chilli tempura with paneer cheese and Mad Cow BBQ Sauce

Papa Djabs Chilli Tempura, Indian Style


  • 10 -15 Padron peppers or red chillies if you prefer more heat
  • 250 g chick pea flour
  • 125 g rice flour
  • 20 ml Papa Djabs Sweet Chilli Sauce
  • tsp of ground turmeric
  • chopped fresh coriander
  • pinch of Papa Djabs Chilli Salt
  • 200 ml ice cold water
  • groundnut oil for frying
  • strips of Paneer cheese, small enough to go inside the chilli
  1. Wash and dry the Padron peppers
  2. Heat the ground nut oil in a deep thick bottomed pan.
  3. In a bowl, mix together the chickpea flour, rice flour, chilli sauce, turmeric powder, chopped coriander and spicy salt with cold water until it forms a smooth paste (do not use excess water, the flour mix paste should stick on to the chillies when dipped)
  4. Insert small strips of Paneer cheese into the chillies
  5. Dip the stuffed chilli into the batter mix and gently drop into the oil.
  6. Make sure fryer is set at 180 degrees
  7. Fry until golden brown.
  8. Serve hot with Papa Djabs Mad Cow BBQ Sauce for dipping
  9. Best served with a cold beer 
note Mad Cow BBQ Sauce is made by Papa Djabs and available by mail order.