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🇲🇺 Ever wondered how we make those jelly strands in Mauritian Alouda? 👀 The secret is CHINA GRASS! 🌿 Made from seaweed, it dissolves in hot water and sets into jelly as it cools! This week’s Shelina’s Mauritian Kitchen is all about making Alouda from scratch, with almond AND rose flavours! 🌹 FULL RECIPE LIVE NOW ON YOUTUBE @shelinacooks! Who’s team almond and who’s team rose? 👇🏽 #MauritianAlouda #MauritianFood #ChinaGrass #Mauritius #ShelinasMauritianKitchen
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DHOLL PURI (Mauritian Split Pea Flatbread) 🇲🇺 One of my all-time favourite Mauritian street foods! These soft, thin flatbreads are filled with spiced ground dal and traditionally served with curry, rougaille, chutney and chilli. Makes 12 Dal Filling - 250g chana dal (dried split chickpeas), soaked overnight - Water, enough to cover the dal by 5cm - 1 tsp ground cumin - ½ tsp salt Puri Dough - 600g plain flour - ½ tsp ground turmeric - 2 tsp baking powder - 1 tsp salt - 360ml reserved dal cooki
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