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Recipe for "gateaux-pim"

NAME

     GATEAUX-PIM - Savoury spice balls
     This recipe is from the kitchen of Fred Hopper, and is  ori-
     ginally from the isle of Mauritius.  Fred often serves these
     as delicious late-night snacks, to accompany drinks.

INGREDIENTS (Serves 4-6)

     200 g     chana dall (split yellow peas)
     3         small onions (button sized)
     6         spring onions
     4         sprigs watercress
     2         green chillies
     1         sprig parsley
     5 ml      turmeric
     5 ml      thyme
     5 ml      salt
     1 ml      black pepper (freshly ground)

PROCEDURE

          (1)  Soak the dall in cold water for a day, then  drain
               thoroughly.
          (2)  Chop all the vegetable ingredients finely.
          (3)  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
               well.
          (4)  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.
          (5)  Remove from the  oil  and  drain  the  gateaux  on
               kitchen towels.  Serve hot, with drinks.

NOTES

     The choice of drinks served will depend  on  how  spicy  you
     make  the  gateaux:   cool  beer  or lager usually goes down
     well.

RATING

     Difficulty: moderate.  Time: 1 day soaking dall.  30 minutes
     preparation,  10  minutes  cooking.   Precision: Weighing of
     ingedients is best, but measures can be approximate.

CONTRIBUTOR

     Dr. Fred Hopper, NERC Computer Services,
     British Geological Survey, Keyworth, Nottingham, UK.
     Submitted by David Osborne
     Cripps Computing Centre, University of Nottingham, UK)
     osborne@vaxa.nott.ac.uk