Ingredients (Seves 8):
1/2 kg gram dholl
1/2 teaspoon turmeric powder
A pinch of salt
1 teaspoon ground roasted cumin
1 kg white flour
2 tablespoons oil
A mixture of ghee and oil to cook the dholl purees
Boil dholl in about 2 cups of water with salt and turmeric until just cooked.
Drain and grind dholl grains in a foodmill. Add cumin, mix and keep aside.
Sift flour and some salt, rub into mixture 2 tablespoons oil. Mix to a soft dough with some water. Leave to rest for at least half an hour.
Divide dough into small balls, flatten them roughly with your hand and place in the centre of each about 1 tablespoon of ground dholl. Enclose filling in dough.
Roll each stuffed ball carefully, with a rolling-pin to a circle about 15 cm diameter.
Heat up a flat saucepan. Brush the pan with oil and place the pooris in. Cook on one side until slightly risen and flip onto other side until just cooked. Do not overcook or the pooris will harden.
NOTE: We would like to say a big thank you to the author of the recipe book called "Mauritian Delights", Mrs Lalita Sookhee, who has kindly given us the authorisation to copy some of the recipes that are in her book. If you wish to buy the "Mauritian Delights" recipe book which contains over 300 absolutely delicious mauritian recipes, please contact Mrs Lalita Sookee at Lsookhee@usa.net or Connect@netcourrier.com.