,store in freezer bag,reheat in a pan or microwave before serving), cooked puri at room temperature : up to a few hours (covered with a clean tea towel,best eaten fresh the same day)