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Dholl Puri (Split-Pea Stuffed Flatbread)
Mauritius's national dish and its commonest street food. Boiled chana dal is drained, seasoned and grated into a dry crumb, sealed inside a ball of dough, and then the sealed parcel is rolled out thin all over again. That last part is the whole dish. A wet paste would smear and burst under a rolling pin; a dry crumb only spreads. So the filling goes in as a thin layer rather than a pocket, and a finished dholl puri folds like a napkin. The dough is mixed with the water the dal was boiled in. Despite the name, nothing is deep fried.
