Cucumber lime cooler
A crisp, unsweetened option alongside a spiced dish.
Make one glass
Add 4 cucumber slices and 15 ml lime juice to a glass of ice. Top with 150 ml sparkling water and stir.
MAURITIAN · MAURITIAN
Dholl Puri
Ingredients
2
250 g Yellow split peas (chana dal)As needed
200 g All-purpose flourAs needed
as needed WaterAs needed
1 tsp Turmeric powderAs needed
1 tsp Cumin seedsAs needed
2-3 Green chilies (finely chopped)As needed
3 cloves Garlic (minced)As needed
1 inch piece Ginger (grated)As needed
2 tbsp Tamarind pasteAs needed
3 tbsp Vegetable oil (for cooking)As needed
to taste SaltAs needed
2 tbsp Fresh coriander (chopped, for garnish)As needed
1 Onions (finely chopped, for serving)As needed
to taste Chili sauce (for serving)As needed
Method
Soak the yellow split peas in water for at least 2 hours or overnight. Drain and rinse. Grind the soaked split peas with a little water, turmeric powder, cumin seeds, green chilies, garlic, and ginger to a smooth paste. Season with salt. In a separate bowl, mix the all-purpose flour with a pinch of salt and enough water to form a soft, pliable dough. Knead for a few minutes until smooth. Cover and let it rest for 15 minutes. Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat. Add the split pea paste and cook, stirring constantly, until it thickens and forms a cohesive mixture. This is the 'dholl filling'. Set aside. Divide the dough into small portions. Roll each portion into a thin, round flatbread (roti). Heat a lightly oiled griddle or flat pan over medium-high heat. Cook each roti for about 1-2 minutes per side, until cooked through and lightly golden. Keep the rotis warm. To assemble, spread a layer of the cooked dholl filling onto one half of a warm roti. Drizzle with tamarind chutney and chili sauce. Sprinkle with chopped onions and fresh coriander. Fold the other half of the roti over the filling to create a pocket. Serve immediately.
Recipe data: TheMealDB · Powered by Bee Solutions
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