Dholl puri specialty of Mauritius (Vegetarian)

Dholl Puri is a very popular culinary specialty in Mauritius.

Ingredients for Dholl Puri:

For the dough:
2 cups of wheat flour
1/2 cup lukewarm water
1/2 teaspoon of salt
1 tablespoon of vegetable oil

For garnish :
1 cup shelled yellow split peas (dal)
2 cloves of garlic, crushed
1 onion, finely chopped
1 teaspoon of turmeric powder
1 teaspoon of cumin powder
1 teaspoon of garam masala
Salt, to taste
Vegetable oil, for cooking
Instructions :

Preparation of the dough:
In a large bowl, mix the flour and salt.
Gradually add the warm water, kneading the dough until it is smooth and supple. You might not need to use all the water.
Add the vegetable oil and knead again to incorporate it well.
Cover the dough and let it rest for about 30 minutes.

Preparing the filling:
Rinse the split peas in cold water.
In a saucepan, boil the split peas in water until tender. This will take approximately 20 to 30 minutes.
Drain the split peas and roughly mash them with a fork or potato masher.
In a frying pan, heat a little vegetable oil over medium heat. Add the crushed garlic and chopped onion, and fry until golden brown.
Add the crushed split peas to the pan, along with the turmeric, cumin, garam masala and salt. Mix well and simmer for a few minutes until the spices are well incorporated and the filling is hot. Reserve.
Preparation of Dholl Puri:

Divide the dough into small golf ball sized balls.
On a lightly floured surface, roll out each ball of dough into a thin pancake approximately 15-20 cm in diameter.
On one half of each crepe, spread a generous dollop of split pea topping.
Fold the other half of the crepe over the filling and seal the edges by pressing with your fingers.
Heat a non-stick pan over medium heat. Add a little vegetable oil.
Cook each Dholl Puri for about 1-2 minutes on each side, until golden brown and slightly crispy.