Name: Indian chilli poppers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 15 servings
Cuisine: Accompaniment
Ingredients: 1 cup chickpea flour; 1/2 tsp chilli powder; 1/2 tsp coriander ground; fresh coriander handful, chopped; 1/4 tsp aniseed; 1/4 tsp dried oregano seeds; 1/2 tsp salt; 1/4 tsp garam masala; 4 garlic cloves, crushed; 1 tsp fresh ginger crushed; 2 Tbs oil; water; 15 green chillies red, cut open, deseeded; 1 onion small, chopped; 2 garlic cloves, crushed; 1/2 tsp fresh ginger crushed; 1 tsp cumin seeds; 1/2 tsp chillies powder; 1/4 tsp turmeric ground; 1/2 tsp coriander ground; 1/4 tsp garam masala; 1/2 can chickpeas; fresh coriander handful, chopped; 500 ml oil for frying

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Ingredients (24)

1 cup	chickpea flour
1/2 tsp	chilli powder
1/2 tsp	coriander — ground
	fresh coriander — handful, chopped
1/4 tsp	aniseed
1/4 tsp	dried oregano — seeds
1/2 tsp	salt
1/4 tsp	garam masala
4	garlic — cloves, crushed
1 tsp	fresh ginger — crushed
2 Tbs	oil
	water
15	green chillies — red, cut open, deseeded
1	onion — small, chopped
2	garlic — cloves, crushed
1/2 tsp	fresh ginger — crushed
1 tsp	cumin — seeds
1/2 tsp	chillies — powder
1/4 tsp	turmeric — ground
1/2 tsp	coriander — ground
1/4 tsp	garam masala
1/2 can	chickpeas
	fresh coriander — handful, chopped
500 ml	oil — for frying

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Method:

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.