African Recipes

Mauritian Chilli Fritters(Gateaux Piments)

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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Mauritian Chilli Fritters(Gateaux Piments)

Serves: 3 Prep Time: Cooking Time:
Nutrition facts: 100 calories 5g fat
Rating: 5.0/5
( 1 voted )

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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