Chili candies are a true culinary institution in Reunion Island. They certainly hold a wonderful childhood memory for me. These small, crispy, and spicy bites, often served as an appetizer or snack and sold in markets, are a perfect example of the fusion of Indian and Creole influences found on the island. Gluten-free and bursting with flavor, they are prized for their texture and spicy taste. Here's a simple recipe to prepare these "delicious" candies at home and share them with your guests or even yourself (like we did tonight with the family).
Ingredients
Preparation
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Drain the Cape peas or lentils (after soaking them overnight in water) and blend them in a food processor until you get a grainy paste.
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Add the finely chopped garlic, ginger, chilies, green onions and coriander to the paste. Mix well.
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Incorporate the cumin, turmeric and salt, then mix until you obtain a smooth paste.
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Form small, slightly flattened balls with your hands. To make them easier to cook, place the chili candies in the freezer for an hour beforehand.
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For traditional cooking: heat the oil in a deep pan or deep fryer. When it is very hot, carefully add the chili candies in small batches.
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Fry until golden brown and crispy. Drain on paper towels.
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For an airfryer version: I chose to cook them in airfryer mode, in my Ninja Foodi: brush the chili candies with oil on both sides and cook for 20 minutes in airfry mode in the Ninja Foodi.
