Servings - 3 to 4

Ingredients:

• 7-8 large mild chillies (mild green peppers)

• 1 teaspoon tamarind extract

• 1 cup of gram flour (chickpea flour)

• 3 tablespoons rice flour

• 1/4 teaspoon turmeric

• 1 teaspoon chilli powder (reduce for mild)

• 2 teaspoons salt (or to taste)

• 1/4 teaspoon baking powder

• ½ teaspoon garam masala (optional)

• Water as needed (Start with 1 cup of water)

• 1/4 teaspoon carom seeds (ajwain)

• Oil for deep frying

Method:

1. Wash and slit the chillies lengthwise, remove seeds if you prefer less heat.

2. In a small bowl, add tamarind extract, 1/4 teaspoon salt and 1 tablespoon water.

3. Mix well and apply the mixture inside the chillies.

4. In a large bowl, mix gram flour, rice flour, turmeric, chilli powder, salt, and baking powder.

5. Add water slowly and make a thick coating batter.

6. Pour batter into a tall glass.

7. Hold chilli by the stem, dip fully and lift slowly.

8. Let the extra batter drip off for 1-2 seconds.

9. Put gently into the hot oil and fry until golden and crisp.

10. Sprinkle some chat masala and serve hot.