Dholl Puri

What it really is

Mauritian split-pea-filled flatbread, rolled thin and served with curry or chutney.

Dholl puri is a Mauritian flatbread filled with ground split peas. The dough is rolled thin and cooked on a hot surface; it is commonly served with curry or chutney. It is a familiar part of Mauritian street-food culture. It is a filled bread, distinct from an unfilled roti, even when both are served alongside similar curries.

Cooked split peas are seasoned and ground to make a filling. A portion is enclosed in dough and rolled out carefully so the filling spreads through the bread. It is cooked on a griddle or tawa until the surface is lightly browned. The result is soft, flexible and easy to fold around accompaniments. The split-pea mixture and dough proportions differ between cooks.

Dholl puri is often served with bean curry, chutney, pickles or other sides, and can be sold as a quick meal. These additions are separate from the bread itself and may vary by vendor. The dish reflects Mauritian food traditions shaped by South Asian and Creole influences, and is shared within wider Indian Ocean food traditions.

How it's served

Serve warm and folded or rolled, with curries and chutneys identified separately. A serving may contain more than one bread.

How to write it on the menu

Describe it as split-pea-filled flatbread. Confirm wheat flour, legume filling, cooking fat and accompaniments before making allergen or dietary claims.