Updated: Mar 24
Preparation and Cooking time: 35 Minutes: Serves 4
20 Thin Green Chillies
½ tbsp Ajwain Seeds (Ajamo)
½ tsp Salt
1 tbsp Lime Juice
1½ cup Chickpea Flour (Gram Flour)
1 tsp Ginger-Garlic Paste
¼ tsp Turmeric Powder
¼ tsp Red Chilli Powder
¼ tsp Black Pepper
Salt to taste
Oil for Deep Frying
Wash, cut the chillies in half and remove some seeds from them.
Put them in the plate facing up, now sprinkle the ajwain seeds, ½ tsp salt and ½ tsp lime juice, dust them with some chickpea flour and keep aside.
Meanwhile, heat the oil in a wok on medium heat for deep frying.
Make a batter in a big bowl by adding the chickpea flour, ginger-garlic paste, turmeric powder, red chilli powder, black pepper and salt. Add water and make a thick and runny consistency batter.
Once the oil is hot enough, deep each chilli in the batter and drop them into the oil, fry them till they become light golden brown turning them occasionally.
Remove them on a kitchen paper towel-lined dish, repeat the above same frying for rest.
Enjoy hot with carrot and cucumber raita or on its own!