Entree: Mauritius – Southern Culinary Region – Gâteau Piment (Deep-fried Mauritian split-pea and chili fritters)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 4 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 cups (300 g) dried yellow split peas (chana dal or split yellow peas)
- 1 medium onion, finely chopped (approx. 5 oz (140 g))
- 2 green chiles, seeded and finely chopped (adjust to heat preference)
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground turmeric
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 cup (15 g) chopped fresh cilantro
- Water as needed to moisten the batter, about 2–4 tbsp (30–60 ml)
- Vegetable oil for deep frying
- Lemon wedges for serving

Show original ingredient measurements

- 1 1/2 cups (300 g) dried yellow split peas (chana dal or split yellow peas)
- 1 medium onion, finely chopped (approx. 5 oz/140 g)
- 2 green chiles, seeded and finely chopped (adjust to heat preference)
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground turmeric
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 cup (15 g) chopped fresh cilantro
- Water as needed to moisten the batter, about 2–4 tbsp (30–60 ml)
- Vegetable oil for deep frying
- Lemon wedges for serving

Instructions

1. Rinse the split peas and soak them in cold water for 2–4 hours, or cover and refrigerate overnight. Drain thoroughly.
2. In a food processor, pulse the drained peas to a coarse paste, stopping before it becomes completely smooth; you want small bits for texture.
3. Transfer the paste to a bowl and mix in the chopped onion, green chiles, garlic, cilantro, flour, baking powder, cumin, turmeric, salt, and pepper. Add 2 tbsp (30 ml) water to bring the mixture together; it should be thick but scoopable. Add more water 1 tbsp (15 ml) at a time if too dry.
4. Heat about 2 in (5 cm) of vegetable oil in a deep skillet or pot to 350°F (175°C).
5. Using wet hands or a small scoop, shape the batter into golf ball–sized rounds or slightly flattened patties.
6. Fry in batches without crowding, turning once, until evenly golden brown and crisp, 3–4 minutes per batch. Adjust heat to maintain oil temperature.
7. Remove with a slotted spoon and drain on paper towels. Serve hot with lemon wedges and your choice of chutney or dipping sauce.