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.
GATO CRAVATE
Ingredients:
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
Method:
- 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
17 comments
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October 29, 2013 at 11:36 am
Alzhina
you must add 1 tsp of fish sauce in the dough it taste better
October 31, 2013 at 8:08 am
prerrnamirchi
thanx for the tip!
February 4, 2015 at 8:46 pm
Mala
What happens if I do not put any ajinomoto
February 8, 2015 at 5:00 am
prerrnamirchi
u may safely omit the ajinomoto mala 🙂
February 18, 2015 at 12:13 pm
Ansu
I had a strange craving for those for a couple of days. came across your recipe today and had to give it a try! came out perfect. I will reduce the salt though next time and remove the ajinomoto, for personal consumption.
thanks!! 🙂
March 2, 2015 at 3:32 am
prerrnamirchi
thank u ansu!
June 12, 2016 at 1:53 pm
Angela Lee-Baw
Thanks for recipe 🙂 do you have recipe for the sweet one? I found a recipe in French but my French is bad 😦
June 12, 2016 at 5:06 pm
prerrnamirchi
Hello Angela! Sorry but I dnt have the recipe for the sweet version.
September 24, 2016 at 10:26 am
Begue Marie Christine
Hi, its the same, with little salt and no ajinomoto. You just have to prepare a sirop, using sugar and water that you will need to boil, after just dip in the cake.
September 25, 2016 at 3:43 am
prerrnamirchi
Thanks for sharing Marie Christine!
February 13, 2017 at 10:58 am
Rosa
Bonjour,
I discovered your recipe, and I’m looking forward to try. Nevertheless, let me told you that ajinomoto is a terrible ingredient. It makes me allergic. Some countries prohibited it. I think it’s important to propose an alternative.
Have a nice day.
Rosa
February 13, 2017 at 3:03 pm
prerrnamirchi
thanks rosa. you can omit the ajinomoto from the recipe. one reader has mentioned fish sauce, maybe it helps with the taste.
April 2, 2017 at 2:30 pm
Sanjana
Hello I am following your page since one month I am really motivated to try your recipes,I am studying in France,my classmate Italian ask me some mauritian recipes.i suggest her your page.she was too glad when I cooked some laddu for her
April 2, 2017 at 7:31 pm
prerrnamirchi
Thank you Sanjana! Hope u get to try more recipes from InspiredtoBake. University days are the best time to discover your potential in the kitchen 🙂
March 10, 2018 at 9:47 pm
Diana
Is Gato Crabe the same recipe, but with sesame seeds?
August 10, 2018 at 7:11 am
prerrnamirchi
Hi Diana I really don’t know but I think it’s the same dough shaped differently
June 15, 2019 at 11:50 pm
Diana
I don’t understand how to shape it? Do you just twist it? You should do a youtube video, as there is none for this, but lots on other Mauritian foods like napolitaines.