After Cyclone Dumile in January, the country has been hit a second time by cyclonic weather conditions. Imelda, the tropical depression that had been looming off the shores of Mauritius had strengthened considerably, enough to make the Mauritian population think of cancelling outdoors activities and stay close to their radio sets. I guess it’s no longer the case since most people get their updates online these days.

Another habit that has yet to die during cyclones is the traditional food that gets prepared by mothers and grandmas. Crêpes for breakfast and farata for lunch, there is usually a generous platter of gato deluil/ fritters along with steaming cups of elaichi flavoured  tea at tea time in many Mauritian households. These bite-size snacks disappear quite fast, while still hot and crispy, so everyone has to grab their share before the plate gets empty. And for now, it’s still Cyclone Warning Class 2 in Mauritius & Rodrigues!



1 cup bessan/ chickpea flour

1 tbs all purpose flour

1/2 tsp table salt

1/8 tsp paprika

1/8 tsp baking soda

3 tbs queue d’ognion/chives, chopped

1 tbs cotomili/cilantro, chopped

1 fresh green chilli, chopped

1 tsp crushed garlic & ginger

150-200 ml cold water

Vegetable oil, for frying


  • In a large mixing bowl, toss all ingredients except water. Gradually add water to combine into a thick batter.

  • The batter should have a smooth pouring consistency. Cover bowl with clingfilm and set aside for about 30 minutes.

  • Heat oil in a frying pan and add a drop of batter to the hot oil. It will rise to the surface if the temperature is correct.

  • Drop spoonfuls of batter in the pan and cook on both sides util golden. Drain well between sheets of absorbent paper.

  • Serve piping hot with chilli sauce and hot tea. Makes a wonderful snack in this cyclonic weather. About 15 pieces.

Be Safe People