By Food System Team
Dholl Puri
Dholl Puri is a popular street food in Mauritius which are also served at marriage ceremonies. They are flat breads which can be served with savoury (especially tomatoe based sauces or chicken curry) or sweet food.
Updated at: Wed, 16 Aug 2023 20:27:39 GMT
Nutrition balance score
Great
Glycemic Index
60
Moderate
Glycemic Load
66
High
Nutrition per serving
Calories658.7 kcal (33%)
Total Fat12.7 g (18%)
Carbs111.4 g (43%)
Sugars1.5 g (2%)
Protein23.4 g (47%)
Sodium1746 mg (87%)
Fiber22.5 g (80%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Remove any impurities from the dholl gram on a white surface.
Step 2
Place in a pan and fill it to 2/3 with water.
Step 3
Bring to boil without covering pan for 30 minutes or more.
Step 4
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.
Step 5
Leave the dholl to continue cooking until it softens.
Step 6
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.
Step 7
Drain well and transfer dholl to a clean dry bowl.
Step 8
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.
Step 9
Collect processed dholl in a bowl free from moisture and set aside.
Step 10
For the dough, sift two and a half cups of flour in a bowl. Add 2-3 table spoons of oil and rub in.
Step 11
Combine remaining oil with 1 table spoon of salt and a pinch of food colouring with 1 cup water in a jug.
Step 12
Gradually add liquid to flour until you have a loose ball of dough.
Step 13
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.
Step 14
Cover dough with the mixing bowl and allow to rest for 5 min.
Step 15
Divide the dough into small equal portions.
Step 16
Roll each portion into a small ball around the size of a small lemon.
Step 17
Now the filling of each ball with the dholl can start. Once you master the technique, you’ll do it must faster.
Step 18
Take one dough ball and work it into the shape of a small cup using your fingers and thumb.
Step 19
Fill it with about 1 table spoon of dholl and pinch the edges together to close.
Step 20
Put filled dal puris in flour and place on a large plate.
Step 21
Repeat the three previous steps until you have filled every portion of dough evenly.
Step 22
Heat your tawa or a simple flat pan and brush surface lightly with oil.
Step 23
Roll out the Dholl puri and cook on preheated tawa.
Step 24
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.
Step 25
Cook for only few seconds on one side before flipping over. Brush cooked surface lightly with oil and flip over again.
Step 26
Stack the dholl puris in a heatproof bowl lined with a clean cotton cloth.
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