Ingredients
- 3¾ oz 1 cup (110 g) besan (chickpea flour)
- ¼ teaspoon sea salt
- ¼ teaspoon chilli powder
- vegetable oil for frying
- 8 large green chillies
- lemon wedges and sea salt to serve
How to Make It
- Combine the besan, salt and chilli powder in a bowl. Add 170 ml (5½ fl oz/2/3 cup) cold water and whisk to make a smooth batter.
- .Pour about 2 cm (¾ inch) vegetable oil into a non-stick frying pan. Heat the oil over high heat. When the surface of the oil is shimmering, dip half the chillies in the batter, making sure they are coated all over.
- Lower the battered chillies into the hot oil and cook for 6–8 minutes, turning them often using metal tongs, until the batter forms a golden and slightly puffed crust around the chillies. Drain on paper towel while you cook the rest. Serve with lemon and sea salt.
