Green Anaheim Peppers
8 Green Anaheim Peppers [mildly hot] with stems.
2 Cups Chickpea flour [Besan flour]
1/8 teaspoon Cumin Powder
1/8 teaspoon Coriander Powder
1/8 teaspoon Turmeric
1/4 teaspoon Red Chili Powder
1 teaspoon finely chopped Cilantro
1/2 teaspoon salt or according to your taste
3/4 Cup Water
5 cups Vegetable/Canola/Corn/Peanut oil
Wash Anaheim peppers and completely dry them using paper towel.
First mix all of the batter ingredients in a medium size bowl – except for water.
Add water in batches – stir it using whisk to ensure the batter is lumps-free.
In order for the batter to stick to the peppers, it should have a bit thicker consistency.
Add peppers in the batter and make sure peppers are coated with the batter from all sided.
Heat oil over a medium high heat for two minutes or till hot.
Deep fry peppers from all sides for up 1 to 2 minutes or till they turn golden brown.