Doubles Puri / Dholl Puri ( Mauratian)- Episode 800

In a pot with boiling water, add split peas and turmeric powder.

Bring to a boil until the peas are tender, then drain, saving 2 to 3 cups of the liquid.

Add bandaner hot peppers and garlic to the split peas and grind until it forms a paste.

Mix the ground split peas with toasted cumin powder and salt, squeezing to ensure it's soft and not gritty.

Set the split pea mixture aside.

For the filling, soak chickpeas overnight or use two tins of chickpeas.

Boil the chickpeas until impurities rise to the top, skim off and discard.

In a pot with oil, sauté onions and Pento Peppers until translucent.

Add minced garlic and sauté until light brown.

Stir in mild curry powder and toast for about 1 minute.

Add green seasoning and mix, then add water to help the curry cook.

Cook until it thickens into a paste, then add the boiled chickpeas with their liquid and mix.

Cook for about 10 minutes until thickened, then set aside to cool.

For the dough, mix flour with baking powder and a pinch of baking soda.

Use the saved water from the split peas to knead the flour until it comes together into a dough.

If no water is saved, use lukewarm water mixed with turmeric powder to knead the flour.

Knead until very smooth, drizzle with vegetable oil, and form into a ball, covering to rest.

After resting, make small dough balls, allowing them to rest for 5 minutes.

Open each dough ball, place a bit of the split pea mixture inside, and seal properly.

Sprinkle work surface with flour and roll out the dough balls as thin as possible.

Heat a tower or griddle with oil, and brush each side of the rolled dough until it puffs up and turns light golden brown.

Place cooked puris into a container and continue cooking the rest.

Assemble the doubles puri with chickpea filling, cucumber chutney, tamarind chutney, and hot sauce.

Equipment Needed

Dietary

Allergens