Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, peri peri bow tie crisps. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Peri-peri is a cultivar of Capsicum frutescens that was originally produced by Portuguese explorers in Mozambique from the malagueta pepper and then spread to other Portuguese territories. This Portuguese Chicken, called Peri Peri Chicken with Crispy Potatoes is one of those dishes that makes winter a little more bearable. It's hearty and satisfying and warms the soul with its deep smoky flavors.
Peri peri Bow Tie Crisps is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Peri peri Bow Tie Crisps is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook peri peri bow tie crisps using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Peri peri Bow Tie Crisps:
- Prepare 500 gms maida
- Take 1/2 cup water
- Prepare 2 tsp salt
- Prepare 1 tsp ajwain
- Make ready For between the layers
- Get 3 tbsp rice flour
- Take 3 tbsp ghee
- Make ready For sprinkling
- Get As needed Peri peri masala
- Get For frying Oil
Serve it with some rice or baked potatoes and some coleslaw too! We have first tried Peri Peri chicken sauce at a Nando's restaurant in Australia, many years ago and it was like love at first sight. PERi-PERi, also known as the African Bird's Eye Chilli, is the key to our legendary, flame-grilled PERi-PERi chicken. PERi-PERi sauce combines unmistakable flavor with a kick of heat that gently builds on the tongue and culminates in a full-body experience.
Steps to make Peri peri Bow Tie Crisps:
- Take maida in a mixing bowl, add salt, ajwain & with water make a semi-soft dough & set aside for 10 mins.
- Heat oil for frying in a pan, in another mixing bowl take equal quantities of rice flour & ghee & mix well.
- Now make 3 same size chapatis out of maida dough, apply the ghee & rice flour paste on 2 chapatis & place them one over the other (basically stack them), cover with third chapati & lightly press the edges.
- Cut equal strips out of the chapati, keep them little fat, then in the middle of the stripe make a small cut with a knife, stretch the cut carefully with your hands & invert one side of the stripe into the cut & bring it out from the other side, this will give you a bow shape.
- Deep fry all the bows on medium to high heat & once they turn golden brown remove from oil & sprinkle peri peri masala over it & serve.
Peri Peri Sauce should be garlicy, spicy, lemony, tangy and utterly addictive. It's based on the peri peri chili or African Bird's Eye Chili where it gets it's flavourful heat, adding several herbs and spices plus plenty of lemony tanginess to balance the sauce. Use as a dip for your chicken or mix some into mayonnaise or hummus! To make Peri Peri Chips, just shake some smoked paprika, chili powder, garlic powder and white pepper into your chips! Make your own peri peri, or piri piri, sauce at home with this recipe.
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