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Makes: 20
Cooks: Hob
Prep:15 minutes.
INGREDIENTS
80g flour
¼ tsp salt
½ tsp ground cumin
¼ tsp carom seeds (optional) or dried thyme
100 ml water
20 birds eye chillies
Allergens are marked in bold
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
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
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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