This is our version of this famous Mauritian street snack. Gateau piment literally translates to ‘chilli cake’ and has for main ingredients yellow split peas and chillies. It is deep fried and very similar to a ‘Falafel’. Its very crunchy and full of flavours. The best way to serve gateau piment is in a freshly baked bread roll or ‘baguette’ with a generous spread of butter!
mauritian chilli fritters / gateau piment
- 500 g yellow split peas / dholl
- 1 brown onion diced
- 3 sprigs spring onion chopped
- 4 sprigs coriander chopped
- 2 tsp cumin seeds
- 1 tbsp dried or fresh chilli chopped
- 3 tsp salt
- 1 tsp baking soda
- In a large bowl, soak the yellow split peas in water for at least 5 hours (best to soak overnight)
- Drain the water and rinse a few times with fresh water. Using a strainer, drain the excess water.
- Using a food processor, blend the yellow split peas. Do not blend it all the way to a paste! It needs to be slightly grainy and chunky as this will keep the gateau piments crispy when frying.
- Transfer the blended mixture to a large mixing bowl. Add the salt, baking soda, cumin seeds, chilli, chopped onion, spring onion and the coriander. Mix well to combine evenly.
- Make small balls and deep fry on a 'Medium High Heat' at 180C for about 8 to 10 minutes or until golden brown.
- Drain excess oil then enjoy!