Green Chiles 2
Besan / Chickpea Flour 1 cup
Cumin Seeds 1 tsp
Red Chilli Powder 1/2 tsp
Soda bi carb a pinch
Salt to taste
Oil for deep frying
Method of preparation:
Peel and chop the onion.
Remove stems, wash and chop green chiles.
Heat oil in a wok on medium high heat.
In a mixing bowl, add besan, cumin seeds, red chilli powder, chopped onion, green chiles, soda bi carb and salt.
Add water slowly and mix thoroughly the above mixture into thick flowy batter.
Pick up some of the above batter with cupped fingers and carefully drop big droplets into hot oil.
Let them turn light golden on both the sides and remove with a slotted spoon onto absorbent paper.
Repeat the same with remaining batter.
Serve hot with pickle rice or with any chutney.
Notes: If the consistency of the besan batter is too thick, fritters turns hard. If the consistency is too thin, fritters absorb more oil. So adjust the consistency once you test the batter by dropping small drop into hot oil.