Madras Fried Chile Fritters (Molagai Bajii)
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
2 cups vegetable oil
1/2 cup corn flour
1/2 cup rice flour
1 tsp. salt
1/2 cup water
2 tsp. ground cumin
10 green New Mexican chiles, roasted and peeled, stems on, slit length-wise on one side
Heat the oil in a skillet or wok over low heat.
Combine the flours and the salt in a bowl and add a teaspoon of the warm oil. Blend in the water and whisk to make a thick batter.
Turn the heat under the skillet or wok to high. Rub the ground cumin inside the chiles and dip them in the batter. Reduce the heat to medium and fry the chiles in the oil for 2 minutes, turning once, or until they are golden brown all over.
Yields 4 servings.
Recipe by Dave Dewitt.