East Africa · Street food
Dholl Puri (Mauritian Yellow Split-Pea Flatbread)
Tissue-thin griddled flatbreads stuffed with ground spiced yellow split peas, served rolled with Creole tomato sauce.
The story
Introduced by 19th-century Bihari indentured laborers, Dholl Puri evolved on Mauritian soil into an ultra-thin street food staple sold in pairs (ene paire dholl puri). The cooked yellow dal is ground into a fine, dry seasoned powder, encased inside soft wheat dough, and rolled paper-thin before a quick flash on a hot tawa.
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