Tuesday, July 1, 2008



Mirchi (big & long) - 15

Besan - 2 1/2 cups

Rice flour - 1/2 cup

Ajwain(vaamu) - 3 tsp

Tamarind - 1/2 cup

Coconut - 1/2 cup

sesame seeds(optional) - 1/2 cup


For batter:

Make batter with besan, riceflour, salt adding water. it should not be too thick or thin, it should be of the consistency such that mirchi will be nicely coated.Slit the mirchi lengthwise and take away the seeds as many as possible. Place them in bowl of hot water for 5 minutes, this will reduce little spiceness of the mirchis. Grind vaamu, tamarind, coconut, and sesame seeds if you like with 1/2 cup of besan. Stuff the mirchi with the paste and dip in the batter . Fry them in hot oil until brown.

No comments: