Molagai
Equipment
- Bowl
- Kadai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 150 g Gram (Chickpea) flour (1 cup)
- 1 teaspoon Ajwain seeds
- 10 Green chillies
- 4 teaspoons Amchoor
- Vegetable oil for deep-frying
- Salt
Instructions
- Put the flour and ajwain in a bowl.
- Season with salt.
- Mix in enough water to make a thick batter.
- Slit the chillies lengthways down one side and fill with a little amchoor and salt.
- Heat enough oil for deep-frying in a kadhai or deep, heavy-based pan to 180 degree C / 350 degree F, or until a cube of bread browns in 30 seconds.
- Working in batches, dip each chili into the batter and then carefully drop into the hot oil .
- Deep-fry for about 2-3 minutes, or until golden brown.
- Remove with a slotted spoon.
- Drain on kitchen paper (paper towels).
Nutrition
Serving: 4gCalories: 197kcalCarbohydrates: 34gProtein: 9gFat: 3gSaturated Fat: 1gSodium: 399mgPotassium: 317mgFiber: 8gSugar: 9gVitamin A: 15IUVitamin C: 14mgCalcium: 17mgIron: 2mg
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