Chili candies are a true culinary institution in Reunion. In any case, it's a wonderful childhood memory for me. These little crispy and spicy bites, often served as an aperitif or snack, sold in markets, are a perfect example of the fusion between Indian and Creole influences present on the island. Gluten-free and rich in flavor, they seduce with their texture and spicy taste. Here is a simple recipe to prepare these “candy delights” at home and share them with your guests or yourself (like us this evening as a family).
Ingredients
Preparation
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Drain the cape peas or lentils (after soaking them overnight in water) and blend in a food processor until you have a grainy paste.
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Add finely chopped garlic, ginger, chili peppers, green onions and cilantro to the paste. Mix well.
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Add 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 cooking easier, place the pepper candies in the freezer beforehand for an hour.
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For traditional cooking: heat the oil in a deep frying pan or deep fryer. When it is hot, add the pepper candies in small quantities.
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Fry until golden and crispy. Drain them on absorbent paper.
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For an airfryer version: I chose to cook them in airfryer mode, in my Ninja Foodi: brush the pepper candies with oil on both sides and cook for 20 minutes in airfry mode in the Ninja Foodi.
