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Vegetarian, Africa and overseas

Dholl puri with vegetable curry

Dholl puri is a soft Mauritian flatbread stuffed with mashed split peas, served with a vegetable curry of potatoes, carrots, and tomatoes. This recipe serves 4, takes 1 hour 15 minutes, has a medium difficulty level, and costs €1.90 per person. Success depends on a dry filling and a rested dough that rolls out without tearing.

Tonight we're making dholl puri, those soft Mauritian flatbreads stuffed with split peas, alongside a vegetable curry.

Dholl puri with vegetable curry
Total time
1 h 15
Difficulty
Medium
Cost per person
€1.90
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Dholl puri is all about texture first, a thin, pliable flatbread hiding a filling of mashed split peas seasoned with cumin. Bite into it and the dough gives way softly while the filling almost melts, with no grainy or wet bits. The vegetable curry served alongside brings the contrast, tender potatoes and carrots in a tomato sauce lifted by curry powder and chili.

This is a dish to make when you have some time ahead of you, a Sunday or an unhurried evening, since shaping eight flatbreads takes patience. Kids generally like the mild filling and can help with the shaping while the curry simmers quietly on the side.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 350 g
  • Split peasoften in the pantry 150 g
  • Curry powderoften in the pantry 2 tsp
  • Ground cuminoften in the pantry 1 tsp
  • Oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Potatoes 400 g
  • Carrots 2
  • Tomatoes 3
  • Onions 2
  • Garlic 3 cloves
  • Green chili 1
  • Thyme 2 sprigs

Allergens Gluten

The step by step recipe

  1. Cook the split peas in salted water until they mash easily, drain them very well, then mash with the cumin. 25 min

    Let them dry in the strainer for a few minutes, the filling should be crumbly.

  2. Mix the flour with a pinch of salt and enough warm water for a soft dough, let it rest, then divide into eight balls. 20 min

    A dough that rests relaxes and won't spring back when you roll it out.

  3. Meanwhile, sauté the onions, garlic, and curry powder in the oil, then add the tomatoes, diced potatoes and carrots, with the chili and thyme. 30 min

    Cover with water and let it reduce well, the curry should be creamy by the end.

  4. Flatten each ball, fill with a spoonful of the split pea mix, pinch closed like a pouch, and gently roll out by hand.

    Flour the counter lightly and roll from the center outward, without pressing hard.

  5. Cook each flatbread in a hot, dry skillet, with a drizzle of oil on each side. 10 min

    Flip it as soon as bubbles puff up the surface, it stays soft and won't dry out.

Our tips to get it right

  • Mash the split peas while they're still a bit warm, they're easier to work with and the filling stays even.
  • If the dough sticks as you roll it out, flour your hands lightly instead of the counter so it doesn't thicken too much.
  • Keep the curry a touch thinner than you think it should be, it thickens as it cools and waits to be served.

The variations

  • Swap the yellow split peas for green split peas, the filling will be slightly greener and a touch sweeter.
  • Add chickpeas or red lentils to the curry for a version richer in legumes.
  • For kids, cut the green chili in half and serve the curry on the side so everyone can add their own heat.

What to serve it with

  • A fresh cilantro chutney
  • A cucumber mint salad
  • Iced green tea

Storage

The vegetable curry keeps 2 to 3 days in the fridge in a sealed container and freezes well. The dholl puri keep for a day wrapped in a clean cloth and reheat nicely in a dry skillet, a few moments on each side.

Questions about this dish

Can you make the split pea filling ahead of time?

Yes, you can cook and mash it the day before and keep it in the fridge in a sealed container. Let it sit out briefly before shaping the flatbreads so it's easier to work with.

Why does my dough tear when I roll it out?

That's almost always because the filling is still damp or the dough hasn't rested long enough. Let the split peas dry well in the strainer and give the dough at least 20 minutes to rest.

Can you use curry paste instead of curry powder?

Yes, a teaspoon of mild curry paste works well in place of the powder. Taste and adjust, since pastes are often more concentrated in salt and spices.

Can dholl puri be frozen?

Cooked flatbreads freeze well, separated by sheets of paper so they don't stick together. Reheat them in a skillet straight from the freezer over low heat so they stay soft.

How long does it take to make dholl puri with vegetable curry?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in dholl puri with vegetable curry?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does dholl puri with vegetable curry cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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