Ingredients
  • 10 long, green or yellow chillies, slit and deseeded
  • 1 cup chickpea flour
  • water (dependent on final consistency of batter)
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • Oil for frying
Method
  1. Heat oil in a fryer or wok over high heat Temp 185oC (350F). In a large bowl, combine chickpea flour, bicarbonate of soda, salt and water to form a thick paste of pouring consistency.
  2. Dip each chillie in the batter. Coat well and carefully slide into the hot oil. Fry on high for 3-4 minutes, turning occasionally until golden.
  3. Remove and drain on paper towels before serving hot with a sauce or chutney.