Quick Recipe Version (TL;DR)
Quick Ingredients
- Yellow split peas: 1 cup (200 g)
- All-purpose flour: 2 cups (250 g); fine salt: 1 tsp; neutral oil: 2 tbsp; warm water: 3/4 cup (180 ml)
- Cumin seeds: 1 tsp; ground turmeric: 1 1/4 tsp (divided)
- Vegetable oil: 5 tbsp (divided), mustard seeds: 2 1/2 tsp, white vinegar: 1/3 cup (80 ml)
- Butter beans (lima), canned: 2 × 15 oz (425 g) cans, drained
- Onions: 2 medium; garlic: 5 cloves; ginger: 1 1/2 tbsp; green chili: 2
- Curry leaves (optional): 8–10; curry powder: 2 tsp; ground coriander: 1 tsp; cumin: 1/2 tsp
- Tomatoes: 4 medium; lime: 1; sugar: 2 tsp; cilantro
- Cabbage: 2 cups sliced; carrot: 1 large; green beans: 100 g
- Salt and black pepper
Do This
- 1. Soak peas 2 hours; simmer 18–22 min until tender. Drain, dry 10 min, pulse with cumin, 1/4 tsp turmeric, 1/2 tsp salt to a fine crumb.
- 2. Make dough: flour, 1 tsp salt, 2 tbsp oil, 3/4 cup warm water. Knead 5–7 min; rest 30 min.
- 3. Divide dough into 8; fill each with 2–3 tbsp pea crumb; seal and roll to 7–8 inch rounds.
- 4. Cook puri on hot tawa/skillet (medium-high, surface ~190°C/375°F), 45–60 sec per side; brush lightly with oil.
- 5. Curry: sauté onion, garlic, ginger, chili, curry leaves in 2 tbsp oil. Add spices, tomatoes, 1/2 tsp turmeric, beans, 1 cup water; simmer 12–15 min. Season.
- 6. Chutney: mix chopped tomatoes, onion, chili, lime, sugar, salt, cilantro. Achard: blanch veg 1–2 min; toss with hot oil bloomed with mustard + turmeric, vinegar, salt, sugar. Rest 20 min.
- 7. Fill puri with curry, add chutney and achard, fold and serve warm.
Why You’ll Love This Recipe
- Authentic Mauritian street-food experience made home-cook friendly.
- Soft, delicate dholl puri stuffed with fragrant split peas for incredible texture.
- Vibrant turmeric butter bean curry, bright tomato chutney, and tangy achard for perfect balance.
- Mostly pantry ingredients; make-ahead friendly for stress-free entertaining.
Grocery List
- Produce: Onions, garlic, ginger, green chilies, tomatoes, cilantro, curry leaves (optional), lime, cabbage, carrot, green beans.
- Dairy: None required (optional ghee or butter for brushing).
- Pantry: Yellow split peas, all-purpose flour, canned butter beans, curry powder, ground turmeric, cumin seeds, ground cumin, ground coriander, mustard seeds, sugar, white vinegar, neutral oil, salt, black pepper.
