Jalapeno fritters
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Every Indian/Andhra soul would have tasted this quintessential street food at least once in their life time. Unlike Chat vendors who have different types of chat on the same cart, these vendors dedicate their carts exclusively to these fritters. My Dad used to bring these home while coming from work, wrapped in a crumpled old newspaper with some onions sprinkled over 4 or 6 Bajjis. As a kid, I never thought much of them, honestly. I craved for the Pav Bhajis and the Gol Gappas more. And, I never understood the yum factor in these until I moved out and came to the States. If I crave these now, the best you can get here are what are called the Cut Mirchi with some masala stuffed in and cut in two. But, the authenticity and the simplicity of the bandiwallahs' fritters are simply lost. <br />On a rainy day, I doubt if the mind does not wander to make Jalapeno fritters or for that matter, any fritters. Veggies generously dipped and coated with seasoned Chickpea batter, deep fried and eaten by the mouthfuls is what we as a family of 4 used to do on a rainy and a cozy weekend. Search on the internet for this recipe, rest assured, you will find gazillion different recipes, with and without stuffings. I am following my intuition in making this dish, trying to replicate the best Mirchi Bajji I ever tasted. I like a 1/8 tsp of thick tamarind pulp rubbed inside of the Jalapeno and then coat the outside with the Chickpea batter.
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