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       Madeleine Philippe

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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Bringele Frire
(Egg Plant Fritters)
Piment Cari Frire
(Chili in Batter)
Du Pain Frire
(Bread slices fried in batter) Share 
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  1. 200 grams of besan (gram) flour
  2. 1 tablespoon white flour
  3. 1 tablespoon spring onion finely chopped
  4. 1 teaspoon baking powder
  5. 1/4 teaspoon crushed garlic
  6. 1/4 teaspoon crushed ginger
  7. Salt to taste
  8. Oil for frying
  9. 1 big round eggplant
  10. green piment carri
  11. bread slices (one day old)
  12. Other variations:
    sliced potatoes or cauliflower florets .

The same batter may be used with a variety of vegetables.

Refer below for alternative French batter.

pain frire
bringele frire
piment frire


  1. Slice eggplant lengthwise in 1/4 - 1/2 cm thin slices. You may or may not cut the piment carri into halves lengthwise. Cut the bread slices into halves.
  2. Sift besan and white flours, together with the baking powder, into a mixing bowl.
  3. 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.
  4. Heat oil over medium heat in frying pan.
  5. Wash in running water the eggplant slices. Dry with kitchen towel paper and dip each slice into the batter coating each side in a uniform manner. Deep fry battered eggplant 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.
  6. Repeat same process with the bread slices and the piment carri.
  7. Drain on kitchen towel paper and serve hot with chilli sauce or chatigni pomme d'amour.
Alternative Batter: French Style  


  1. 1 1/4 cups (150 grams) plain white flour
  2. 1 tablespoon olive oil
  3. 2 eggs separated
  4. 2/3 cup (150 ml) milk
  5. Salt to taste
  6. For the vegetables:
    You can also use with this batter  zucchini and zuchini flowers.


  1. Sift the flour into a mixing bowl. Whisk in the salt, milk and oil, then the egg yolks, whisking until the batter is smooth and homogenous.
  2. Cover and let rest for 2 hours.
  3. Beat the egg whites to stiff peaks and fold into the batter.
  4. Dip in the vegetables, then drop into the hot oil a few at a time. Fry for 1 to 2 minutes or until golden brown.
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Madeleine Philippe © 2010 
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Copyright Notice: Please be advised that permission is granted to viewers of these recipe pages to print recipes only for their own personal use. Permission is not given for webmasters of other web sites to copy any of the recipes for redisplay on their web sites. Webmasters are however free to provide links to this recipe page, if they so desire. Permission may be given for the use of  sample recipes for  promotional purposes. Contact Madeleine Philippe with your request.
Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.