Jalapeno Fritters
- 1 cup Chickpea Flour
- 1/4 teaspoon Chilli Powder
- 1/8 teaspoon Cumin Seeds
- 1/8 teaspoon Salt
- 1/8 teaspoon Baking Soda
- 1/8 teaspoon Caramom Seeds
- 1/4 cup Tamarind Pulp
- 1 Onion, finely chopped
- Oil for Deep Frying
- 4 Jalapeno Peppers
- Make a small slit in the Peppers without cutting through completely, no more than 3 inches (for a 5 inch Pepper)
- For a milder version, remove all the seeds from inside using a wet paper towelrnIf you don't mind the heat, retain some of the seeds
- Place an 1/8th spoon of the pulp inside the Peppers and using your hands(wash them before and after with soap), gently rub the pulp to coat all of the insidernRepeat the same for all the Peppers
- In a medium sized bowl, combine Chickpea Flour,Salt,Cumin seeds, Chilli Powder, Baking soda, Caramom seeds if using with enough water to make a thick batter.
- To check- the batter should coat the back of a spoon when dipped.rnHeat oil in a wok for deep frying. The oil should fill 1/2 to 2/3rds of the wok
- Check if the oil is ready by dropping a small drop of the batter. If the drop slowly comes up by changing the color, the oil is ready.
- Dipping one Jalapeno at a time, drop them carefully into oil. Please be careful as the oil will be smoking hot and an oil spill can cause unforgiving burns
- Cook till both sides are golden brownrnPlace them on a tissue paper and drain the excess oil
- Make a small slit once again on the deep fried chilliesrnPlace a tablespoon of onions in the slit. Do NOT stuff it.rnServe!
chickpea flour, chilli powder, cumin seeds, salt, baking soda, caramom seeds, tamarind pulp, onion, peppers
Taken from food52.com/recipes/17195-jalapeno-fritters (may not work)