HARMONY DAY 2011
Here we are again at Harmony Day so now thanks to wonderful new friends in Mauritius we have the Mauritian favourite Gateaux Piments or chilli cakes.
I thought Ravi was going to give me a demonstration but time ran away and urgency meant I cooked them up alone! Whether my lovely Mauritian family of Bhantooas will think they're authentic is another thing but maybe I'll have to just try theirs when I get to Mauritius!
For now here is the recipe I used to make mine - a combination of a couple of the plethora of similar ones available.
GATEAUX PIMENTS
Ingredients
250g dholl (split yellow peas)
3 red & 2 green chillies
2 complete spring onions, finely chopped
2 tbsp chopped coriander leaves
1/2 tsp toasted cumin seeds
oil for frying
Method
Wash the dholl then soak in water over night.
Drain the dholl then grind to a fine powder.
Add the remaining ingredients and mix thoroughly.
Shape the resultant mixture into balls and fry in very hot oil until golden brown.
These can be served as a snack or accompanied by crusty bread.
I'm going to serve them with a choice of sweet chilli sauce or tzatziki for dipping.
They are best eaten soon after cooking while hot but I'm going to have to reheat for our Harmony Day lunch at work.
