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