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These were interesting and quite spicy. Not 100% sure I considered them worth the effort or the calories. Maybe the oil needed to be hotter? Or maybe the one ingredient I couldn’t find was a make or break kind of thing? Not sure, but either way these probably won’t get made again. The jalapeno poppers I’ve made in the past are simply too tasty to get bumped out for these.

All of that said I enjoyed the adventure of creating and trying them, and I don’t regret making them.

P.S. if you can find the mango powder (amchoor powder) let me know where you find it!

Jalapeno Bhajis ( adapted from Chipotle)

12 large jalapeno’s

Filling:

2 Tbs sesame seeds

2 tsp ground cumin

2 tsp amchoor powder (I used 2 tsp fresh mango)

2 Tbs minced chipotle chilies in adobe

2 tsp fresh lime juice

2 tsp water

Dash salt

Batter:

2 c flour

½ tsp turmeric

¼ tsp baking soda

¼ tsp salt

1 ½ c water

Vegetable oil for frying

Slit each jalapeno down the length of the pepper, gently removing the seeds and membranes.

Place all of the filling ingredients in a food processor and pulse until completely combined.

Wisk together all of the batter ingredients and set aside.

In a large pot heat 6 inches of oil to about 375° (I didn’t check the temperature – you might want to).

Spread about 2 tsps of the filling inside each jalapeno, top with a little batter to help seal the peppers. Dip the filled jalapenos in the batter, coating fully. Place into the oil, a few at a time, and fry for about 5 minutes or until nicely browned. Remove from the oil with a slotted spoon and allow to drain.

Sprinkle the finished bhajis with more amchoor powder.

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