Dholl Puri avec Cari Gros Pois & Rougaille (Mauritian Split-Pea Flatbread & Butter Bean Curry) – Authentic Mauritius Recipe
Port Louis’s most famous street food: soft dholl puri flatbreads paired with velvety butter bean curry.
- Country of Origin
- 🇲🇺 Mauritius (East Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Creamy butter beans (gros pois) in turmeric curry, Cumin-scented yellow split-pea flatbreads, Tangy tomato rougaille, Mauritian masala curry powder, Curry leaves
Ingredients for Dholl Puri avec Cari Gros Pois & Rougaille (Mauritian Split-Pea Flatbread & Butter Bean Curry) (4 Servings)
- 1.25 lbs (or 2.5 cups) creamy butter beans (gros pois) in turmeric curry, prepped into bite-sized pieces
- 1.5 cups cumin-scented yellow split-pea flatbreads, washed and trimmed
- 1 cup tangy tomato rougaille
- 1 medium onion and 3 cloves garlic, finely minced with Mauritian masala curry powder
- 1.5 tbsp traditional Mauritius seasoning (curry leaves, garlic, ginger, fresh cilantro)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown creamy butter beans (gros pois) in turmeric curry for 5 minutes.
- Add minced onion, garlic, Mauritian masala curry powder, and curry leaves, garlic, ginger, fresh cilantro, stirring for 2 minutes until deeply aromatic.
- Add cumin-scented yellow split-pea flatbreads and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in tangy tomato rougaille right before serving warm.