Hot Pepper Bhaji
Hot Pepper Bhaji (hot peppers in pea batter) – Indian cuisine recipe. This dish is a savory appetizer – chili pepper in batter, fried in vegetable oil, for this recipe it is better to take green hot pepper. As a batter, not simple wheat flour is used, and not even buckwheat or oatmeal, but pea. Pea flour is more dense, with small grains, and quite satisfying. Sifting flour before cooking batter is not necessary. Along with cornmeal, pea flour is very well combined with spices that are used in India. The only thing is that it’s hard to guess how much salt you need to pour into the batter. It is best not to add salt, but sprinkle salt with pepper in batter before serving.
Hot pepper bhaji ingredients
Hot pepper bhaji recipe
To cook a Indian cuisine recipe hot peppers bhaji, wash, dry and cut the chili pepper in half, keeping the tails. Peel the cut hot pepper from seeds and partitions. To remove excess bitterness from hot pepper, it can be poured with cold water for 1 hour after cleaning, and then dried with a paper towel.
Pour pea flour into a separate deep bowl, if there is no pea flour, you can use corn. Add turmeric and grated cumin with salt to the flour. Wash mint and cilantro, dry, finely chop and add to the flour. Put ghee and mix until smooth, it is better to do it by hand - it’s more convenient. Then gradually pouring water, mix everything well in a thick batter.
Pour vegetable oil into a deep frying pan with a layer of at least 5 cm and put on fire. Put hot pepper in the prepared batter, mix and put in a pan with heated vegetable oil alternately. Hot pepper should be fried on both sides until golden brown. After frying, put pepper on a paper towel to remove excess fat. Before serving, sprinkle hot pepper with lemon juice and serve with green chutney.