Recipe: Halloween Chilli Pakoras

• 80g flour
• ¼ tsp salt
• ½ tsp ground cumin
• ¼ tsp carom seeds (optional)
• 100 ml water
• 20 birds eye chillies

Allergens are marked in bold

In a bowl mix the flour and the spices and slowly add the water and combine it all well. We need a pancake kind of consistency for this batter.

Take all the chillies and make a cut into them splitting them open at the bottom. This will make sure that they don't burst while frying.

Heat the oil in a frying pan and once it is around 180°C dip the chillies in the batter and then in the hot oil cooking for 2-3 minutes until golden. Make sure to stir them carefully in the oil. Cook until golden brown, drain and serve. These are great warm or at room temperature.