Disco Bhaji

PREPARATION

1. In a pan, add 150 grams tamarind pulp, 1/2 teaspoon black salt, 1 teaspoon paprika, and 1 teaspoon cumin powder. Mix well and boil for 7–8 minutes.
2. Remove from heat and cool for 10 minutes.
3. Take the 220 grams thick green chili and slit them lengthwise, cut the sides slightly, and remove the seeds using a spoon. Keep aside.
4. In a bowl, add 150 grams gram flour, 50 grams rice flour, 1/2 teaspoon red chili, 1 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1 teaspoon carom seeds, and 80 milliliters water. Whisk well to make a smooth, lump-free batter.
5. Dip the green chilies into the batter and deep-fry in hot oil until golden brown and crispy. Drain on absorbent paper.
6. In a small bowl, add 1 teaspoon chaat masala, 1 teaspoon red chili, and 1 teaspoon cumin powder. Mix well.
7. Cut the fried chilis into slices and fry again until crispy.  Remove from heat and transfer to a bowl.
8. Sprinkle this prepared masala over the fried disco Bhajji and toss well.
9. Serve hot with the prepared tamarind chutney.