Gato dipain or dipain frire is a typical Mauritian snack that is almost invariably found at the stalls of those selling an assortment of fritters/ gato deluile. But has anyone among you ever tried to make this from scratch ? To all my friends currently residing overseas, here’s the recipe for gato dipain to quench any cravings you might be having away from our beloved motherland. A great way to use up bread that has gone stale in the bread bin for a day or two, these fritters can be made within minutes and are to be served hot along with condiments like coriander chutney or chili sauce.

GATO DIPAIN

Ingredients:

baguette or pain viennois

1/2 cup chickpea flour/besan

1 cup all purpose flour

1/2 teaspoon kitchen salt

1/4 teaspoon ground pepper

1/4 teaspoon baking soda

1/4 teaspoon orange food colour

1/2 teaspoon garlic/ginger paste

1 1/4 to 1 1/2 cups cold water

1 bunch spring onions, chopped

1 bunch coriander leaves, chopped

Vegetable oil, for deep frying

Method:

  • In a large bowl, combine chickpea flour, all purpose flour, baking soda and food colour.

  • Add the garlic, ginger, spring onions, coriander leaves, salt and pepper according to taste.

  • Gradually add water to form a thick batter. Cut the bread slices according to desired size.

  • Heat oil in a frying pan. Take one slice of bread, dip in the batter and place on frying pan.

  • Repeat the process for all the bread slices. Cook on medium heat, then flip to the other side.

  • Cook until both sides turn to a light brown color. Remove and drain on kitchen towel paper.

  • Serve the fritters hot with an assortment of coriander chutney, tomato chutney or chili sauce.

Gato Dipain