Piment Cari is part of the traditional fritters and is very popular street food in Mauritius. This fritter is an essential appetizer during an aperitif in Mauritius, just like the Samoussa or the Dipain Friere.
- Besan flour (200g)
- 1 tbsp flour (white)
- 1 tablespoon coarsely chopped spring onion
- 1 tbsp baking soda
- 1 tsp garlic powder
- 1/4 teaspoon ginger powder
- Season with salt and pepper to taste. Heat the oil in a frying pan.
- a couple of large round chiles (10)
Instructions for Cooking:
- 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 sticks to the chiles or piment cari.
- In a frying pan, heat the oil over medium heat.
- Rinse the chilies under running water. Dry with kitchen towel paper before dipping each slice into the batter and evenly coating each side. Slit the piment carri in half and wash away the little seeds if you don't like it hot.
- Deep fry a few battered chilies at a time, making sure the battered pieces don't 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 chili chutney on the side.