Dholl Puri: Meet Mauritius’ National Dish

Dholl Puri
Dholl Puri, a beloved dish in Mauritius, is more than just food. It’s a symbol of the island’s rich cultural heritage and culinary diversity.

The name “Dholl Puri” itself is a testament to its Indian roots, with “dholl” referring to the yellow split peas used in the stuffing and “puri” denoting the flatbread.

Our team at Remitly created this guide as part of our series that celebrates the traditions of our customers around the world.

The Origin of Dholl Puri in Mauritius

Mauritian cuisine is a delicious tapestry woven from the influences of Indian, Chinese, French, and African culinary traditions. This unique fusion has given birth to an array of tantalizing dishes, and Dholl Puri is no exception.

This popular street food, with its Indian origins, showcases the incredible diversity of flavors you’ll find on this island.

Dholl Puri, also known as Dhal Puri or Dal Puri, is a flatbread made from wheat flour and stuffed with a spiced mixture of yellow split peas, cumin seeds, turmeric, and coriander.

This mouthwatering delicacy is often served with various accompaniments, including rougaille (a tomato-based sauce), pickled vegetables, and bean curry.

Ingredients and Preparation Process

Making Dholl Puri involves several steps but it’s worth every bit of effort. The dough is made from wheat flour mixed with water and a pinch of salt. It’s then rolled out into thin circles.

The filling consists of boiled yellow split peas that are ground into a paste with cumin seeds and turmeric powder for added flavor. This mixture is spread onto one half of the rolled-out dough before being folded over and sealed.

Once prepared, these stuffed breads are cooked on a tawa (flat griddle) until they puff up slightly and acquire a golden-brown color on both sides.

Mauritian Dholl Puri Recipe


  • 1 cup yellow split peas (channa dhal)
  • 1 tsp turmeric powder
  • A pinch of salt
  • 1 tsp cumin seeds
  • Fresh coriander, chopped
  • 2 cups all-purpose flour
  • Water
  • Oil for cooking


  1. Prepare the Stuffing:
    • Soak the yellow split peas in water for about 3 hours.
    • Drain and rinse the peas.
    • In a food processor, blend the peas with turmeric, cumin seeds, and a pinch of salt until you get a smooth paste.
    • Stir in fresh coriander.
  2. Prepare the Dough:
    • In a large bowl, combine the all-purpose flour with a pinch of salt.
    • Gradually add water and knead until you have a soft dough.
    • Divide the dough into small dough balls.
  3. Assemble the Dholl Puri:
    • Take one dough ball and roll it out into a small circle on a floured surface.
    • Place a spoonful of the prepared stuffing in the center.
    • Fold the edges of the dough over the stuffing and seal it well.
    • Roll it out again to a thin, round shape.
  4. Cooking:
    • Heat a flat pan (tawa) over medium-high heat.
    • Cook the Dholl Puri on both sides with a little oil until it turns golden and crispy.

Variations of Dholl Puri Across the Island

While traditional Dholl Puri remains popular, there are numerous variations across Mauritius that cater to diverse tastes. Some vendors add green chili paste or coriander leaves to their pea filling for an extra kick.

Others serve their Dholl Puris with different types of curries or pickles—ranging from butter bean curry to tangy tamarind chutney. The versatility of this dish allows for endless customization, making it a favorite among locals and tourists alike.

How Dholl Puri is Enjoyed Today

Today, Dholl Puri continues to be a staple food item in Mauritius. It’s commonly consumed as street food—quick, delicious, and satisfying. Many enjoy it on its own while others prefer pairing it with curries or pickles for added flavor.

Despite its humble origins, Dholl Puri has also found its way into high-end restaurants where chefs give their own gourmet twist to this traditional dish. Regardless of where it’s served, the essence of Dholl Puri remains the same—a testament to Mauritius’ vibrant culture and history.

The Broader Cuisine of Mauritius

Mauritian cuisine is as diverse as its people—a blend of Creole, Chinese, European and Indian influences that reflect its multicultural heritage.

Other Mauritian Culinary Delights

While Dholl Puri is undoubtedly a star in Mauritius, there are other tantalizing dishes worth trying. Here are a few must-try options to whet your appetite:

  1. Rougaille: A spicy, tomato-based sauce that pairs perfectly with rice or flatbreads.
  2. Bean Curry (Cari Gros Pois): This hearty dish features beans cooked in a fragrant, flavorful sauce.
  3. Chutney: A medley of pickled vegetables or fruits, offering a delightful burst of flavors.
  4. Kheer: A sweet rice pudding popular in many cultures, including Mauritius.
  5. Paratha: A flaky, layered flatbread that you’ll find across various Indian-influenced cuisines in Mauritius.

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