Full Ingredients
For the Dholl Puri (split-pea flatbreads)
- Yellow split peas: 1 cup (200 g), rinsed
- Cumin seeds: 1 tsp, lightly toasted
- Ground turmeric: 1/4 tsp
- Fine salt: 1/2 tsp for the filling, plus 1 tsp for the dough
- All-purpose flour: 2 cups (250 g)
- Neutral oil (canola/sunflower): 2 tbsp for dough, plus 2–3 tbsp for cooking
- Warm water: 3/4 cup (180 ml), plus 1–2 tbsp if needed
For the Cari Gros Pois (turmeric butter bean curry)
- Vegetable oil: 2 tbsp
- Onion: 1 large (200 g), finely chopped
- Garlic: 3 cloves, minced
- Ginger: 1 tbsp, minced
- Green chili: 1, finely chopped (seeded for mild)
- Curry leaves (optional but lovely): 8–10
- Curry powder (Mauritian-style or mild): 2 tsp
- Ground turmeric: 1/2 tsp
- Ground coriander: 1 tsp
- Ground cumin: 1/2 tsp
- Mustard seeds: 1/2 tsp
- Tomatoes: 2 medium (250 g), diced (or 1 cup/240 g crushed canned tomatoes)
- Butter beans (lima), canned: 2 × 15 oz (425 g) cans, drained and rinsed
- Water or vegetable stock: 1 cup (240 ml), plus more as needed
- Kosher salt and black pepper to taste
- Fresh cilantro: small handful, chopped, for finishing
For the Mauritian Tomato Chutney (Rougaille-style, fresh)
- Tomatoes: 2 medium (250 g), finely chopped
- Red onion: 1/2 small (60 g), finely chopped
- Green chili: 1/2, finely chopped (optional)
- Lime juice: 1 tbsp
- Sugar: 1 tsp
- Fine salt: 1/2 tsp, or to taste
- Fresh cilantro: 2 tbsp, chopped
For the Quick Achard (tangy mustard pickles)
- Cabbage: 2 cups (140 g), very thinly sliced
- Carrot: 1 large (120 g), julienned
- Green beans: 100 g, thinly sliced on the bias
- Vegetable oil: 3 tbsp
- Mustard seeds: 2 tsp
- Ground turmeric: 1/2 tsp
- Garlic: 2 cloves, finely minced
- Ginger: 1/2 tbsp, finely minced
- Green chili: 1, thinly sliced (optional)
- White vinegar: 1/3 cup (80 ml)
- Sugar: 1 tsp
- Fine salt: 3/4 tsp, or to taste
To Serve
- Extra cilantro leaves
- Lime wedges
- Optional: melted ghee or soft butter for brushing hot dholl puri
Step-by-Step Instructions
Step 1: Soak, cook, and grind the split peas
Rinse the yellow split peas until the water runs clear. Cover with 3 inches (7.5 cm) cold water and soak for 2 hours. Drain, then place in a saucepan with fresh water to cover by 1 inch (2.5 cm). Bring to a boil over high heat, reduce to a gentle simmer, and cook 18–22 minutes until just tender (a pea should squash between fingers, not mush). Drain very well and spread on a tray to steam-dry for 10 minutes.
In a small skillet, toast cumin seeds over medium heat for 60–90 seconds until fragrant. In a food processor, pulse the peas with toasted cumin, 1/4 tsp turmeric, and 1/2 tsp salt to a dry, sandy crumb (like fine couscous). Do not overprocess into a paste. Set aside.
Step 2: Make and rest the dholl puri dough
In a bowl, mix flour with 1 tsp salt. Add 2 tbsp oil and rub in. Add 3/4 cup (180 ml) warm water and knead 5–7 minutes until smooth and elastic; add up to 2 tbsp more water only if needed for a soft, supple dough. Lightly oil, cover, and rest 30 minutes at room temperature (21–24°C / 70–75°F).
Step 3: Fill and shape the dholl puri
Divide dough into 8 equal pieces (about 50 g each). Work with one piece at a time, keeping the rest covered. Flatten into a 3-inch (7.5 cm) disk. Place 2–3 tbsp (about 25–30 g) split-pea crumb in the center. Gather edges to enclose, pinch to seal, then roll the seam side down into a smooth ball.
On a lightly floured surface, gently roll each filled ball into a very thin round, 7–8 inches (18–20 cm) across. Dust lightly as needed to prevent sticking. If a tear forms, patch with a dab of dough and continue rolling gently.
Step 4: Cook the dholl puri
Preheat a tawa, cast-iron, or heavy nonstick skillet over medium-high heat until the surface is about 190°C/375°F (2–3 minutes). Cook each puri dry for 30–40 seconds until bubbles appear, flip, brush lightly with oil (about 1/2 tsp), and cook 30–40 seconds more, pressing gently with a spatula for even contact. Flip once more for 10–15 seconds. The puri should have light golden freckles and remain soft and pliable.
