Du Pain Frire, which roughly translates to "Fried Bread," is a famous street food snack in Mauritius. Basically a crispy fried bread in batter, it's frequently dipped in a delectable Chatini, or chutney, made primarily of tomatoes, chilies, and coriander leaves.
Hundreds of Mauritians eat it every day, and it's sold alongside Gateau Piment and other street food delicacies.
This is a friend's grandmother's recipe, and she suggests using sliced bread that is at least a few days old to enhance the flavor of the Du Pain Frire. All you have to do to make the chutney is blend all of the ingredients together until they are well blended.
- Besan flour (200g)
- 1 tbsp flour (white)
- 1 tablespoon coarsely chopped spring onion
- 1 tbsp baking powder
- 1 tsp garlic paste
- 1/4 teaspoon ginger paste
- Season with salt and pepper to taste. Heat the oil in a frying pan.
- 1 baguette, preferably from the previous evening
Instructions for Cooking:
- Cut the bread into 2cm thick slices across the grain.
- In a mixing bowl, sift the besan and white flours together with the baking powder.
- Toss the sifted flours with the remaining ingredients, including finely chopped spring onions, salt, crushed ginger, and garlic.
- Add enough water to make a non-running batter that will stick to the bread.
- In a frying pan, heat the oil over medium heat.
- Dip each slice of bread into the batter, evenly coating both sides.
- Deep fry a few pieces of battered bread at a time, making sure the battered pieces do not contact.
- Fry each side until it turns a light brown golden color.
- Use caution because the besan batter can quickly overcook.
- Serve with tomato chutney or chilli chutney on the side.