Libyan Bazin – Barley Bread with Herb & Potato Stew
7. February 2026
Botswana Seswaa – Slow-Cooked Shredded Beef with Pap
15. February 2026Challenging
Easy
1 hour (plus soaking)
Cook Time
45 min
Servings
8 flatbreads
Vegetarian
Yes
Vegan
Yes
The Portable Feast – For Adventurous Bakers & Flavor Explorers
Instructions
Let's Get Started: Mastering the Art of the Stuffed Flatbread
Creating authentic Dholl Puri is a rewarding, hands-on process that involves mastering two distinct components and then uniting them. It's a project of love, where patience with the dough and a gentle hand with the rolling pin yield the most delicious results.
- Make the Filling – Creating the Spiced Heart Begin with your soaked yellow split peas. Drain them well and place them in a saucepan. Cover with fresh water by an inch and add a teaspoon of turmeric, which will give the filling its characteristic warm yellow hue. Bring to a boil, then reduce to a simmer. Cook, partially covered, for 25-35 minutes, or until the peas are completely soft and mushy, with no bite whatsoever. They should collapse easily when pressed. Drain thoroughly, pressing out any excess water. Transfer the warm peas to a food processor or use a mortar and pestle. Add the toasted cumin seeds, crushed garlic cloves, and a generous teaspoon of salt. Blend or pound into a completely smooth, thick, and cohesive paste. It should hold its shape when pinched. Spread this dholl paste on a plate to cool completely to room temperature. A warm filling will make the dough sticky and impossible to handle.
- Make the Dough – The Soft, Golden Blanket In a large mixing bowl, combine the all-purpose flour, a teaspoon of turmeric (for color), and a pinch of salt. Make a well in the center. Gradually add warm water—about ¾ to 1 cup—while mixing with one hand. The goal is a very soft, pliable, and slightly tacky dough. It should be much softer than a standard bread dough. Turn it out onto a lightly floured surface. Now, knead with purpose. Use the heels of your hands to push the dough away from you, then fold it back over itself. Continue this rhythmic kneading for a full 10 minutes. This develops the gluten, which is essential for the dough to be strong enough to encase the filling and be rolled paper-thin without tearing. Once smooth and elastic, form it into a ball, coat it lightly with oil, place it back in the bowl, and cover with a damp cloth. Let it rest for at least 30 minutes. This rest period relaxes the gluten, making the dough incredibly easy to roll out later.
- Stuff & Roll – The Delicate Assembly After resting, the dough will be supple. Divide it into 8-10 equal-sized balls. Do the same with the cooled pea filling. On a lightly floured surface, take a dough ball and flatten it into a small disc about 3 inches wide. Place a ball of filling in the center. Now, carefully gather the edges of the dough around the filling, pinching them together at the top to seal completely, forming a smooth, stuffed ball. Ensure there are no holes or thin spots. Gently flatten this ball with your palm. Now, with a well-floured rolling pin, begin rolling it out into a thin circle, about 8-9 inches in diameter. Apply gentle, even pressure, rotating the dough frequently. The key is to roll from the center outward, keeping the filling evenly distributed. Don't be discouraged if a tiny bit of yellow filling peeks through—this is common and adds to its rustic charm.
- Cook – The Blistered, Fast Grill Heat a heavy cast-iron tawa (griddle) or non-stick skillet over medium-high heat. Do not add any oil at this stage. Once the surface is very hot (a drop of water should sizzle and vanish instantly), carefully place a rolled-out puri onto it. Cook for 30-45 seconds. You’ll see small bubbles and blisters forming on the surface. Flip it over using a spatula. Cook the second side for another 30 seconds. Now, using a folded paper towel or brush, lightly dab the top surface with a tiny amount of oil. Flip once more and cook for 15-20 seconds, pressing down gently with the spatula. Flip one final time, oil the other side lightly, and cook for a final 15 seconds until both sides have golden-brown spots and are fully cooked but still soft. Stack the cooked puris under a clean kitchen towel to keep them warm and pliable.
- Make the Curry – The Flavorful Accompaniment While the puris rest, prepare a simple, robust curry. In a pot, heat oil and sauté mustard seeds until they pop. Add chopped onion, and cook until golden. Stir in minced garlic, grated ginger, and curry leaves. Add turmeric, cumin, and chili powder, stirring for 30 seconds. Add chopped tomatoes and cook until they break down into a sauce. Stir in your protein—canned kidney beans, boiled yellow split peas, or potato chunks. Add water to achieve your desired consistency, season with salt, and simmer for 15-20 minutes until flavorful.
- To Serve – The Build-Your-Own Feast To serve, take a warm puri and lay it flat. Spread a tablespoon of fresh coriander or mint chutney in a line down the center. Add a generous spoonful of the warm curry on top. Finish with a teaspoon of spicy pickled mango (achar). Now, fold the sides over the filling and roll it up tightly from the bottom, creating a secure, portable wrap. Eat immediately while the puri is soft and the fillings are warm.
The Rolling Technique – Patience Over Power
*The true test of Dholl Puri mastery lies in the rolling. The dough must be soft yet strong, the filling cool and dry. The most common mistake is using too much force. Instead, use a well-floured surface and a gentle, persistent touch. Roll from the center outwards, rotating the disc a quarter turn after each roll to maintain a round shape and prevent the filling from being pushed out to one side. A few small tears or "windows" where the yellow filling shows through are not just acceptable; they are part of the authentic, handmade aesthetic. If the dough resists and springs back, let the stuffed ball rest for 5 minutes to relax the gluten before trying again.*
A Culinary Heritage Wrap – A Story of Adaptation and Identity
Dholl Puri is a edible monument to Mauritius's history. In the 19th century, Indian indentured laborers were brought to the island to work on sugar plantations. With limited resources, they ingeniously adapted their traditional foods. They combined the concept of dal (lentils) and roti (flatbread) by stuffing the spiced pea mixture inside the bread, creating a durable, nourishing, and portable meal that could be carried to the fields. Over generations, this practical solution evolved into a beloved national treasure. Today, Dholl Puri vendors are found on every street corner, a testament to the dish's journey from a survival food of laborers to the ultimate symbol of Mauritian Creole culture—a delicious, unifying wrap that embodies resilience, fusion, and shared identity.
Ingredients
- 🫓 For the Dough: 3 cups all-purpose flour, 1 tsp turmeric, 1 tsp salt, warm water, oil for cooking
- 🫘 For the Dholl Filling: 1 cup yellow split peas, soaked 4 hrs, 1 tsp turmeric, 1 tsp cumin seeds, 2 garlic cloves, salt
- 🍛 For the Curry: 1 can kidney beans or boiled potatoes, 1 onion, 2 tomatoes, garlic, ginger, curry leaves, mustard seeds, turmeric, chili
- 🥭 For Garnish: Fresh coriander chutney, pickled mango (achar)
About us
Dive into the unique world of African flavors with Nana! From traditional family recipes to modern creations, Nana brings the diversity and magic of the African continent straight to your kitchen. Get inspired, try authentic and creative dishes, and discover the heartfelt soul of African cuisine on your plate.
