Du Pain Frire is a popular street food snack in Mauritius and translates literally to “Fried Bread”. Essentially a crunchy fried bread in batter it is often dipped in a gorgeous chatini a.k.a a chutney consisting mainly of tomatoes, chilli and coriander leaves. It is enjoyed daily by hundreds of Mauritians and is sold along with gateau piment and other street food snacks.
As I am trying to grow the various types of blog posts I make, I have decided to dedicate a whole new section to Mauritian Street Food. It has been something that I have been thinking of for a while now and decided just to go for it. So far this post and my Gateau Piment and hope to be expanding my collection soon. Oh and Du Pain Frire is definitely one of the BEST street food in the world and i’m not biased. (wink face)
I would love to hear your thoughts on this new series. Leave me a comment below if you would enjoy this series and what street food you would like to see!
This is my grandmas recipe and she recommends that the sliced bread should be preferably a few days old because this will enhance the flavour of the Du Pain Frire. The chutney recipe is so easy, all you have to do is blend all the ingredients together until they are combined.
Optional: You may remove the chilli seeds for the Chatini to get rid of the spicy flavour. However I prefer to leave them in.
Du Pain Frire/ Fried Bread Recipe
- 6 Slices of Bread (cut into 1/2 diagonally)
- 1 Egg
- 1/2-1 tsp Turmeric
- a few sprigs Spring Onion (chopped finely)
- 5 tbsp All-Purpose Flour (sifted)
- 1/4 tsp bicarbonate of soda
- Pinch of salt
- Vegetable Oil (for frying)
- Mix the eggs, turmeric, spring onion, flour, baking powder and salt in a large bowl until combined forming a batter
- Gradually add some lukewarm water into the batter until it becomes thick (you can adjust your batter by adding flour or water until a thick consistency is formed)
- Heat a frying pan with vegetable oil
- Soak the sliced bread in the batter
- Fry the bread until golden brown
- Remove to serve on a plate with tissue paper (to soak up the excess oil)
- 1-2 fresh tomatoes
- a few sprigs of coriander
- 1-2 red chilli pods (chopped finely)
- 1 garlic pods (crushed)
- pinch of salt
- Blend all the ingredients until combined.
- Remove to serve in a bowl
Now sit down and dip your freshly fried du pain frire in some lovely chutney 🙂
Zahra, The Cake Architect
Catless is most probably the best fried chicken ever created. Not most probably, it IS the best fried chicken ever. Full Stop. It is a crispy thin chicken combined with chilli and coriander to make a slightly spicy fried snack. Of course you can adjust the amount of chilli according to how much you want.
These images show the Catless when they have been dipped in a some bread crumbs. This is what adds the great crunch to the Catless.
When I was in school, I would get Catless almost everyday for lunch, because we had such a large stock at home. I would eat Catless in anything be it with spaghetti or in a sandwich. Trust me when I say, Catless is delicious with spaghetti and tomato sauce although my group of friends thought I was crazy when I said so!
The great thing about Catless is that you can store it in the freezer and fry a few of days later (Explained below*) . So if you are running late you can quickly fry these and put them in a sandwich with some butter. We always have a Catless store at home and can satisfy our cravings all the time!
I’m currently learning how to cook which explains the lack of cakes and baked goods recently. Do not worry though because baked posts will soon come back! Have you got any suggestions for recipes you want me to post? Leave a comment below telling me what recipe you would like!
These pictures are making me hungry, Lets get straight to the recipe now!
Mauritian Catless Recipe
- 1 pound chicken Breast
- 2-3 cloves of garlic
- 1-2 chillis (according to taste)
- 1 tsp salt
- 4-5 sprigs of fresh coriander leaves
- Optional: A few slices of onions (personally I don’t put onions because I don’t like their taste in catless)
- Breadcrumbs (To coat)
- Beaten Egg (To coat)
- Vegetable Oil (For Frying)
- Blitz the chicken, garlic, chilli, salt, coriander leaves, onion (optional) in a food processor until combined.
- Make small balls of the mixture.
- Pass the mixture through the bread crumbs and flatten to make a oval shape.
- Dip the mixture through the beaten egg
- Fry in vegetable oil until golden brown
- Remove to serve and Enjoy!
*Tip: You can always pass the mixture through the bread crumbs then store it in the freezer. It is only when the catless will be fried that it is passed through the beaten egg
– The Cake Architect
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Gateau Piment or Chilli Bites as my mum likes to call them, are one of the BEST street food snacks here in Mauritius. Gateau Piment literally translates to Chilli Cakes in English.
If it was up to me, I would eat gateau piment everyday. However they are not the healthiest of snacks due to the fact that they are fried.
The images above show the gateau piment balls before they were fried.
The typical way of eating gateau piment is freshly fried with some butter in di pain maison (Mauritian type of bread). It is incredibly delicious and the gateau piment adds a great crunch to this sandwich.
For all those who have had a gateau piment before you know exactly what I am talking about when I say that these little balls of chilli and dhal have a beautiful crunch rich in taste and flavour.
Although the exterior is quite hard, it is relatively soft inside thanks to the dhal consistency.
Lets get on to the recipe now!
The recipe only requires 5 ingredients and is so easy and fast to make. You can also make the batter and store it in the freezer for about a week or two.
Gateau Piment Recipe
- 1 cup Yellow Split Pea (aka Dhal ti pois in Mauritius)
- 1 green chilli, according to taste
- 1/2 tsp salt, according to taste
- 3 sprigs spring onion
- vegetable oil (for frying)
- Soak the yellow split pea overnight in a bowl of room-temperature water (If this is not possible you may soak it early in the morning and make the gateau in the late afternoon)
The Next Day
- Using a colander, strain the excess water from the dholl
- In a food processer insert all ingredients and mix until combined
- Heat up a frying pan using vegetable oil
- Makes little balls of the mixture
- Fry until golden brown
- Remove to cool and Enjoy!
– The Cake Architect