Dhal fritters "Gato piment"
Dhal fritters "Gato piment"

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, dhal fritters "gato piment". It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Easy gato piment recipe mauritian street food. Easy Crispy Yellow Split Peas Fritters. Spilt peas fritter is a popular savoury snack in Mauritius called Gateau piment/gato pima. They are delicious eaten warm bread with butter and a hot cup of. [Mauritian Cuisine] Gateau Piment (Mauritian Gato Pima Recipe) Chilli cakes

Dhal fritters "Gato piment" is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Dhal fritters "Gato piment" is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have dhal fritters "gato piment" using 11 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Dhal fritters "Gato piment":
  1. Prepare 250 gms dhall (split pea or chan dhall)
  2. Get 1-2 Green chillies (depends of personal taste)
  3. Take 1 dried chilli chopped
  4. Get 1 Tbs roasted ground cumin powder
  5. Prepare to taste Salt
  6. Prepare Freshly chopped coriander
  7. Make ready Few curry leaves - finely chopped
  8. Prepare Fresh mint leaves (optional)
  9. Prepare Pinch bicarbonate of soda
  10. Make ready Oil to fry
  11. Take 1 deep wok to deep fry
Steps to make Dhal fritters "Gato piment":
  1. Wash the dhal, soak in water either overnight or few hours until soften.
  2. Drain the water, leaving some still in the bowl. As you will need it when you start grinding the dhall.
  3. Divide the soaked dhall in three portion. Start grinding the dhall in batches. First part grind to a coarse texture (sand or semolina texture).
  4. Second portion grind to a slight smoother texture.
  5. Third grind to a smooth creamy texture. You may add a little water in order to achieve that smoother texture.
  6. Place all in a mixing bowl.
  7. Add the rest of the ingredients. Season with salt and adjust accordingly.
  8. Shape into golf size uneven balls.
  9. Heat oil and start to deep fry in batches. The oil temperature has to be right otherwise it will burn on the outside and remain soggy inside.
  10. Fry until golden throughout and crusty outside.
  11. Remove and drain on a kitchen paper.
  12. Enjoy while still warm either on its own or with a chutney
  13. I usually make a coriander chutney or simply with crusty bread - the Mauritian way.

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