Stack cooked puri in a clean kitchen towel to keep steamy-soft. Optional: brush with a little melted ghee or butter.
Step 5: Make the Cari Gros Pois (turmeric butter bean curry)
Heat 2 tbsp oil in a medium saucepan over medium heat (180–190°C / 355–375°F surface temp if using an IR thermometer). Add mustard seeds; when they crackle (about 20 seconds), add onion, garlic, ginger, chili, and curry leaves. Cook 5–6 minutes until translucent.
Stir in curry powder, turmeric, coriander, and cumin; cook 45 seconds until fragrant. Add tomatoes and 1/2 tsp salt; cook 3–4 minutes until saucy. Add butter beans and 1 cup (240 ml) water or stock. Simmer gently, uncovered, 12–15 minutes until slightly thickened and the beans are well-coated. Season with salt and pepper to taste, and finish with chopped cilantro. If it thickens too much, splash in 2–3 tbsp water to keep it spoonable.
Step 6: Mix the fresh tomato chutney
Combine chopped tomatoes, red onion, chili, lime juice, sugar, salt, and cilantro in a bowl. Toss and let stand 10 minutes to meld. Adjust lime and salt to taste.
Step 7: Make the quick achard (tangy mustard pickles)
Bring a pot of salted water to a boil. Blanch cabbage, carrot, and green beans for 60–90 seconds until bright but crisp. Drain and spread to steam-dry 5 minutes.
Heat 3 tbsp oil in a small skillet over medium heat. Add mustard seeds; when they begin to pop (about 30–45 seconds), reduce heat to low and stir in turmeric, garlic, ginger, and sliced chili; cook 20–30 seconds just to bloom (do not brown). Off heat, stir in vinegar, sugar, and salt. Toss warm spiced dressing with the vegetables. Let stand at least 20 minutes (better after 1 hour). Taste and adjust salt or vinegar.
Step 8: Assemble and serve
Lay a warm dholl puri on a plate. Spoon 1/3–1/2 cup butter bean curry down the center. Top with a tablespoon of tomato chutney and a few forkfuls of achard. Add cilantro and a squeeze of lime. Fold sides over and serve immediately. Traditionally, serve two puri per person.
Pro Tips
- Keep the split-pea filling dry and sandy; moisture tears the dough. If it feels damp, pulse in 1–2 tsp flour.
- Hot, even heat is key for soft puri. If they dry out or crisp, your pan is too cool or you’re cooking too long.
- Stack cooked puri in a towel to trap steam—this keeps them ultra-pliable for rolling.
- For extra fragrance, add a sprig of thyme to the curry while simmering (a common Mauritian touch).
- Make the achard first; resting time deepens flavor and frees you up to cook the puri.
Variations
- Dry beans version: Use 1 1/2 cups (300 g) dried butter beans; soak overnight, then simmer 45–60 minutes until tender. Proceed with Step 5.
- Spicier curry: Add 1/2 tsp chili flakes with the spices and finish with a pinch of garam masala.
- Whole-wheat puri: Swap 25–30% of the flour with whole-wheat for a nuttier taste; add 1–2 tbsp extra water if needed.
Storage & Make-Ahead
Dholl puri: Wrap cooled puri in foil or an airtight bag. Refrigerate up to 3 days or freeze up to 2 months. Reheat wrapped in foil at 160°C/325°F for 8–10 minutes, or on a hot skillet 20–30 seconds per side.
Cari gros pois: Refrigerate up to 4 days or freeze up to 2 months. Rewarm gently with a splash of water.
Tomato chutney: Best within 24 hours; refrigerate up to 3 days.
Achard: Improves over time. Refrigerate in a clean jar up to 2 weeks. Bring to room temp and toss before serving.
Nutrition (per serving)
Approximate for 2 puri with curry, chutney, and achard: 750 kcal; 25 g protein; 110 g carbohydrates; 22 g fat; 18 g fiber; 1,250 mg sodium (varies by salt and beans). These values are estimates.
