Mauritian Dholl Puri: The Nation's Favourite Street Food

The National Street Food of Mauritius

If Mauritius has a national dish, many locals would argue it is dholl puri. This remarkable flatbread is found at roadside stalls throughout the island, from early morning until late afternoon, and inspires fierce loyalty among its devotees.

What Makes Dholl Puri Unique

Dholl puri has ground split yellow peas incorporated into the dough, giving it a distinctive yellow colour and a soft, slightly earthy flavour. The bread is rolled thin and cooked quickly on a tawa, then folded around a generous filling.

The Classic Combination

A properly assembled dholl puri comes with:

• Bean curry in a tomato masala
• Rougaille — a rich Creole tomato sauce
• Achard — pickled cabbage, carrots, chilli, and turmeric
• Chutney — typically mint or coriander

Making Dholl Puri at Home (makes 8)

• 250g plain flour
• 150g yellow split peas, soaked overnight, boiled until soft
• 1 teaspoon cumin seeds, toasted and ground
• ½ teaspoon turmeric, ½ teaspoon salt

1. Blend cooked split peas with cumin and turmeric to a smooth paste.
2. Combine flour, salt, and pea paste. Add warm water to form a soft dough. Rest 30 minutes.
3. Divide into 8 balls. Roll as thin as possible.
4. Cook on a hot tawa for 60–90 seconds per side.

Where to Find the Best Dholl Puri

The stalls of Quatre Bornes are legendary. Rose Hill, Vacoas, and Port Louis central market are also excellent.

Find more Mauritian food guides at mauritius-life.com.