Entree: Mauritius – National Cuisine – Gateau Piment (Mauritian spicy split-pea fritters, crisp outside and soft inside)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 3 hrs

Total 3 hrs 20 min

Ingredients

- 1 cup (200 g) yellow split peas or red lentils, rinsed and soaked 2–3 hours, drained
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 2–3 green chilies, finely chopped, seeds removed for milder heat (about 10–15 g)
- 2 cloves garlic, minced (about 6 g)
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tbsp (15 g) all-purpose flour (optional, for binding)
- 1/2 tsp (2.5 g) ground turmeric
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) baking powder
- 1 tsp (5 g) salt, or to taste
- Freshly ground black pepper to taste
- Vegetable oil for deep frying (amount as needed, about 2–3 cups / 480–720 ml)
- 1 lime or lemon, cut into wedges, for serving

Instructions

1. After soaking, drain the split peas well and place in a food processor. Pulse until a coarse paste forms—some small grainy texture should remain, not completely smooth. Transfer to a mixing bowl.
2. Add the chopped onion, chilies, garlic, cilantro, flour (if using), turmeric, cumin, baking powder, salt, and pepper. Mix thoroughly; the mixture should hold together when pressed—if too wet, add 1 tsp (5 g) flour at a time.
3. Heat oil in a deep skillet or pot to 350°F (175°C). With wet hands or a spoon, shape the batter into small balls or flattened patties about 1–1.5 inches (2.5–4 cm) across.
4. Fry the fritters in batches without overcrowding until golden brown and crisp, about 2–3 minutes per side. Remove with a slotted spoon and drain on paper towels.
5. Serve hot with lime or lemon wedges and chutney or chutney-like hot sauce if desired.