Chilli candy recipe

" Pepper candies are savory aperitifs very popular on Reunion Island. It is a Reunionese specialty that originates from India. "

Ingredients Sweets Peppers For 8 to 10 people

• 500 g. large dry peas. (Cape peas)
• 1 tablespoon of salt
• 2 teaspoons of turmeric
• 1 teaspoon of cumin
• 1 inch of ginger. 30 to 50 g. Optional
• 1 small bunch of parsley or fresh coriander, cotomili
• 1 bunch of green onions
• A few green peppers. According to your tastes
  
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Preparation of chilli candies

First, let the dry peas soak in cool water for about 12 hours, for example overnight.
Roughly chop the parsley and green onions.
Then drain and remove the skin from the peas. Then mix them finely to obtain a puree. Then add the finely chopped ginger, salt, turmeric, cumin, parsley and chopped green onions and mix again to mix the preparation well.

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Take 1 tablespoon of the preparation, flatten it in the palm of your hand, lightly oiled, so as to obtain a disc 4 cm in diameter, to a thickness of about 1 cm.
Make a small hole in the center of the disc with your pinky finger.

Then place them in the freezer for about an hour so that they hold well when frying.
Heat an oil bath in a pot or pan then fry the chilli candies. Let them brown. When they have a nice amber color, remove them and place them on absorbent paper.
Serve hot or warm preferably.

To learn more about the gastronomy and cuisine of Reunion

thanks to Yohan Payet for the receipts of Réunion.

Tell us in the comments below, if you liked it !!!

OTHER RECIPES FROM REUNION ISLAND

• Chicken Curry Recipe
• Shrimp curry recipe
• Rougail Sausage Recipe
• Samosas recipe
• Rougail Boucané recipe
• Lobster curry recipe
• Vanilla Duck Recipe
• Rougail Pineapple Recipe
• Rougail Boudin recipe
• Cabri Massalé recipe
• Chilli candy recipe
• Stuffed Peppers Recipe
• Recette Cari de Poisson
• Potato Cake Recipe
• Recette Gâteau de chouchou aux raisins et au rhum
• Recette Cari de poisson
• Recette cari de Thon au combava
• Recette gâteau TI SON
• Recette bouchons 
• Recette riz cantonais