Crisp Jalepenos

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Crisp Jalepenos

 

1 lb. jalepeno peppers

 

For the batter:

1 cup besan (gramflour)

1 tbsp. cornflower.

1 tsp. crushed cumin seeds

1/2 tsp. turmeric powder

1/2 tsp. chili powder

salt to taste

 

Wash and slice jalepenos into long strips. Remove seeds. Soak in salted water

for 10 minutes.

Mix all the ingredients mentioned in the batter to make a smooth thick paste.

Squeeze water from the jalepenos, dip in batter and deep fry over high flame

till brown.

Serve hot with sweet sauce.

Makes 20 to 25.

 

 

 

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