How to Prepare Super Quick Homemade Dhal fritters "Gato piment"

Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, dhal fritters "gato piment". One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Dhal fritters "Gato piment" is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Dhal fritters "Gato piment" is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have 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. Prepare 250 gms dhall (split pea or chan dhall)
2. Get 1-2 Green chillies (depends of personal taste)
3. Take 1 dried chilli chopped
4. Prepare 1 Tbs roasted ground cumin powder
5. Get to taste Salt
6. Get Freshly chopped coriander
7. Get Few curry leaves - finely chopped
8. Prepare Fresh mint leaves (optional)
9. Make ready Pinch bicarbonate of soda
10. Take Oil to fry
11. Get 1 deep wok to deep fry

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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