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The island's everyday bread
Dholl puri
Local historyDholl puri is the Mauritian descendant of a stuffed dal bread that crossed the ocean with indenture. It is cooked on a tawa, not deep-fried like an Indian puri. Typical street service is a pair of thin rounds folded around butter-bean curry, tomato rougaille, and chutneys or pickle. Queues of office workers beat any plaque that says 'best'. Origins stories vary: some families describe dal water entering the dough in ration days; food historians also trace it to Bhojpuri stuffed breads. We classify the ration-water tale as local anecdote/history, not a lab-verified recipe origin.
A pair with bean curry and rougaille. Add chilli only if you mean it.
Documented in local historical writing. Details can still be debated. Last verified 2026-09-15. Photos are real Wikimedia Commons files, not drawings.