Gateau Piment (Mauritian Dal Fritters)

gateau piment mauritius food recipes

Gateau Piment or Mauritian Dal Fritters are a very easy snacks recipe. It is one of the most popular snacks (or street food) in Mauritius. I love them,especially on bread with butter :D. I know it might sound a little bit fattening, but it is so good! And I only have them on Sundays :D. Also, you could have these Mauritian dal fritters (gateau piment) made into a tomato sauce, or rougaille. You make the dal fritters as explained in the recipe below and make the rougaille (or tomato sauce), add the dal fritters and done! My mom would usually make a rougaille with the left-over dal fritters because gateau piments are only good when they are still hot and freshly done.

snacks recipe mauritian recipes

These Mauritian dal fritters, also known as chilli cakes, will have you wanting more! I hope you enjoy this Mauritian recipe. And don’t forget to check out my other Mauritian recipes!

snacks recipe gateau piment dal fritters mauritius food

Try making these as an easy snacks recipe!

Don’t they look delicious? All crispy and just ready for us to eat them!

snacks recipe mauritius food recipes dal fritters

Gateau Piment (Mauritian Dal Fritters)

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Gateau Piment (Mauritian Dal Fritters)

Try this popular Mauritius food recipe: Gateau Piment, also known as dal fritters or chilli cakes. You will love this easy snacks recipe.


  • 200g yellow dal (gram dal)soaked overnight
  • 1/2 tsp salt
  • 1 small onion chopped
  • 2 shallots chopped
  • 2 red chillies chopped thinly
  • 1/4 tsp baking soda


Drain soaked dal, put in a food processor and grind to a fine paste. Add salt - baking soda. Add all herbs - chillies. Combine well ( do wear a gloves because of the chillies)

Heat oil in a deep-frying pan. Make small balls. Deep fry the gateaux piment (dal fritters) one batch at a time until brown.

Remove the gateaux piments, drain them on kitchen paper. Serve hot with bread and butter


  1. says

    My daughter found this recipe and wants me to make this. I have several questions for you! What is Dal? If those peppers are too hot for me, what do you think I could substitute? And Last but not least, can I share this on my blog if I give you proper credit and a link back to your site?

    Thank you so much. I love your site.


    • Cindy Ah Kioon says

      Hi Joan! Dal is dried pulse (like lentil) and is often used in Indian cooking. You can find more info here: . You can actually omit the peppers, my mom doesn’t like to add them sometimes too, and they still taste good!
      I love sharing! So, feel free to share it on your blog!

      Thanks for the comment and sorry for the late reply!:)

  2. Maryse says

    Hi Cindy, I’ve cheated if I haven’t soaked the Dahl the night before. I microwave them for 5min, drain excess water, blend the cooled down Dahl and I also add Cummin seeds and fresh corriander leaves along with the onions, chillies(optional) etc.

    • Cindy Ah Kioon says

      Hi Maryse, your method looks quite interesting. Will certainly try that next time! Hope you enjoyed the recipe though!

    • Cindy Ah Kioon says

      Hello there Chef Russell! Wow 4000, that’s a huge number! I checked out your website, the food on the menu looks amazing. Samosa poutine? Quite curious about that. You can email me at mijorecipes(a) or leave a comment here if you need more info or ideas on this recipe.

  3. L says

    Cindy, having lived in Mauritius, I can tell you gateau piment are among the many memories I cherish, along with the potato samosa, we would buy from a woman in Tamarind Bay. But to one of the earlier readers, I must say chilies are not “optional”; they are a critical ingredient! Chuckle.
    Best wishes!

    • says

      Yes, but the texture and flavour are a little different. I just saw them being made in Mauritius… and sampled quite a few, with a local fresh chilli sauce…..,,so moreish! However, with the strong Indian heritage here, it’s undoubtedly a variation of the vadai. Another difference is that Mauritians like to have them with bread and butter.

    • Cindy Ah Kioon says

      Hi Sharon, yes they can be reheated. But these are fried, so they won’t be crispy when reheated again.

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