Heat 100 ml of mustard oil in a pan, add the gram flour, stirring continuously until lightly browned, transfer to a bowl and leave to cool.
Prepare the chops by cutting the rack every two bones, leaving only one bone per chop.
Marinate the chops with malt vinegar, salt,chilli powder and turmeric powder;set aside.
Blend the green chillies, garlic, raw papaya and star anise in a food processor with 20 ml of mustard oil, into a smooth paste and set aside.
Mix the paste and gram flour mixture into the marinated meat, check seasoning and leave refrigerated for a minimum of 2 hours.
The chops are now ready to be skewered and cooked in a tandoor, grill or barbecue.