Phondi Shishito Peppers with Garlic CrispsLevel up your campfire snack game. Naveen Rajadhyaksha of Mumbai Spice Company introduces us to the Indian technique of phondi and brings it to the underrated shishito pepper. Phodni creates a complex, flavored oil for frying your peppers. Just when you thought it couldn’t get any better, add crunchy garlic crisps and cumin seeds to top them off. Make these peppers once and they will become a favorite in your campfire snack rotation.
Phondi Shishito Peppers with Garlic Crisps
- 1 lb Shishito peppers
- 2-3 medium cloves of garlic sliced paper-thin
- 1 Tablespoon whole cumin seeds
- 1 teaspoon flakey sea salt
- 1 Tablespoon neutral cooking oil
- Over medium flame, heat a FINEX 12” Skillet. Add neutral cooking oil and heat until slightly smoking.
- Begin the Phodni process: Tilt the FINEX 12” Skillet creating a pool of oil on one side. Add garlic slices and fry them in oil until they begin to change color. Once the garlic slices are light brown, use a spoon to remove them from the oil. Set aside for later. They will crisp up while resting.
- Add the peppers to the skillet and coat them in the flavored oil. Once the peppers are oiled, fry for 1-2 minutes without moving to create a blistered texture.
- After 2 minutes, begin to move the peppers around until each side has made contact with the hot skillet. The peppers will change shape as they cook.
- Once the peppers have flattened, add whole cumin seeds and sauté for 1 minute longer.
- Remove the peppers from heat, plate, and top with crushed garlic crisps and flakey sea salt.