المكونات
- Double-cream yoghurt 260g
- SpinneysFOOD Fresh Mint leaves 2 handfuls
- Garlic 1 clove
- Lemon 1
- SpinneysFOOD Garam Masala ½ tsp
- SpinneysFOOD Fine Sea Salt 3/4 tsp
- Chickpea flour 60g
- SpinneysFOOD All-Purpose Flour 65g
- Baking powder 2 tsp
- SpinneysFOOD Crushed Chilli 2 tsp
- Mild curry powder 1 tbsp
- SpinneysFOOD Fresh Coriander A handful
- Green chillies 2-3
- Leeks 2
- SpinneysFOOD Bottled Drinking Water 200ml
- SpinneysFOOD Pure Sunflower Oil For frying
Nutrition (Per serving)
- سعرات حرارية 397
- دهون 25g
- المشبعة 4.7g
- بروتين 9.2g
- الكربوهيدرات 38.2g
- السكريات 7.6g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
لقيمات الفلفل الأخضر الحار مع الزبادي بالنعناع والغارام مسالا
South African 20 Mins Prep · 25 Mins Cook
- Place the yoghurt, mint, garlic, lemon, garam masala and ¼ teaspoon of salt in a blender and pulse until smooth. Adjust the seasoning, if needed. Refrigerate.
- In a medium bowl, combine the chickpea flour, all-purpose flour, baking powder, spices and ½ teaspoon of salt.
- Roughly chop the coriander. Deseed and finely slice the chillies and finely slice the leeks.
- Place the coriander, spinach and spring onion along with the dry ingredients in a bowl. While stirring, slowly pour in the water until you reach a dropping consistency, adding more water if needed.
- Preheat a large pot of oil to 180°C, if you do not have a thermometer, test the oil with a tiny drop of flour. It will immediately sizzle up. Using a tablespoon as a measure, drop in the chilli bite batter into the hot oil, cooking until golden, approx. 5 minutes. Drain on paper towels.
- Serve the green chilli bites with the mint-yoghurt dip.