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Gato Piman
Gato Piman, meaning 'chilli cake', are Mauritian deep-fried fritters made from yellow split peas, chilies, and spices. They are a popular street food, often served in a baguette with butter or as a snack with tea.
๐ง ์ฌ๋ฃ
- 250 g Yellow split peas(soaked for at least 3 hours)
- 2 Green chilies(finely chopped)
- 2 tbsp Spring onions(finely chopped)
- 2 tbsp Coriander leaves(finely chopped)
- 1 Brown onion(diced)
- 1/4 tsp Baking powder
- 1 tsp Ground cumin
- 1 pinch Salt
- as needed Vegetable oil(for deep frying)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Wash the yellow split peas and soak them in cold water for at least 3 hours. Drain thoroughly.
- 2
In a blender or food processor, pulse the drained split peas until they have a coarse, sandy texture. Do not over-process into a paste.
- 3
Transfer the pulsed split peas to a mixing bowl. Add the chopped green chilies, spring onions, coriander, diced brown onion, baking powder, ground cumin, and salt. Mix thoroughly to combine.
- 4
Form the mixture into small balls, flattening them slightly. Ensure the mixture holds its shape.
- 5
Heat enough vegetable oil in a deep pan or wok over medium-high heat for deep frying. The oil should be hot but not smoking.
- 6
Carefully add the gato piman balls to the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
- 7
Fry for about 8-10 minutes, turning occasionally, until they are golden brown and crispy on all sides. The outside should be cooked before the inside is overcooked.
- 8
Remove the fried gato piman with a slotted spoon and drain on paper towels. Serve hot.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a crispier texture, do not blend the split peas into a smooth paste; keep some graininess.
- โEnsure the oil is at the correct temperature before frying to achieve a golden-brown exterior without overcooking the inside.
- โGato piman can be served on their own, in a buttered baguette, or as a side dish.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add finely chopped garlic or ginger to the mixture for extra flavor.
- Use a mix of green and red chilies for a different heat level and color.