It seems that dal puri is one of the most requested recipes ever! And although it is, in essence just 6 ingredients, there is some skill and processes that need to be followed for a successful dal puri. These skills makes the difference between a thick, dry dal puri or a lovely thin, soft and delicious dal puri.
Let’s get this straight. I do not claim to be the expert on dal puri. But I think I know enough to make quite decent ones and share my version with others.
I was taught how to make dal puri by my good friend Fifi! She is such a good friend!
After having spent years enjoying hers I thought it was time I learnt how to make my own and she kindly obliged! So I filmed the whole process in her kitchen years ago on my Nokia! It is safe to say that I have no idea where that phone is now and I rely completely on my memory and experience!!
So let’s take a look at Mauritian dal puri (Dholl Puri or Dal Pouri, whichever way you want to spell it!)
Unlike most Caribbean dal puris or rotis, the mauritian version is much, much thinner and smaller in comparison. For us dal puri isn’t a main meal, unlike other cultures that make huge ones and fill them to the brim with curry (yum yum!). Our dal puris are usually eaten with rougaille (tomato based creole sauce), or a butter bean curry and sold in pairs. A coriander chutney is usually in the mix somewhere! ***rubs hands together in delight***
Pay attention to this very important tip! When cooking the dal puri you must turn it as soon as you see some bubbles. As I stress below, the process of cooking one dal puri should not take longer than 30 seconds otherwise you end up with dry dal puri!
Anyway, enough blah blah blah-ing and let’s get on with it.