Indian chilli poppers

Recipe from: July 2012

Ingredients 26
Servings 15
Time 00:20

Ingredients

  • Pakora Batter:
  • 1
    cup
    besan (chickpea) flour
  • 1/2
    tsp
    hot red chilli powder
  • 1/2
    tsp
    coriander powder
  • Handful fresh chopped coriander
  • 1/4
    tsp
    aniseed
  • 1/4
    tsp
    oregano seeds (not powder)
  • 1/2
    tsp
    salt
  • 1/4
    tsp
    garam masala
  • 4
    cloves of garlic, crushed and made into a paste
  • 1
    tsp
    ginger, crushed and made into a paste
  • 2
    Tbs
    oil added to mixture
  • Roughly 125ml water (you can use sparkling water for extra crunchy batter)
  • Chillies and filling:
  • 15
    large green or red chillies, cut open and deseeded
  • 1
    small onion, finely chopped
  • 2
    cloves of garlic, crushed and made into a paste
  • 1/2
    tsp
    ginger, crushed and made into a paste
  • 1
    tsp
    cumin seeds
  • 1/2
    tsp
    chilli powder
  • 1/4
    tsp
    turmeric powder
  • 1/2
    tsp
    coriander powder
  • 1/4
    tsp
    garam masala
  • 1/2
    can
    chickpeas
  • Handful fresh chopped coriander
  • 500
    ml
    oil for frying
 

Method

00:20
 
For Batter:
Grind together the garlic and ginger until well combined
In a bowl add the besan flour and add all the dry ingredients and fresh  coriander
Add ½ a cup of water (125ml) slowly to the flour mixture while stirring constantly until you have a watery paste (you can use a spoon or your hand as the Indians do)
Add the garlic and ginger paste then the oil for the batter and mix well
Let the batter rest while you prepare the chillies and chickpea filling

Chillies and filling:
Cut the chillies length ways and carefully remove most of the seeds, set them aside to be stuffed later
In a small pot heat the oil until hot
Add the onion and fry until brown stirring occasionally
Add the garlic and ginger and fry for another minute before adding the cumin seeds for another minute
Next add the chilli, turmeric, coriander and garam masala powders, fry for a few second and lastly add the chickpeas and fry for 5 more minutes in the onion mixture – add some water if necessary
When finished add the coriander leaves and roughly crush with a potato masher
Heat the oil in a deep pot while you fill the chillies with spoonfuls of the chickpea mixture
When your chillies are filled dip them into the batter and fry until golden brown – about 3 – 5 minutes

Serve with coriander chutney and mango chutney.

Reprinted with permission of Damian Ettish.
 

 

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