Dhal fritters "Gato piment"
Dhal fritters "Gato piment"

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, dhal fritters "gato piment". One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Dhal fritters "Gato piment" is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Dhal fritters "Gato piment" is something that I’ve loved my whole life.

The Gato Piment dough can be prepared and freeze for future use but freshly blend dhal will of course taste better. Split peas have to be soaked for at As mentioned earlier freshly made Gato Piment can also be turned into Gato Piment curry. We will do a video next time I prepare some tasty Gato Piment.

To begin with this recipe, we must prepare a few ingredients. You can cook dhal fritters "gato piment" using 11 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Dhal fritters "Gato piment":
  1. Take 250 gms dhall (split pea or chan dhall)
  2. Take 1-2 Green chillies (depends of personal taste)
  3. Take 1 dried chilli chopped
  4. Take 1 Tbs roasted ground cumin powder
  5. Prepare to taste Salt
  6. Prepare Freshly chopped coriander
  7. Get Few curry leaves - finely chopped
  8. Make ready Fresh mint leaves (optional)
  9. Get Pinch bicarbonate of soda
  10. Take Oil to fry
  11. Make ready 1 deep wok to deep fry

Videz l'eau des pois cassés puis mettez les dans un robot mixer et mixer jusqu'à obtenir une purée. Ajoutez un peu d'eau s'il le faut.

Steps to make Dhal fritters "Gato piment":
  1. Wash the dhal, soak in water either overnight or few hours until soften.
  2. Drain the water, leaving some still in the bowl. As you will need it when you start grinding the dhall.
  3. Divide the soaked dhall in three portion. Start grinding the dhall in batches. First part grind to a coarse texture (sand or semolina texture).
  4. Second portion grind to a slight smoother texture.
  5. Third grind to a smooth creamy texture. You may add a little water in order to achieve that smoother texture.
  6. Place all in a mixing bowl.
  7. Add the rest of the ingredients. Season with salt and adjust accordingly.
  8. Shape into golf size uneven balls.
  9. Heat oil and start to deep fry in batches. The oil temperature has to be right otherwise it will burn on the outside and remain soggy inside.
  10. Fry until golden throughout and crusty outside.
  11. Remove and drain on a kitchen paper.
  12. Enjoy while still warm either on its own or with a chutney
  13. I usually make a coriander chutney or simply with crusty bread - the Mauritian way.

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