Served with a mint chutney, these fritters have the perfect balance of textures and flavors: the spicy pepper against the cool mint yogurt, crispy and soft at the same time. It makes for an excellent tea time snack with a cup of hot chai.
- If you'd like to make it less spicy, gently slit open the peppers and take out the seeds. Soak in cold water for a few minutes and then pat dry.
- To check if your oil is hot enough, drop a little batter in. If it puffs up, you're ready to start frying.
- If you'd like to "fancy it up," consider stuffing the peppers with either paneer or ricotta. —Aysha | The Malabar Tea Room
- Makes 7 fritters
- For the bajji (fritters):
jalapeños (roughly 250 grams)
water, plus more if needed
Salt, to taste
- For the mint chutney:
Salt, to taste
- To make the bajjis, remove the stalks from the jalapeños, drain the liquid out of them, and rinse in cold water. Set aside.
- In a large bowl, mix all dry ingredients, except for salt.
- Pour water into the dry ingredients, and stir. The batter needs to be thick, with no lumps. Add more water if needed.
- Heat the oil in a deep-bottomed pan over medium heat.
- Once hot, carefully take 2 teaspoons of the oil from the pan and mix into the batter until well-combined.
- Dip each jalapeño into the batter, until well-coated, then slowly lower into the pan with oil.
- Using this method, deep-fry each pepper until golden. Transfer onto a paper towel.
- To make the chutney, grind the mint leaves, garlic and chiles to a fine paste. Stir in the yogurt, lime juice, and salt.
- Serve the fried peppers with the chutney.