Sumith’s chilli bites are dangerously addictive. So much so that the day before I was due to fly home, I rang Sumith and ordered two kilos of them. Unfazed by my request, he bundled them up and put them on the next bus bound for Colombo. Eighteen hours later I was munching on chilli bites as I boarded the plane.
In a large bowl, combine the flour, yeast, garlic and sugar. Mix the food colouring with
Once the dough has risen, roll it out on a lightly floured surface to a 2 mm (1/16 inch) thickness. Using a bottle top, cut out small crescent moon shapes. Heat the oil in a wok or large saucepan to approximately 170°C (325°F) (a cube of bread dropped into the oil will brown in 20 seconds). Deep-fry the dough pieces in batches for 3 minutes, or until puffy, light golden and crisp. Remove with a slotted spoon, drain on paper towel and cool.
In a large zip-lock plastic bag, put the chilli powder, salt and ajinomoto (if you aren’t using ajinomoto, add an extra
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