Island Crunch: Mauritius's Famous Garlic Chili Fritters (Gâteau Piment)
Details
Crispy, spicy, garlicky bites of Mauritian street food heaven.
Ingredients
Instructions
Soak the Peas
Place the yellow split peas in a large bowl and cover them with plenty of cold water. Allow them to soak for at least 8 hours, or preferably overnight.
Drain and Grind
Drain the soaked peas thoroughly in a sieve. Place them in a food processor along with the chopped garlic and dried red chilies. Pulse the mixture until it forms a coarse, thick paste. It's important not to over-blend; the texture should be slightly grainy, not perfectly smooth.
Combine the Ingredients
Transfer the ground pea mixture to a large mixing bowl. Add the finely chopped onion, spring onions, fresh coriander, cumin seeds, and salt to taste. Mix everything together until well combined.
Form the Fritters
Heat about 2-3 inches of vegetable oil in a deep saucepan or wok over medium-high heat. While the oil is heating, take a small amount of the mixture and roll it into a bite-sized ball, about 1-1.5 inches in diameter. You can also flatten them slightly into small patties.
Fry to Perfection
Carefully place several balls into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes, turning them occasionally, until they are deep golden brown and crispy on all sides.
Drain and Serve
Using a slotted spoon, remove the cooked Gâteau Piment from the oil and place them on a plate lined with paper towels to absorb any excess oil. Serve immediately while hot. They are delicious on their own or stuffed inside a fresh baguette with butter, the Mauritian way.
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