Dal Chilli Fritters {Gateau Piment}


These dal fritters commonly known as gateau piment (meaning chilli cake) in Mauritius are a popular snack similar to falafels or Indian lentil vada. They are made smaller and with yellow split pea dal instead of chick peas.

dal chilli cake/fritters, gateau piment

Dal Chilli Friters

Gateau piment

Ingredients
250g yellow split dal, soaked for at least 8 hours (preferably ovenight)
50g of wholemeal or white bread soaked for 20min (This only makes the cake slightly lighter because of the yeast in the bread. Omit this if you would like a gluten free cake)
1 medium onion chopped
1 teaspoon aniseed
10 curry leaves finely chopped (or finely chopped spring onions)
2 small green chillies chopped (optional if you like it hot)
Salt to taste
Vegetable oil for frying

Soak dal overnight or for at least 8 hours.

Drain dal completely. Grind the dal to a paste in a food processor or blender to a combination of fine and not so fine consistency. There must be enough fines to bind the chilli cake together.

Sponge out all the water from the soaked bread.

Add it to the mashed daal paste

Add the rest of the ingredients – onions, aniseed, curry leaves, chillies and salt

dal chilli cake/fritters, gateau pimentdal chilli cake/fritters, gateau piment

Mix well. This is best mixed by hand.

Preheat oil on medium heat.

Drop the dough in small loose balls in the hot oil. (Don’t compact the dough too much. Doing so will prevent the centre from cooking properly)

Turn occasionally until golden brown. Adjust heat if necessary to ensure thorough cooking.

dal chilli cake/fritters, gateau piment

Remove and allow to drain on kitchen absorbent paper to absorb the extra oil.

These can be served with hot bread, in a wrap with salad or just as a snack.

Dal Chilli Fritters {Gateau Piment}
 
Prep time
Cook time
Total time
 
These dal fritters commonly known as gateau piment (meaning chilli cake) in Mauritius are a popular snack similar to falafels or Indian lentil vada. They are made smaller and with yellow split pea dal instead of chick peas.
Author:
Recipe type: Snacks
Cuisine: Mauritian
Ingredients
  • 250g yellow split dal, soaked for at least 8 hours (preferably ovenight)
  • 50g of wholemeal or white bread soaked for 20min (This only makes the cake slightly lighter because of the yeast in the bread. Omit this if you would like a gluten free cake)
  • 1 medium onion chopped
  • 1 teaspoon aniseed
  • 10 curry leaves finely chopped (or finely chopped spring onions)
  • 2 small green chillies chopped (optional if you like it hot)
  • Salt to taste
  • Vegetable oil for frying
Instructions
  1. Soak dal for at least 8 hours or overnight.
  2. Drain dal completely. Grind the dal to a paste in a food processor or blender to a combination of fine and not so fine consistency. There must be enough fines to bind the chilli cake together.
  3. Sponge out all the water from the soaked bread.
  4. Add it to the mashed daal paste
  5. Add the rest of the ingredients – onions, aniseed, curry leaves, chillies and salt
  6. dal chilli cake/fritters, gateau piment
  7. dal chilli cake/fritters, gateau piment
  8. Mix well. This is best mixed by hand.
  9. Preheat oil on medium heat.
  10. Drop the dough in small loose balls in the hot oil. (Don’t compact the dough too much. Doing so will prevent the centre from cooking properly)
  11. Turn occasionally until golden brown. Adjust heat if necessary to ensure thorough cooking.
  12. dal chilli cake/fritters, gateau piment
  13. Remove and allow to drain on kitchen absorbent paper to absorb the extra oil.
Notes
These can be served with hot bread, in a wrap with salad or just as a snack.

 

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2 Comments

  • Izzy
    June 27, 2008 at 6:31 am

    Freaken Hell, i miss these gato pima!!!<BR/><BR/>I think i know u, i’m from Beau Bassin too, been away since 2003 though…<BR/><BR/>Hans<BR/><BR/>bobby_bossman@hotmail.com

  • Lindsey
    February 19, 2010 at 1:26 pm

    This recipie is great, thanks for posting! I&#39;ve been looking for a good recipe since visiting Mauritius and yours works really well.

Comments are closed here.

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