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Gateaux piments or Mauritian chilli bites are crunchy, flavoursome, and utterly addictive fritters. It is impossible to stop at just one, or a few for that matter! They consist of fried, split pea dhal balls. The fritters offer pops of spice from cumin, fennel, and chilli and bursts of freshness from coriander leaves and chives.


Gateaux piments are very popular street food in Mauritius. It is eaten as a snack dipped in a spicy tomato and coriander chutney or the distinctive Mauritian way- in a buttered baguette. 


The first step in making gateaux piments involves soaking the split pea dhal overnight to soften the dhal. Then, the dhal is ground into a coarse paste without adding any extra water. Next add the chopped onions, spices, and herbs. The last step involves forming the small balls and deep-frying until a dark golden brown and crunchy.

video care of ZestyMu


video care of ZestyMu



Mauritius Cilli Cakes


Yellow Split Peas/ Dholl 500g

Brown Onion (Diced) 1 whole (medium size)

Spring Onion (Chopped) 3 Sprigs (40g)

Coriander (Chopped) 4 Sprigs (40g)

Cumin Seeds 2tsp

Dried or Fresh Chilli (optional) 1Tbsp

Salt 3tsp



In a large bowl, soak the Yellow Split Peas in water for at least 5 hours (best to soak overnight)

Drain the water and rinse a few times with fresh water. Using a strainer, drain the excess water.

Using a food processor, blend the Yellow Split Peas. Do not blend it all the way to a paste! It needs to be grainy and chunky as this will keep the Gateau Piment crunchy when frying.

Transfer the blended mixture to a large mixing bowl. Add the Salt, Baking Soda, Cumin Seeds, Chilli, Chopped Onion, Spring Onion, and the Coriander. Mix well to combine evenly.


Make small balls and deep fry on a ‘Medium High Heat’ at 180C for about 8 to 10 minutes or until golden brown.

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