Gâteaux Piment
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The Tale of Gâteaux Piment
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Gâteaux piment, fried split-pea fritters, arrived in Mauritius with indentured Indian laborers who came to work the island's sugar plantations after slavery's abolition in the 19th century, adapting South Indian lentil-fritter traditions with local chiles. They're now a beloved Mauritian street snack.
Ingredients
Scale:· 20 servings
- 2 cups yellow split peas, soaked overnight
- 2 green chilies, chopped
- 1 onion, finely chopped
- 3 sprigs coriander leaves, chopped
- 2 cloves garlic, minced
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- Salt to taste
- Oil for deep frying
Instructions
- 1Drain the soaked split peas and grind coarsely in a food processor with a small amount of water, keeping the texture slightly chunky rather than smooth.
- 2Mix in the chopped chilies, onion, coriander, garlic, cumin seeds, turmeric and salt.
- 3The mixture should hold together when pressed into a ball; adjust with a touch more grinding if too loose.
- 4Heat the oil in a deep pot to medium-high heat.
- 5Scoop small portions of the mixture and shape into flat rounds, then carefully drop into the hot oil.
- 6Fry for 3-4 minutes, turning occasionally, until deep golden brown and crisp outside.
- 7Drain on paper towels and serve hot as a street-food snack.
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