Kerala Achappam

Ingredients

• 🫙Ginger Garlic Paste1 tsp
  
• 🧂Saltto taste
  
• 🌶️Green Chili2, finely chopped
  
• 🌶️Turmeric Powder1/2 tsp
  
• 🫙Vegetable Oilfor deep frying
  
• 🫙Asafoetidaa pinch
  
• 🥚Eggs4
  
• 🌾Gram Flour1 cup
  
• 🌶️Ajwain1/2 tsp
  
• 🌾Rice Flour1 cup
  
• 🫙Sesame Seeds1 tsp
  
• 🥥Grated Coconut1 cup
  

Instructions

1. 1

   Make the batter: whisk the rice flour with the eggs, gram flour, salt and just enough water for a thick, clinging consistency.

2. 2

   Get the oil shimmering but not smoking; steady medium-high is the fritter zone.

3. 3

   Fry in batches of six or so, nudging them apart; crowding drops the oil temperature and the crunch.

4. 4

   Let them take their colour slowly; deep gold means cooked centres and shattering crust.

5. 5

   Serve hot with chutney and fried green chilies, dusted with chaat masala if you're feeling street.