Roasting the gram flour first is a smart move, it removes that raw note and makes the filling deep and nutty. I like that you add the leftover mix at the end so it coats the chilies, those little crispy bits are gold. I always end up picking the fiercest one on the plate and then pretend it is not spicy at all. Do you ever add a spoon of crushed peanuts for extra texture, or do you rely on fennel for that?
Yes! We can add peanuts but this time I add only fennels … and roasted gram flour make it really amazing… I am so glad that you like this 😀
Fennel-only sounds lovely, that sweet pop with the nutty besan is hard to beat. I might try a peanut version next time for a bit of crunch. Quick one though, do you temper the spices in mustard oil or switch to a neutral oil for frying the chillies? And do you scrape out most of the seeds or keep a little for heat?
I use mustard oil … and don’t remove the seeds … I’ll also try it with peanut next time 😀
Mustard oil with the seeds left in sounds perfect for that punch. A little amchur or a squeeze of lemon at the end could balance the heat and nuttiness if you like. Do you heat the mustard oil till it just starts to smoke first, or keep it gentle for the fennel aroma?
I heat the oil till smoke start to come … we can add lemon juice if don’t have amchur