Recipe category
Mauritian Street Food Recipes
Dholl puri, gateaux piments, boulettes, samoussas and mine frite — made at home.
Street food is where Mauritius eats best. The roadside stalls of Port Louis, Rose Hill and Grand Baie built their reputation on a handful of dishes cooked fast and cheap: dholl puri with butter bean cari, gateaux piments fried to order, boulettes steamed in bamboo baskets, and mine frite tossed in a smoking wok.
These recipes bring those dishes into a home kitchen, with the details that actually matter — the dough resting time for dholl puri, the split pea soak for gateaux piments, the heat you need for a proper wok fry.
street food recipes
Street food snacks worth making first
Gateaux piments are the easiest entry point: soaked yellow split peas, chilli, spring onion, cumin, then straight into hot oil. After that try samoussas and boulettes for a party spread, dholl puri once you are comfortable rolling dough, and alouda when you want something cold to go with it.
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Street Food recipes in Mauritius
Want to cook Mauritian street food at home? This page gathers the island's snack and stall classics — dholl puri, farata, gateaux piments, samoussas, boulettes and fried noodles — with home quantities and step-by-step instructions.