Dal Puris

Ah,the Mauritian dal puris.  I love them, but the women here tell me they will make you fat if you eat too many.  So far, this has not happened to me, but I only eat them every once in a great while.

These are apparently very difficult to make and I have never tried.  The best place to get them is at the street snack stands.  There is one guy in particular who has a stall among all the other food stalls on the first level of the bazaar in Port Louis.  They are tasty, VERY spicy and he makes them so fast – it’s like lightning touching curry.  It’s pretty cool to see him whip them together.

This recipe is from another little book I purchased here called Know How to Cook – Mauritian Cookery published by Orphie editions and it’s only for the dal puris, not for all the tasty bits that are served inside.

Serves 10.


  • 600g dal
  • 1 kg flour
  • 1 teaspoon ground cumin
  • 1 teaspoon ground fenugreek
  • 1/2 teaspoon turmeric
  • Oil
  • Salt
  1. Wash the dal and boil for 30 minutes with the turmeric and salt.
  2. Drain and grind.  Add the fenugreek and cumin.  Reserve the water in which the dal was cooked.
  3. Sieve the flour and salt into a bowl.
  4. Make a hole in the center and add the reserved water a little at a time.
  5. Knead well and make a smooth dough.
  6. Cover and set aside for 30 minutes.
  7. Divide the dough into little balls.
  8. Make a hole in the middle and add a tablespoon of dal.  Close.
  9. Put the balls on a floured surface and roll out into thin pancakes.
  10. Heat a lightly oiled tawa (griddle) and cook the pancakes for 30 seconds on each side.
  11. Smear them with a little oil and brown them for 30 seconds more.

The dal puris I’ve had on the street are served wrapped (kind of like a burritos) around some vegetable curry and chutneys.


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