Heat oil in thick bottom pan, temperature should be 375F.

Wash the peppers and make a slit in the center of caribe peppers, scoop out the seeds, make sure to keep the stem intact.

In a small pan add besan/chickpea flour, rice flour, salt, chili powder, asafoetida and add water to to make loose pancake batter.

Take peppers with its stem and dip in the batter, makes sure to cover the entire pepper both inside outside covered with batter.

Carefully transfer the batter covered peppers into the hot oil, fry flipping in between until it becomes golden brown color.

Remove from the oil using a slotted spoon transfer to kitchen towel to remove excess oil.

Enjoy with ketchup.