Gateaux Piments — literalmente 'pasteles de chile' — son el bocadillo callejero quintaesencial mauriciano. Los guisantes amarillos partidos remojados se muelen con chile, ajo y cilantro fresco, luego se moldean en bolitas pequeñas y se fríen profundamente hasta que queden dorados y crujientes. Se comen en el desayuno con pan mantequillado o como un bocadillo de la tarde.
Sirve 4
Coarsely grind soaked peas with chilli, garlic, coriander, and salt — do not add water. Mixture should be grainy.
Do not rinse the peas after soaking; rinsing adds surface water that is hard to remove completely.
Form the mixture into small balls (about 2 cm diameter) and flatten slightly.
Over-processing into a smooth paste eliminates the crunch. If your machine runs hot and the paste turns smooth too quickly, chill it for 15 minutes before frying.
Deep-fry in hot oil (170°C) for 3–4 minutes until golden and crisp.
Drain on paper towels. Serve hot with buttered bread or chutney.
Gently lower 6–8 fritters at a time into the hot oil using a spider or slotted spoon — do not crowd the pan, which drops the oil temperature. Fry for 3–4 minutes, turning once halfway through, until evenly deep golden-brown all over. Listen for the sizzle to quieten slightly as moisture leaves the fritters.
If fritters begin to break apart in the oil, your mixture is too dry — press the remaining mixture more firmly before shaping the next batch.
Lift fried gateaux piments with a slotted spoon and drain on a wire rack set over paper towels — a wire rack prevents the bottoms from steaming and going soft. Serve immediately while the exterior is still crackling. Eat inside a buttered bread roll with chutney, or alongside dholl puri and rougaille.
Do not over-grind; a coarse texture gives better crunch.
Test oil temperature with a small piece — it should sizzle immediately.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add finely chopped spring onions to the mixture.
Bake at 200°C brushed with oil for a lighter version.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Best eaten fresh. Store cooked fritters in an airtight container up to 1 day; re-crisp in an oven or air fryer.
A direct descendant of South Indian vada brought by Tamil labourers, gateaux piments became so embedded in Mauritian culture that they are now a national symbol of street food identity.
Yes, pulse in short bursts to keep the texture coarse rather than smooth.
The split peas may have been too wet. Ensure they are well-drained and ground dry.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Por porción (100g) · 4 porciones totales
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