Mauritius’s favourite street food snack, dholl puri, gets a great write up in The Guardian this month as writer Nicki Grihault explains the enigma of this perfect savoury pancake.

“Mauritians go misty-eyed at talk of dholl puri,” explains Grihault. “A pancake made from ground yellow split peas seasoned with cumin and turmeric, griddled on a tawa (flat pan) and wrapped around cari gros pois (butter bean curry) with rougaille (spicy Creole tomato sauce), pickled vegetables, coriander satini (chutney) and chilli.”

Grihault goes on to explain how it originates from Indian parathas (stuffed flatbreads). “Dholl puri was introduced to Mauritius by Bhojpuri-speaking Indian indentured labourers from Bihar more than a century ago – and stuffed with the ingredients to hand, making it uniquely Mauritian” she says. “They are always sold in pairs, wrapped fish and chips-style in paper to take away and cost 14 rupees (30p). Typically, the nation’s favourite street food is then washed down with a soft drink.”

And where to go to get this delicious snack? The Guardian recommends Dewa & Sons in Rose Hill. Find out and more and read the full article here. 

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