Dholl Pooris RecipeOrigin: Mauritius Period: Traditional |
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Dholl are split yellow peas, a feature of Mauritian cuisine. Ingredients:
500g dholl 
Dholl Pooris Preparation:Method:Soak the dholl over night. The following day drain then cook in 500ml water with salt and turmeric until just cooked. Drain the dholl and grind in a food processor or pestle and mortar. Add the cumin then set aside. Sift the flour and salt together. Add 2 tbsp oil then add just enough water to form a soft dough. Allow to rest for an hour then divide the dough into small balls. Flatten these, place a little of the dholl mix in the middle then wrap the dough around this. Place the balls on a floured surface and roll each ball into a circle some 15cm in diameter. Brush a wok with the ghee and oil mixture. Allow to heat up then place the pooris in this. Allow to cook on one side until the dough is slightly risen then flip over and cook on the other side. Be careful not to over-cook, or the pooris will harden. |
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