Mauritian Piments Farcis

Ah the taste of these stuffed chilies….

Piments Farcis is usually served as delicious gajacks (appetizers). For this recipe, I have used Turkish chilies that are milder in taste and roomy enough to hold all of this tasty filling. If you are using a spicier chili, make sure you remove all the seeds and soak it for 10 minutes in water. This is very important else it will be impossible to enjoy your piment farci as the taste will be very spicy.

Here’s what you will need:



Once the filling has cooled down, stuff the chilies generously. Also how adorable are these bowls? I got them from a market in Tajikistan. I am clearly in love with them.


Piment Farcis are great appetizers for events. You can change the filling by making it vegetarian (cheddar/mozzarella diced cheese, corn, chopped shallots) or substituting the tuna with meat.


Look at these babies. So good!


If you have some remaining batter, you can use them for making “croquettes” or tempuras. I have used shrimps here but you can use cheddar cheese, onions, eggplant, zucchini, potato, the possibilities are endless…


So yummy!


For about 10 piment farcis

You will need:

For the filling:

  • 1 big tuna can or 250g minced meat
  • 1 shallot or small onion, chopped
  • 1/2 tsp garlic & ginger paste
  • 1/4 tsp Sundaram Spices Garam masala
  • 1/2 cup grated cheese (cheddar, mozzarella emmental) – I used Emmental 
  • Salt & pepper
  • 1 TBsp + 2 cups vegetable oil (to fry the piment farci)
  • 1 pinch Dried thyme (optional)
  • Chopped coriander or spring onions (optional)

For the chilies:

  • 10 medium chilies (turkish variety or “piment carri”)

For the batter:

  • 1 cup self-raising flour
  • 1 eggs
  • 1/2 tsp thyme leaves
  • salt & pepper
  • water as needed


  1. Mix all the ingredients for the batter and add enough water to mix. The batter should be thick enough to coat the chilies and not slide off. Let it sit for 30 mins to an hour (while you prepare the rest).
  2. In a pan, heat up 1 TBsp of oil.
  3. Add the chopped onion, ginger & garlic paste & dried thyme. Cook on low heat for 3 mins.
  4. Add the tuna, season with salt and pepper. Let it cook for about 10 mins.
  5. Take off the heat. Fold in the grated cheese and sprinkle with the cumin/garam masala. Add in the chopped herbs if any.
  6. Set aside to cool completely while you prepare the batter and chilies.
  7. Cut a small diamond shape in the middle of the chili. Take out all the seeds. Wash and dry the chilies.
  8. Once the filling is at room temperature, stuff the chilies completely.
  9. To fry the piments farcis, heat up 2 cups of oil in a big pan. The oil needs to be hot. To test it, you can put in a tiny drop of batter, it will float rapidly to the surface.
  10. Dunk the chilies one by one in the batter and slowly drop it into the hot oil. Turn in after 30 sec so that the batter rise uniformly on each side.
  11. Decrease the heat as you get to the second batch so that you don’t burn the chilies.
  12. Serve hot and enjoy!

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