After all those Diwali sweets, I’m sure you must have a craving for something light, something crisp… something salty! Here’s a simple recipe for a popular Mauritian snack, the gato cravate, which will definitely curb your desire for a savoury tidbit. A pinch of asafoetida/hing is what I add to the dough if I’m making it for a special occasion but you can easily personalise it with a dash of your favourite spice. Maybe I should warn you in advance of the strong addictive nature of this homemade snack as you might have none left to serve to guests once you start sampling.
1 1/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp table salt
1/8 tsp ajinomoto
2 tbs vegetable oil
1/4 cup cold water
Vegetable oil, for frying
- Dissolve salt in water. Sift flour into a large bowl and make a well in the centre.
- Add baking powder, ajinomoto, oil and water. Knead to form a smooth, non sticky dough.
- Roll out dough to about 0.5cm thick and cut into rectangles 7cm long x 3cm wide.
- Make a vertical incision about 3 cm long through the centre of each piece of dough.
- Push one end of the rectangle through the central incision to form a butterfly knot.
- Shape all the pieces in a similar way while you heat oil in a large frying.
- Deep fry dough on both sides until it is crisp and golden brown in colour.
- Drain well on absorbent paper before serving. Store in an airtight container.
Deep Fried to Golden Perfection