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.
1 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
- 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.