Mauritian Chilli Fritters(Gateaux Piments)
Gateaux piments is a traditional dish originating from Mauritius. These chili fritters are made with a combination of chopped hot chili peppers, split peas, cumin, green onions, cilantro, and turmeric.
This dish is often served at street food stalls in Mauritius, but it can also be made at home. Gateaux piments are usually eaten for breakfast, accompanied by buttered white bap bread
RECIPE INGREDIENTS
75g or 1/3 cup split pea dhal
1/2 onion, finely chopped
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
handful chives, finely chopped
handful coriander leaves, finely chopped
1 small chilli (optional)
1/3 teaspoon salt
vegetable oil for frying
DIRECTIONS ON HOW TO MAKE MAURITIAN CHILLI FRITTERS(Gateaux Piments)
In a large bowl, rinse the yellow split peas and cover with cold water in a bowl. Allow to soak overnight. Drain the peas.
Pulse peas into a coarse paste in a food processor. Add finely chopped onions, cumin seeds, fennel seeds, chopped coriander and chopped chives, salt and chilli (if using).
Mix thoroughly and press small scoops of the mixture in your hands to form small balls.
In a pot, heat the vegetable oil. When the oil is hot, carefully drop one the balls in. It should sizzle vigorously but not brown too quickly. Fry 4-8 balls at a time depending on the size of your saucepan.
Remove from the oil using a slotted spoon and drain for a couple of minutes on a piece of kitchen paper.
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Ingredients
75g or 1/3 cup split pea dhal
1/2 onion, finely chopped
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
handful chives, finely chopped
handful coriander leaves, finely chopped
1 small chilli (optional)
1/3 teaspoon salt
vegetable oil for frying
Instructions
- In a large bowl, rinse the yellow split peas and cover with cold water in a bowl. Allow to soak overnight. Drain the peas.
- Pulse peas into a coarse paste in a food processor. Add finely chopped onions, cumin seeds, fennel seeds, chopped coriander and chopped chives, salt and chilli (if using).
- Mix thoroughly and press small scoops of the mixture in your hands to form small balls.
- In a pot, heat the vegetable oil. When the oil is hot, carefully drop one the balls in. It should sizzle vigorously but not brown too quickly. Fry 4-8 balls at a time depending on the size of your saucepan.
- Remove from the oil using a slotted spoon and drain for a couple of minutes on a piece of kitchen paper.
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Ingredients
75g or 1/3 cup split pea dhal
1/2 onion, finely chopped
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
handful chives, finely chopped
handful coriander leaves, finely chopped
1 small chilli (optional)
1/3 teaspoon salt
vegetable oil for frying
Instructions
- In a large bowl, rinse the yellow split peas and cover with cold water in a bowl. Allow to soak overnight. Drain the peas.
- Pulse peas into a coarse paste in a food processor. Add finely chopped onions, cumin seeds, fennel seeds, chopped coriander and chopped chives, salt and chilli (if using).
- Mix thoroughly and press small scoops of the mixture in your hands to form small balls.
- In a pot, heat the vegetable oil. When the oil is hot, carefully drop one the balls in. It should sizzle vigorously but not brown too quickly. Fry 4-8 balls at a time depending on the size of your saucepan.
- Remove from the oil using a slotted spoon and drain for a couple of minutes on a piece of kitchen paper.