8 green chili peppers
1.5 cups gram flour or besan
3/4 - 1 cup water
1/4 tsp turmeric, ground
1/4 tsp carom seeds or ajwain (optional)
Pinch of baking soda
Salt to taste
Oil for deep frying
Wash and pat the chili peppers dry. Use a mild, thick, chili like poblanos or cubanelles. In India, Bhavnagari chili is a good option.
You can slit the chili and deseed it to lower the heat level, but do this carefully so you don't break the chili. An alternate version can have a spiced potato mixture or paneer cheese mixture stuffed inside the chili.
Mix water with the flour and seasonings until you get a thick batter. Batter should thickly coat the chili and not fall off.
Heat oil in a wok for deep frying.
Dip the chili in the batter and coat well on all sides. Drop in the oil and fry till golden and crispy.
If batter is thin or part of chili is not coated, it might cause oil splatters. Stand back a bit to avoid burns.
Serve along with other types of pakoras like onion or potato, or serve on its own as a spicy side for a meal.
Makes 8 chili fritters