Mauritian Dholl Puri

Ingredients

• 1 cup yellow split peas
• 1 tsp ground turmeric, divided
• 1 tsp ground cumin
• 2 cups all-purpose flour
• 1/2 tsp salt
• 2 tbsp vegetable oil, plus more for cooking
• 3/4 cup warm water

Before you cook

• Soak the split peas in water for at least 2 hours, then drain.
• Boil the drained split peas in salted water with half the turmeric for 20 minutes, until soft but not mushy, then drain well and cool.
• Grind the cooked split peas in a food processor to a fine, dry, crumbly texture and mix in the cumin and remaining turmeric.
• Mix the flour, salt and 2 tbsp oil in a bowl, then add warm water gradually, kneading until you have a smooth, soft dough.
• Cover the dough with a damp cloth and rest for 30 minutes.

Steps

1. Divide the dough into 8 equal balls.
2. Flatten one ball into a small disc with your fingers.
3. Place 2 tablespoons of the split pea filling in the center.
4. Gather the edges of the dough up and over the filling and pinch to seal into a ball.
5. Flatten the filled ball gently, then roll it out on a floured surface into a thin 7-inch circle, being careful not to tear it.
6. Heat a dry flat griddle or non-stick pan over medium heat.
7. Brush the top of the rolled dholl puri lightly with oil and lay it oil-side down on the hot griddle.
8. Brush the top with oil and cook for about 45 seconds, until small bubbles appear.
9. Flip and cook the other side for 45 seconds, until light golden spots appear and the bread puffs slightly.
10. Stack the cooked dholl puri under a clean towel to keep soft while you cook the rest.