COCONUT CHILI FRIES
AN UNBELIEVABLE DEEP-FRIED CHILI SNACK FOR CHILI LOVERS
Ingredients
for the stuffing:
1) Medium hot
green chilies – 100 gm.
2) Grated
coconut – 50 gm.
3) Powdered
salt – 5 gm.
4) Asafoetida
powder – ¼ teaspoon
5) Turmeric –
¼ teaspoon
Ingredients
for the tempura:
1) Chickpea
flour (besan flour, chena pitte in
Konkani, kadalapodi in Malayalam) – 75 gm.
2) Rice powder
(Putte podi) – 25 gm.
3) Powdered
salt – 3 gm. (1/2 teaspoon)
4) Water – 100
ml.
5) Oil – to
deep-fry
To prepare:
Slit each
green chili lengthwise on one side. Mix the grated coconut, the salt, the
asafoetida and the turmeric powder nicely with your fingers. Stuff each chili neatly
and set aside (see tip).
Put the chickpea flour, the rice
powder, the powdered salt and the water in a small vessel. Mix nicely and set
aside.
Set a frying pan or wok on high
heat. Pour in the cooking oil. As soon as the oil is hot (do not let it smoke),
roll each chili in the batter, taking care to keep the stuffing intact and
release into the hot oil. Avoid overcrowding the pan as we do not want the
chilies to stick to one another.
A minute later, bring down the heat
a bit and turn over the chilies carefully so as to fry all sides uniformly. As
soon as you feel the tempura getting crisp as you turn them (it takes just a
few minutes depending on the heat), lift them out and drain off the excess oil.
Your delicious coconut chili fries are ready to serve. Serve hot with rice,
porridge, cherupayar kanji, biriyani,
fried rice, bread, tea, coffee or wine.
Enjoy!!!
Tip:
If you want
the chilies to be less hot, just scrape off all the seeds before stuffing. Use
a bit more of the grated coconut as well, to compensate for the seeds.
guess it s not the chilly we get from street vendors na, its usual curry chilly na, must be very pungent right?
ReplyDeleteYou are absolutely correct deeps.
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