Title: GATEAUX PIMENTS
Categories: Appetizers, Usenet
Yield: 4 servings
1/2 lb Chana dall (split yellow peas)
3 sm Onions (button-sized)
6 Onion springs
4 Watercress sprigs
2 Green chilies
1 Parsley sprig
1 t Turmeric
1 t Thyme
1 t Salt
1/4 t Black pepper, freshly ground
Soak the dall in cold water for a day, then drain thoroughly.
Chop all the vegetable ingredients finely. Place the dall in a
food processor and process to a paste. Decant into a bowl, add
turmeric, salt and pepper, and vegetable ingredients and mix
Heat oil in a deep-frying pan. When it is hot, roll walnut-sized
pieces of the paste in the palm of the hand and drop in to the
oil to fry until golden brown. Remove from the oil and drain the
gateaux on kitchen towels. Serve hot, with drinks.
* Savoury spice balls -- This recipe is from the kitchen of Fred
Hopper, and is originally from the isle of Mauritius. Fred often
serves these as delicious late-night snacks, to accompany drinks.
* The choice of drinks served will depend on how spicy you make
the gateaux: cool beer or lager usually goes down well.
: Difficulty: moderate
: Time: 1 day soaking dall. 30 minutes preparation, 10 minutes
: Precision: Weighing of ingredients is best, but measures can be
: Dr. Fred Hopper, NERC Computer Services,
: British Geological Survey, Keyworth, Nottingham, UK.
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