Gateau Piment

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A very popular Mauritian snack.

Great for pre-dinner nibbles with a drink.

Can be cooked with or without chillies.


1/2 Kg dholl
2 fresh chillies
4 spring onions
1 pinch of salt
10 g anis (Caraway seeds)
1 pinch of saffron
1 egg
1 sprig chopped coriander leaves
   Oil for frying 



Wash and clean the dholl thoroughly then place dholl in 125 ml of water and boil for 5 minutes.

Strain the dholl and place on a cloth to dry. \,

Crush the anis.

Put the dholl on a roche carri and crush.

Chop the chillies and the spring onions very finely.

Add all the ingredients to the crushed dholl and mix thoroughly for even distribution. .......

Heat the oil in a pan until very hot.

Make small balls with the paste and drop them in the fat carefully. 

Fry until crisp and golden on the outside.


Serve & eat while hot with your favourite chilli sauce.

Bon Appetit!

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