Gateaux Piments Recipe - Cooking Index
Gateaux Piments Recipe - Cooking Index
| 200 | Chana dal - (split yellow peas) | |
| 3 | Onions - (button sized) (small) | |
| 6 | Spring onions | |
| 4 sections | Watercress | |
| 2 | Green chiles | |
| 1 section | Parsley | |
| 5 | Turmeric | |
| 5 | Thyme | |
| 5 | Salt | |
| 1 | Black pepper - (freshly ground) |
1. Soak the dal in cold water for a day, then drain thoroughly.
2. Chop all the vegetable ingredients finely.
3. Place the dal in a food processor and process to a paste. Decant into a bowl, add turmeric, salt and pepper, and vegetable ingredients and mix well.
4. Heat oil in a deep-frying pan. When it is hot, roll walnut-sized pieces of the paste in the palm of the hand and drop in to the oil to fry until golden brown.
5. Remove from the oil and drain the gateaux on kitchen towels. Serve hot, with drinks.
Author's Notes:
This recipe is from the kitchen of Fred Hopper, and is originally from the isle of Mauritius. Fred often serves these as delicious late-night snacks, to accompany drinks.
The choice of drinks served will depend on how spicy you make the gateaux: cool beer or lager usually goes down well.
Source:
Dr. Fred Hopper, NERC Computer Services, British Geological
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