Serves 20

INGREDIENTS

Serves 20

  • 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

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Step 1

Step 1

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.

Step 2

Step 2

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.

Step 3

Step 3

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.

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