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!
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
3 cups all purpose flour
1 tbsp baking powder
½ tsp salt
10 tbsp light vegetable oil
1 cup water
- 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).
- Finely mince the cooked peas in a food processor.
- 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.
- Place flour, baking powder and salt for the dough in a bowl and mix well.
- 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.
- Knead the dough until smooth, dusting with flour. Rub oil over the dough and set aside to rest for 30 minutes.
- Divide the dough and filling into six portions.
- 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.
- 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