Dal & Chilli fritters, commonly known as gateau piment (meaning chilli cake) in Mauritius, are popular savoury snacks similar to falafels or Indian lentil vada. They are made smaller and with yellow split peas or dal instead of chickpeas.
Dal Chilli Fritters (gateau piment)
Printable recipe below
To make Dal Fritters:
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.
Squeeze out all the water from the soaked bread and add it to the mashed dal paste.
Add the rest of the ingredients – onions, fennel seeds, curry leaves, chillies and salt.
Mix well. This is best mixed by hand.
Place oil in a deep frying pan and heat 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 and may also result in a hard stoggy texture).
Alternatively, if you want to make slightly larger fritters, you may put a little hole in the centre of the ball using your pinky finger or a chopstick. This will allow the centre to be properly cooked. This will require a little practice though as the dough is very loose and fragile.
Turn occasionally until golden brown. Adjust heat if necessary to ensure thorough cooking.
Remove and allow to drain on kitchen absorbent paper to absorb the extra oil.
Dal chilli fritters are best served while still hot. Accompany them with hot bread and butter, in a wrap with salad or just as a snack on their own.
You might also like these variations and ways to use these Dal Fritters:
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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 chickpeas.
Ingredients
- 250 g yellow split pea dal, soaked for at least 8 hours (preferably overnight)
- 50 g wholemeal or white bread, soaked for 20 minutes, optional, see notes
- 1 medium onion , chopped
- 1 teaspoon fennel seeds
- 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
- Soak dal for at least 8 hours or overnight.
- 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.
- Squeeze out all the water from the soaked bread.
- Add it to the mashed dal paste.
- Add the rest of the ingredients – onions, fennel seeds, curry leaves, chillies and salt
- Mix well. This is best mixed by hand.
- In a saucepan, preheat oil on medium-high 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.
- Alternatively, if you want to make slightly larger fritters, you may put a little hole in the centre of the ball using your pinky finger or a chopstick. This will allow the centre to be properly cooked. This will require a little practice though as the dough is very loose and fragile.
- Turn occasionally until golden brown. Adjust heat if necessary to ensure thorough cooking.
- Remove and allow to drain on kitchen absorbent paper to absorb the extra oil.
- Dal fritters are best served while still hot.
Notes
The soaked bread makes the fritters slightly lighter because of the yeast in the bread. Omit this if you would like a gluten free version.
These dal chilli fritters can be served with hot bread, in a wrap with salad or just as a snack.
Link to Dal Chilli Fritters recipe - https://veganlovlie.com/daal-chilli-cake/
Updated 2nd September 2019: I’ve refreshed this post with new photos. Just in case you came in via the old photo, I’ve left it in below.
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
This recipie is great, thanks for posting! I've been looking for a good recipe since visiting Mauritius and yours works really well.