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
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.