Mauritian Dholl Puri Lentil Flatbread Wraps

Ingredients

• 1 cup yellow split peas
• 4 flatbreads or rotis
• 1 lb potatoes, cubed
• 3 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 3 ripe tomatoes, diced
• 1 to 2 green chilies, minced
• 1 lime, cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 1/4 cup chopped cilantro or parsley

Steps

1. Rinse the split peas and simmer them in 3 cups unsalted water with half the turmeric for 25 to 30 minutes, until tender but still holding their shape. Salting early keeps the skins tough.
2. Drain them well and spread them out to dry off. The filling must be dry and crumbly, not wet, or it will tear the bread.
3. Meanwhile boil the potato cubes in salted water for 10 to 12 minutes until tender, then drain.
4. Heat 2 tablespoons of the oil in a skillet and cook half the onion for 5 minutes, then add half the garlic, the ginger, 1 teaspoon of the cumin, and the remaining turmeric for 30 seconds.
5. Add the drained potatoes and cook for 5 minutes, crushing some against the pan, until they take on the spices and start to crisp. Season with salt and keep warm.
6. Toss the drained split peas with the remaining cumin, half the chilies, 1/2 teaspoon salt, and plenty of black pepper, crushing a spoonful to help the rest hold together.
7. For the chutney, cook the remaining onion in the last of the oil for 4 minutes, add the remaining garlic and chili, then the tomatoes, and simmer for 10 minutes until thick. Season and stir in the cilantro.
8. Warm each flatbread in a dry pan for 20 seconds a side, spread with the split peas and potato, spoon the chutney over, roll up, and serve with lime wedges.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.