Chilli bites always make a delicious snack to fill the gap between meals. They are also a great way to use up rice and vegetable left overs. You can add whatever bits and pieces you wish to the basic batter. The combination I have in this recipe is a family favourite, which can be served alone, or with a dipping sauce or chutney.
Ingredients:
250ml cooked rice
250ml all purpose flour
250ml gram flour
1 x 410g tin whole-kernel sweetcorn
10ml cumin seeds
15ml chopped fresh coriander
15ml chopped spring onions
1 large onion, very finely chopped
2 long green chillies, finely chopped
salt and black pepper to season
50-60ml buttermilk or yoghurt (or 2 eggs, beaten)
10ml curry powder
125ml milk or water
15ml baking powder
Method:
Heat vegetable oil in a large frying pan.
Combine all the ingredients, except the baking powder, in a large mixing bowl and mix to a dropping consistency. Stir in the baking powder, blending well.
Fry teaspoonfuls of the batter in the hot oil, about 6 at a time, until puffed and golden. Remove from the oil with a slotted spoon and drain on kitchen paper. Continue frying the batter in spoonfuls until it is all used up.
Serve warm as finger food with a dipping sauce or chutney, or just as they are.
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