Simple Masala Chilli Crisp
A flavorful condiment that elevates any dish with its unique blend of spices and crunch.
Servings: 4 servings
Equipment
- Skillet
- Blender
- Mixing Bowl
Ingredients
Main Ingredients
- 10-15 pieces Dried Red Chilies Kashmiri or Arbol recommended.
- 6-8 cloves Garlic Finely chopped.
- 1 2-inch piece Ginger Peeled and minced.
- 2 medium Shallots Finely chopped.
- 0.5 cup Sesame Oil For frying.
- 2 tablespoons Rice Vinegar Adds acidity.
- 2 tablespoons Poppy Seeds For crunch.
- 1 teaspoon Salt Adjust to taste.
- 1 teaspoon Sugar Balances heat.
Instructions
- 1. Prepare the dried red chilies by removing stems and seeds. Toast them in a skillet over medium heat for 2-3 minutes until fragrant.
- 2. Finely chop the garlic and ginger. In the same skillet, add sesame oil and sauté garlic and ginger for 2-3 minutes until golden.
- 3. Add chopped shallots and cook for 5-7 minutes until soft and translucent.
- 4. Transfer toasted chilies to a blender and pulse to a coarse powder.
- 5. Add chili powder back to the skillet with shallots, then mix in poppy seeds, rice vinegar, salt, and sugar. Cook for another 2-3 minutes.
- 6. Adjust consistency with more sesame oil if desired. Remove from heat and let cool.
- 7. Transfer to a clean jar and store in the refrigerator.
- 8. Enjoy as a topping or dip!
Notes
Store in an airtight container in the fridge for up to four weeks. Adjust spice level by varying the type and amount of chilies used.