Brunch
Mauritian Dholl Puri
- Preparation time
- 1 h 30
- Servings
- 4 servings (~8 flatbreads)
Ingredients
- Flour — to buy300 g
- Red lentils — to buy150 g
- Turmeric — to buy1/2 c. à c.
- Cumin — to buy1 c. à c.
- Garlic — to buy1 gousse
- Salt — to buy1 c. à c.
- Neutral oil — to buy1 c. à s. + cuisson
Preparation
Cook the red lentils for 12-15 minutes in boiling water with the turmeric, until very tender, then drain thoroughly.
Blend the cooked lentils with the cumin, garlic and a pinch of salt into a coarse (not fully smooth) paste: this is the filling.
In a bowl, mix the flour, a pinch of salt and the oil, then gradually add water while kneading until you get a soft, non-sticky dough. Cover and let rest for 30 minutes.
Divide the dough into 8 equal balls. Flatten each ball, place a tablespoon of lentil filling in the centre, close by bringing the edges to the middle, then pinch to seal.
Lightly flour the work surface and roll out each filled ball into a thin disc about 18 cm across, turning it regularly so the dough doesn't tear.
Heat a pan or griddle over medium-high heat with no fat.
Cook each dholl puri for 1-2 minutes on each side, until golden spots appear and the flatbread puffs slightly.
Stack the dholl puri under a cloth to keep them soft, and serve with a curry or a rougaille.