- 295 g of flour
- 130 g of dhall
- 200 ml of lukewarm water
- 1 tablespoon of turmeric
- 1 teaspoon of cumin
- 1/2 teaspoon of salt
- 1 pinch of yellow dye
Cook the dhall for 30 minutes with turmeric and cumin. During this time prepare the dough: In a bowl mix the flour with the salt, then gradually pour in the water and knead to a soft dough that does not stuck. Cover and let stand for one hour.
Once the dhall is cooked remove all the water and pass in the mixer to reduce it to powder. Divide the dough into small balls and make balls of the same size with the dhall. Dig a hole in the middle of the dough to put the dhall inside and close the dough around the dhall.
Put the balls on a floured surface until they are all stuffed. Put a small bowl of flour next to the dough balls and roll in flour and flatten the dhall puri as thinly as possible. Heat a greased pan and cook dhall puris 1 minutes on one side, brush the other side with oil and cook for 30 seconds.
Dhall puri are served has side dishes for Indian meals or as snacks with a dash of curry sauce in various street-food shops around Mauritius.