Savoury spice balls
This recipe is from the kitchen of Fred Hopper, and is originally
from the isle of Mauritius. Fred often serves these as delicious late-night
snacks, to accompany drinks.
- 1/2 lb chana dall
(split yellow peas)
- 3 small onions
- 6 spring onions
- 4 sprigs watercress
- 2 green chillies
- 1 sprig parsley
- 1 tsp turmeric
- 1 tsp thyme
- 1 tsp salt
- 1/4 tsp black pepper
Soak the dall in cold water for a day, then drain thoroughly.
Chop all the vegetable ingredients finely.
Place the dall in a food processor and process to a paste.
Decant into a bowl, add turmeric, salt and pepper, and vegetable
ingredients and mix well.
Heat oil in a deep-frying pan.
When it is hot, roll walnut-sized pieces of the paste
in the palm of the hand and drop in to the oil to fry
until golden brown.
Remove from the oil and drain the gateaux on kitchen towels.
Serve hot, with drinks.
The choice of drinks served will depend on how spicy you make the
gateaux: cool beer or lager usually goes down well.
1 day soaking dall.
30 minutes preparation, 10 minutes cooking.
Weighing of ingedients is best, but measures can be approximate.
Dr. Fred Hopper, NERC Computer Services,
British Geological Survey, Keyworth, Nottingham, UK.
Submitted by David Osborne
Cripps Computing Centre, University of Nottingham, UK)
Recipe last modified: 27 Jan 87
From: Osborne@VAXA.NOTT.AC.UK (Dave Osborne)
Subject: RECIPE: Gateaux piments (savory spice balls)
Date: 11 Sep 87 03:12:02 GMT
Organization: University of Nottingham, UK
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On the etymology of the name 'Gateaux piments', I wonder if
it's derived from 'piedmonts', but that's only a guess.