The dough for dholl puri is made by mixing flour and cooked yellow split peas (called dholl) together, then rolling it out very thin on a hot flat pan. The cook keeps it moving quickly so it stays soft and flexible. Once it puffs up slightly, it is ready to be filled.
Inside the wrap goes a choice of fillings - usually a spoonful of bean curry called 'rougaille', some chutney, and perhaps a pickled vegetable called 'achard'. The whole thing is rolled up like a parcel and handed to you in a piece of paper. It is eaten standing up, walking, on the way to school, at the beach.
Dholl puri came to Mauritius with workers who came from India in the 1800s. They brought their food traditions with them, and over time those traditions mixed with Mauritian ingredients and other influences to create something entirely new. It is now considered one of the most Mauritian foods there is.