mauritian chilli fritters / gateau piment
Ingredients
- 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
Instructions
- 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!
Video
Notes
enjoy the gateau piment on its own or with freshly baked bread and butter!
baking Soda keeps the gateau piment crispy for longer!
do not blend the split peas to a paste, keep it slightly grainy as it will make the gateau piment crunchier!
make sure your cooking oil is hot enough before frying. Overwise the gateau piment will absorb excess oil!
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