Dholl Puri (Mauritian Split Pea Flatbread)

Ingredients

• 1 cup (200g) dried yellow split peas
• 2 cups (250g) all-purpose flour, plus extra for rolling
• 1 tsp ground roasted cumin
• 1/2 tsp ground turmeric, divided
• 1 1/2 tsp salt, divided
• 2 tbsp vegetable oil, plus more for cooking
• 3/4 cup warm water (approximate)
• Butter bean curry, tomato chutney, and coriander chutney, to serve

Before you cook

• Rinse the split peas and soak them in plenty of cold water for at least 2 hours or overnight
• Drain the soaked split peas
• Sift the flour into a large bowl and stir in 1/4 tsp of the turmeric and 1/2 tsp of the salt
• Make a well in the center of the flour and pour in 2 tbsp of oil
• Gradually mix in warm water until a soft dough comes together
• Knead the dough on a clean surface for about 5 minutes until smooth and elastic
• Cover the dough with a damp cloth and let it rest for 30 minutes
• Divide the rested dough into 8 equal balls and keep them covered

Steps

1. Put the drained split peas into a saucepan and cover with about 3 cups of fresh water
2. Stir in the remaining 1/4 tsp turmeric and 1 tsp salt
3. Bring the pot to a boil, then lower the heat and simmer for 20 minutes until the split peas are tender but not falling apart
4. Drain the cooked split peas well and let them cool for a few minutes
5. Pulse the drained split peas with the ground cumin in a food processor until you get a dry, crumbly, sand-like texture, without adding any water
6. Flatten one dough ball into a small disc using your palm
7. Spoon a heaped tablespoon of the split pea filling into the center of the disc
8. Gather the edges of the dough up over the filling and pinch them together to seal into a ball
9. Press the sealed ball flat with your palm
10. Roll the flattened ball out gently on a lightly floured surface into a thin round about 18cm wide, taking care not to tear it
11. Heat a dry tawa or flat griddle over medium-high heat
12. Lay the rolled dholl puri onto the hot tawa
13. Cook for about 1 minute, then flip it over as soon as small bubbles appear on the surface
14. Brush the cooked side lightly with oil, then flip again
15. Cook the second side for another minute until light golden spots appear on both sides
16. Transfer the cooked dholl puri to a plate and cover with a clean cloth to keep it soft
17. Repeat rolling and cooking with the remaining dough balls and filling
18. Serve warm, folded around spoonfuls of butter bean curry, tomato chutney, and coriander chutney