Mauritius Food Recipes

 Preparation

• Boil the dholl in about 2 cups of water with some salt and tumeric.
• Drain the cooked dholl and grind the grains in a foodmill (blender).
• Add some cumin to the grinded dholl.
• Sift the flour and add in some salt.
• Create a soft dough by mixing 2 tbs of oil and some water to the sift flour.
• Leave mixture to rest for about 30mins
• Divide the dough into small balls.
• Flatten the small balls and add in about 1 tbs of ground dholl in the centre.
• Enclose the dough.
• Roll each stuffed ball carefully with a rolling pin to a circle about 15cm in diameter.
• Paste a little oil/ghee mixture on a hot griddle and allow the circles to cook on one side (about 1min).
• Paste some very little oil/ghee mixture on the pouri and turn over.
• Serve the hot dholl puri with a wonderful rougailles or a nice meat curry.

Don’t forget to submit your comments (or better still to send us some dholl puris)

Method 2