Du Pain Frire(Mauritian Fried Bread)
Du pain frire is a traditional dish originating from Mauritius. The dish is prepared by frying bread in oil.
It’s made with a combination of day-old bread slices, gram flour, white flour, spring onions, baking powder, crushed garlic and ginger, and oil.
The fried slices are then served hot, usually with a chili sauce or coriander chutney on the side.
RECIPE INGREDIENTS
10 slices white bread old or fresh
150g plain flour or Besan flour
250 ml water
1 tablespoon spring onion chopped
1 teaspoon salt
yellow food colouring
DIRECTIONS ON HOW TO MAKE DU PAIN FRIRE(MAURITIAN FRIED BREAD)
Add the flour, salt, spring onion in a bowl and mix well to combine.Then pour in 250ml of water and whisk well until it becomes a smooth batter with no lumps.
Finally stir in a few drops of yellow food colouring, whisk and set aside. Cut your bread and portion 10 to 12 equal slices.
Heat up some vegetable oil in a large pot under medium heat.. When the oil is hot enough to fry (180C – 190C),lower heat, gently dip the slices of bread one by one into the batter.
Deep fry for 4 to 6 minutes or until fully cooked and crispy (cook in small batches to avoid them sticking together). Make sure to flip them so they cook evenly on both sides.
Remove from oil and drain excess oil. Serve warm
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MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
10 slices white bread old or fresh
150g plain flour or Besan flour
250 ml water
1 tablespoon spring onion chopped
1 teaspoon salt
yellow food colouring
Instructions
Add the flour, salt, spring onion in a bowl and mix well to combine.Then pour in 250ml of water and whisk well until it becomes a smooth batter with no lumps.
Finally stir in a few drops of yellow food colouring, whisk and set aside. Cut your bread and portion 10 to 12 equal slices.
Heat up some vegetable oil in a large pot under medium heat.. When the oil is hot enough to fry (180C - 190C),lower heat, gently dip the slices of bread one by one into the batter.
Deep fry for 4 to 6 minutes or until fully cooked and crispy (cook in small batches to avoid them sticking together). Make sure to flip them so they cook evenly on both sides.
Remove from oil and drain excess oil. Serve warm