Bring home the heat and a numb ass tongue from an Indian street fair with these crispy jalapeño fritters. Drink a lot of beer when eating these. So the combination should be eat, eat, beer, eat, beer, eat, eat, beer, beer, beer, eat, beer on repeat.
For the Fritters:
- 7 jalapenos (roughly 250 grams)
- 1 cup gram flour
- 1/4 cup corn flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cayenne pepper
- 1/3 cup water, plus more if needed
- 4 cups vegetable oil
- Salt, to taste
For the mint chutney:
- 1 cup mint leaves
- 2 cloves garlic
- 2 green chile
- 4 tablespoons yogurt
- 1 splash lime juice
- Salt, to taste
- To make the fritters, remove the stalks from the jalapenos, drain the liquid out of them, and rinse in cold water. Set aside. If you’d like to make the peppers less spicy, slice them open and remove the seeds, then soak them in cold water for a few minutes to remove the spice.
- 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
This is hot, but not as hot as this shit…