10-12 chilli's of your taste, personally I use the long green finger chillies that you use for pickling, or green banana chillies.Sliced but not cut in half.
1 cup sieved gram flour.
a pinch of hing (asafoetida)
a pinch turmeric,
1/8 tsp baking powder,
1/2 tsp salt, or to taste,
amchoor powder (dry mango powder)
Or aloo masala (spiced potato)
Directions:- pre heat a pan with enough oil to coat the chillies on a medium heat.
1) This step is optional, but if you prefer a milder taste, run your knife along the chilli ensuring that you don't slice the chilli in half (You should do this to all of the chillies even if you are not pre- boiling them,) boil the chillies in very salty water for 2-5 minutes and cool before dipping into the batter.
2) Mix all of the first 5 of the ingredients together in a large bowl and mix in enough water to make a nice thick batter.
3) Dip the chillies into the batter and then fry on a medium heat for a few minutes, turning once and then drain onto kitchen paper. Repeat with the remaining chillies.
serve with finely chopped raw onion and chutney's and pickles of your taste. ENJOY!! :-)