The Joy of Ti Puri

In Mauritius, ti puri — tiny fried breads cracked open and filled with warm spiced split peas, then topped with chutneys, pickles, and condiments — creates something extraordinary from very simple ingredients. It is sold at stalls throughout the island, from markets to outside schools.

The Full Ti Puri Experience

At a street stall, ti puri is assembled with:

  • Dholl filling — warm yellow split peas with cumin and turmeric
  • Tamarind chutney — sweet, sour, and intensely flavoured
  • Mint and coriander chutney — fresh and herbaceous
  • Achard — pickled vegetables for crunch
  • Mazavaroo — chilli paste for those who like heat
  • Onion relish — raw onion with lime juice and chilli

Making Ti Puri at Home (makes ~20)

For the puris:

  • 200g plain flour, ½ teaspoon salt, ½ teaspoon baking powder, water, oil for frying
  1. Form a firm dough. Rest 20 minutes. Divide into 20 balls. Roll into 6cm circles.
  2. Deep-fry at 180°C in small batches — they puff within seconds. Drain on kitchen paper.

For the dholl:

  • 200g yellow split peas, soaked overnight, simmered until soft, drained and mashed with toasted cumin and turmeric.

To serve: Crack each puri at the top, fill with warm dholl, top with chutneys. Eat immediately.

For more Mauritian street food recipes, visit mauritius-life.com.