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Core the apples. Slice each apple into 8 to 9 slices.
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Keep the apple slices in the bowl of water to prevent discoloration while you get the oil hot and mix the batter.
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Heat oil in a medium kadai ( preferably ) or any heavy bottom deep saute pan. ( use medium heat)
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while the oil is heating, mix the 3/4 C chestnut flour, cumin, salt, paprika, cayenne and half cup of water to make a batter. The batter should look like a pan cake batter. Add more water if needed.
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Put the flour for dredging on a plate.
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Now make an assembly line - take the Apple slices out of the water, on to the four for a quick dredge, then into the batter and then into the pan for frying. Fry until brown and crisp on both sides. Remove and drain excess oil before serving.
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Serve with chutney or a dash of chaat masala.