Nov 11, 2010


Green chili (big ones) -- 10
Tamarind pulp -- 2-3 teaspoons
Salt -- 1/4 teaspoon

Chickpea flour (besan) -- 1 cup
Rice flour -- 1/4 cup
Turmeric powder -- 1/4 teaspoon
Lemon juice -- 1 tablespoon
Salt to taste

Oil for deep frying

Wash and slit chilies lengthwise from the tip towards the stalk, without slitting into two pieces. Keep the top portion intact.

Mic a cup of water with the tamarind pulp and salt and soak the chilies in this water for 10 minutes. (If you cannot take the heat of the chili better make it minimum half a hour :))

Sieve both flours together in a mixing bowl. Add salt, turmeric powder and lemon juice. Slowly add water and make a thick batter.

Heat oil in a frying pan. Takeout the chilies from the tamarind water and remove excess water carefully. (need not dry it completely but the excess water, if present will make the nbatter watery when you put them in.)

Dip the chilies in the batter to form a thick coat and drop it in hot oil. Fry both sides until light golden brown, on medium flame.

Serve hot with tomato ketchup or chutney.