Di Pain Frire

Di Pain Frire Food Recipe


200 grams of besan (gram) flour

1 tablespoon white flour

1 tablespoon spring onion finely chopped

1 teaspoon baking powder

1/4 teaspoon crushed garlic

1/4 teaspoon crushed ginger

Salt to taste

Oil for frying

Bread slices (one day old)



Cut the bread slices into halves.

Sift besan and white flours, together with the baking powder, into a mixing bowl.

Add all the other batter ingredients, finely chopped spring onions, salt, crushed ginger and garlic to the sifted flours. Mix with sufficient water to form a non running batter that would cling to the eggplant, bread slices or piment carri.

Heat oil over medium heat in frying pan.

Wash in running water the bread slices. Dry with kitchen towel paper and dip each slice into the batter coating each side in a uniform manner. Deep fry battered bride slices a few at a time so that the battered pieces are not touching each other. Fry each side until a light brown golden colour is obtained. Be careful as the besan batter can easily get overcooked.

Drain on kitchen towel paper and serve hot with chilli sauce or chatini pomme d'amour and cotomili.



Madeleine's recipe : Di Pain Frire

Discover more of Madeleine’s Mauritian cuisine in

‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe