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
For the bajji (fritters):
jalapeños (roughly 250 grams)
water, plus more if needed
Salt, to taste
For the mint chutney:
Salt, to taste
In This Recipe
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.
An Indian food-writer with a penchant for cookbooks with obscure ingredients, Aysha spends most of her time adapting recipes from the world over in her small-town south-Indian kitchen with her mother, and recording the successful experiments at www.malabartearoom.com. When not tinkering about in the kitchen, she can be found reading up on possible Game of Thrones theories that will bring back Jon Snow.