Dhalpouri

The first time I tried this incredibly yummy “wrap” was shortly after moving to Mauritius.  My husband had been here for 3 months before my arrival and was already well versed with new languages and culinary dishes.  He took me to a street vendor in the middle of Port Louis in the boiling February heat and ordered one for us to share, just in case I didn’t enjoy it.  Well, I proudly confess, I am addicted and there is not one week that goes by without me enjoying at least one!

Dhalpouri

Ingredients

Filling
1 cup yellow split peas
½ tsp turmeric
4  garlic cloves finely chopped
1 tbsp ground cumin
½ tsp salt
3 cups water
2 tbsp vegetable oil 

Dough
3 cups all purpose flour
1 tbsp baking powder
½ tsp salt
10 tbsp light vegetable oil
1 cup water

Method

  1. In a pot, combine all the ingredients for the filling, except the oil, and cook until the peas are soft but not mushy, and the water is completely absorbed into the peas (about 30 minutes).
  2. Finely mince the cooked peas in a food processor.
  3. Heat the oil in a frying pan. Add the puréed peas and cook until the mixture looks dry. When completely cool, grind down to a powder in a pestle and mortar.
  4. Place flour, baking powder and salt for the dough in a bowl and mix well.
  5. Stir 2 tablespoons of the oil into the cup of water and pour over the flour slowly in a stream, until the flour adheres together in a mass.
  6. Knead the dough until smooth, dusting with flour. Rub oil over the dough and set aside to rest for 30 minutes.
  7. Divide the dough and filling into six portions.
  8. Roll one portion of dough into a 10 cm circle. Spread a portion of filling on it. Bring the sides of the dough over the filling and enclose it completely. Dust with flour and roll into a 20 cm round circle. Roll the rest of the Dhalpouri’s in the same manner.
  9. Heat a frying pan until very hot. Add 2 teaspoons oil and add a dhalpouri. Cook until the underside of dhalpouri is lightly browned and turn and add additional 2 teaspoons oil around the dhalpouri.  Once browned on both sides, remove and keep covered. 

 

Submitted by:  Pete Frielinghaus, Mauritius

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5 thoughts on “Dhalpouri

    • Please let me know how you enjoy these fabulous and moreish dhalpouris.

      I have never made dosas, which is only really eaten here in Indian restaurants and is not something the locals make at home or have readily available for purchasing like Dhalpouri and Roti. There are so many variations of recipes with rice, urah dal and fenugreek seed being the consistent ingredient in most of the variations. If I come across a “local” recipe, I will forward it on for you 🙂

  1. Was going to say, do you have pdf versions of your recipes for people to print off to carry down to their kitchen? Celia does this and it’s a really good idea, as if one tries to cut and paste from the above the formatting goes all funny….

    • Sorry about the late response – I was awaiting a reply from the WordPress support team who replied with
      “Currently the print button prints all of the data on a page. We’re working on making it so that it only prints the relevant information for the article displayed. Thanks for your patience and we’ll keep working on making it better.”

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