Dhal Puri is one of my favourite food as well, the best thing about it is it can be served with savoury dishes like the typical spicy "Rougaille Mauricien" which is basically a tomato based sauce or with sweet dishes like kheer (Rice pudding) more so on special occasions. The combination of the salty dhal puri and the sweet kheer is divine !!!
500g yellow split peas, soaked in water overnight
1 tsp turmeric powder
1 tbsp cumin seeds
2kg plain flour
800ml warm water
50ml vegetable oil, plus 50ml for cooking
Salt to taste
- Soak split peas in cold water for at least an hour
- Toast cumin seeds in a hot pan
- Strain and rinse soaked split peas. Cook in water with turmeric, cumin seeds and salt until just tender (Do not overcook)
- Strain and blend to a paste (coarser rather than fine paste)
- Keep the hot water aside and allow to cool just slightly
- Place flour, 2 pinches salt in a stainless steel bowl and mix well.
- Add warm water and mix to form a smooth dough.
- Cover dough with a damp cloth for 30 minutes.
- Form dough into medium sized balls, make an indent in the centre and stuff with split pea paste. Seal dough around filling.
- Roll dough out as thinly as possible into rounds on floured surface.
- Place on hot flat griddle (Tawa) or non stick pan
- Brush nonstick pan with oil and cook over high heat for approximately 2 minutes. Brush top of dholl puris with a little more oil, flip and cook on other side for another 2 minutes.
Knead your dough really well until it is glossy , smooth and elastic
Allow to rest
Make golf size balls with your split pea paste and put in the freezer for a few mins to set, this makes it much easier and less messy to fill in the flour dough
Do not overcook the the dhal puri in the pan or flat griddle (see picture for color)