~1533 cal · 12g protein · 80g carbs · 131g fat (estimated, per serving)
🍽️
Soft flatbreads folded around bean curry and chutney
🇲🇺 Port Louis
Dholl puri crossed the ocean with Bihari indentured workers and became Mauritius’ undisputed street king — sold in pairs, eaten standing, gone in minutes. The split peas go INSIDE the dough, which is the whole secret.
Sign in to save recipes to your book and leave reviews.
Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
•
1 cup yellow split peas
•
3 cups all-purpose flour
•
1 tsp each ground turmeric + cumin
•
2.5 cups butter beans or red beans, cooked (for the cari gros pois)
•
2 tomatoes
•
1 onion
•
3 cloves garlic
•
2 sprigs thyme (for the curry)
•
1 bunch cilantro
•
1 green chili (for a quick chutney)
•
4 tbsp neutral oil
Instructions
1
Boil the split peas with turmeric until just tender; drain well and grind to a fine, dry crumb.
2
Knead the flour with water, salt, and a spoon of oil into a soft dough. Rest 30 minutes.
3
Stuff each dough ball with a generous spoon of pea crumb, seal, and roll out gently into thin rounds.
4
Cook on a hot griddle, brushing lightly with oil, until soft and blistered — never crisp; they must fold like cloth.
5
Simmer the beans with tomato, onion, garlic, and thyme into a loose curry. Blitz cilantro and chili with salt for chutney.
6
Serve in pairs: two puris, curry down the middle, chutney over, folded and eaten immediately.
Port Louis street tradition.
Ratings & reviews
Sign in to rate this recipe once you’ve cooked it.
No reviews yet — be the first to cook it.
🌏 While it simmers — know your destination
📍
Port Louis. Street corners where dholl puri outsells everything.
🗺️
Mauritius. An Indian Ocean island where three continents share one street food.
🌍
Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
More from Mauritius
Rougaille
A Creole tomato stew of Mauritius, simmered with thyme, ginger, and curry leaf around fish or sausage.
Farata with Butter Bean Curry
Flaky griddled flatbread (farata) served with a light butter-bean curry — a popular Mauritian breakfast.
Alouda
A cold, milky Mauritian drink thick with basil seeds and jelly, scented with vanilla — the sweet cooler of Port Louis market stalls.