Gateau Piment (Gato Piman)
The Quirky Foodster Team
Ingredients
- Yellow split peas, soaked overnight — 1 cup (200 g / 7 oz)
- Green chillies, chopped — 2
- Small onion, finely chopped — 1
- Coriander leaves, chopped — 2 sprigs
- Ground turmeric — 1/2 tsp
- Salt — to taste
- Oil for deep frying
Method
- Drain the soaked split peas and blend coarsely with a small splash of water to a thick, grainy paste — avoid making it completely smooth.
- Stir in the chopped chilli, onion, coriander, turmeric and salt.
- Heat oil to 175°C (350°F) in a deep pan.
- Drop spoonfuls of the mixture into the hot oil and fry until golden and crisp, about 3–4 minutes, turning occasionally.
- Drain on paper towels before serving warm.
Introduction: Small, crisp fried fritters made from split peas and fresh chilli, a spicy bite often eaten alongside bread for breakfast.
Cultural Background: Gateau piment (‘chilli cake’) is one of Mauritius’s most popular savoury snacks, sold from the same street stalls as dholl puri, and its fiery kick reflects the island’s fondness for chilli across its Indian-influenced street food.
Tips: Keep the batter slightly coarse rather than perfectly smooth for the traditional texture. Fry in small batches to keep the oil temperature steady.
Variations: Adjust the chilli quantity to taste for a milder or hotter fritter. Serve with a side of chilli pickle for extra heat.
Storage: Store cooled gateau piment in an airtight container at room temperature for up to 1 day.
Reheating: Reheat in an oven at 180°C (350°F) for 6–8 minutes to restore crispness.
Nutrition: Per serving (approx., 3 pieces): 190 kcal, 8 g protein, 8 g fat, 20 g carbohydrate.
FAQs:
Q: Can I use split red lentils instead?
A: Yellow split peas give the traditional texture; lentils will
Q: How spicy are these?
A: Quite spicy by default, though the chilli amount can be reduced to taste.
- Yellow split peas, soaked overnight — 1 cup (200 g / 7 oz)
- Green chillies, chopped — 2
- Small onion, finely chopped — 1
- Coriander leaves, chopped — 2 sprigs
- Ground turmeric — 1/2 tsp
- Salt — to taste
- Oil for deep frying
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