Mirchi Pakora | Mirchi Bhajiya
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Mirchi Pakora | Mirchi Bhajiya | Chili fritters | Mirchi Ke Pakode recipe | How to make Mirchi pakora with video and step by step instructions
Mirchi Pakora | Mirchi Bhajiya is a popular Indian snack or appetizer . In India, it is common to see street side vendors frying these Mirchi pakora . As the sizzle of oil fills the air, crowds of people draw around he stall , mesmerized by its aroma.
This is a favorite monsoon street snack when people enjoy hot and crispy snacks along with a cup of Karak Chai. Im pretty sure it would taste great with
Why make Mirchi Pakoda
Comforting
Crowd pleasing
Versatility of flavors
Spicy flavor and crispy texture
Gluten free and vegan
Easy to pack and share
What is Mirchi Bhajiya
Mirchi Bhajiya snack is made from green chilies dipped in chickpea (besan) batter and deep fried to give it a golden color and crispy texture.
The term ‘mirchi‘ refers to chili peppers in Hindi, and ‘bhajiya‘ or ‘pakora‘ means fritters.
Ingredients
For Measurements refer to the RECIPE CARD further below.
Gram flour – Besan
Rice flour
Green chili
Dry spices – salt, red chili powder, turmeric powder, carom seeds
Baking soda – Cooking soda
Water
Oil for frying
Video
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How to make Mirchi pakora with step by step instructions
Mirchi (green chilies) Stuffing
Wash and pat dry the green chilies.
Slit open the green chili and remove seeds as much as possible.
In a bowl mix dried mango powder(amchur), coriander powder and salt.
Fill a pinch of mixture in the green chilies.
Preparing the batter
In a mixing bowl add gram flour, rice flour, turmeric powder, salt, baking soda, hand crushed carom seeds. Mix well.
Add water as required and mix with a whisk. Allow the batter to rest for 10 min.
Batter should be of thick pouring consistency. Refer to video.
Frying
Heat oil in a kadai.
Dip the Mirchi stuffed with dry masala into the batter and coat completely.
Deep fry in hot oil on medium flame. Flip and fry till half done.
Take out the half done Mirchi ke pakode. Let them cool down for a minute.
Press them a little with your palm and refry them until golden brown and crisp.
Drain off the Mirchi Pakode over kitchen paper to remove excess oil.
Serve with green chutney and hot tea.
How to serve
Serve hot Mirchi Pakoda with Green Coriander Chutney, Sweet Tamarind Chutney or Hot Chili Garlic Sauce. Enjoy with a cup of Karak chai or Hot Cardamom Coffee Latte alongside.
Tips for Perfect Potato Pakora
The gram flour batter should be of a thick pouring consistency.
Always check the temperature of oil by dropping some batter in the hot oil. If the batter globule sizzles, turns to a pale color and comes to the surface , then the oil is ready for frying
You may add a tablespoon of hot oil to the batter just before frying for crispiness.
Fry in small batches. Don’t overcrowd the frying pan.
It is advisable to eat Pakoras when just out from the frying pan. However if it is a must to keep for some time, then place them on a cooling rack and not a plate or absorbent paper.
Looking for some more snacks ? Here we go….
Roasted Potatoes with Herbs and Feta
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Recipe
Mirchi Pakora | Mirchi Bhajiya
Equipment
- mixing bowl
- Wok or Kadai
Ingredients
For Stuffing in Chilies
- 12 green chilies any big size and less spicy variety
- ¼ tsp salt
- ¼ tsp dried mango powder
- ½ tsp coriander powder
For Batter:
- 1 cup gram flour/Besan
- 1 tbsp rice flour optional
- Salt to taste
- 1/8 tsp turmeric powder
- 1/8 tsp carom seeds
- A pinch baking soda
- Water
- Oil for frying
Instructions
Mirchi (green chilies) Stuffing
- Wash and pat dry the green chilies.
- Slit open the green chili and remove seeds as much as possible.
- In a bowl mix dried mango powder(amchur), coriander powder and salt.
- Fill a pinch of mixture in each chili.
Preparing the batter
- In a mixing bowl add gram flour, rice flour, turmeric powder, salt, baking soda, hand crushed carom seeds. Mix well.
- Add water as required and mix with a whisk. Allow the batter to rest for 10 min.
- Batter should be of thick pouring consistency. Refer to video.
Frying
- Heat oil in a kadai.
- Dip the Mirchi stuffed with dry masala into the batter and coat completely.
- Deep fry in hot oil on medium flame. Flip and fry till half done.
- Take out the half done Mirchi ke pakode. Let them cool down for a minute.
- Press them a little with your palm and refry them until golden brown and crisp.
- Drain off the Mirchi Pakode over kitchen paper to remove excess oil. Serve with green chutney and hot tea.
How to serve
- Serve hot Mirchi Pakoda with Green Coriander Chutney, Sweet Tamarind Chutney or Hot Chili Garlic Sauce. Enjoy with a cup of Karak chai or Hot Cardamom Coffee Latte alongside.
Notes
- The gram flour batter should be of a thick pouring consistency.
- Always check the temperature of oil by dropping some batter in the hot oil.
- If the batter globule sizzles, turns to a pale color and comes to the surface , then the oil is ready for frying.
- You may add a tablespoon of hot oil to the batter just before frying for crispiness. Fry in small batches.
- Don’t overcrowd the frying pan.
- It is advisable to eat Pakoras when just out from the frying pan.
- However, if it is a must to keep for some time, then place them on a cooling rack and not a plate or absorbent paper.
FAQ
What variety of green chilies or mirchi pakora
Use a larger size variety of chilies that are less fiery than the small ones. Bhavnagri chilies are suitable . Bhajji Mirchi too have a mild flavor and are moderately spicy.
Can any other spices be added to the batter
Yes you can experiment with dried oregano,red chili flakes, kasuri methi or dried mint leaves.
Why are my Pakoras not crisp
The batter might be too runny or thick or baking soda is less.
Why are my Bhajiya greasy
Oil is not hot enough or too much of baking soda.
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Wow! The smell of Mirchi pakora is definitely a magnet to draw customers. I love the easy recipe you have shared. It is something I will definitely start stuffing the mirchi with dry masala like you have suggested. But I am curious: Why do you take the half-done pakoda and cool it, then refry it? How does it help?
Just refrying without cooling is of no good. Cooling the pakodas a bit and then refrying makes them crispier.
So tempting. Haven’t made these in a long time. Like how you’ve added amchur powder to the filling. I usually mix salt, coriander powder and partially crushed ajwain. Am sure amchur changes the flavour. Perfect snack for the cold season.
Glad to know your way of making mirchi pakoda. Believe me, adding amchur enhances the flavors of these pakoda.
Oh yumm, mirch pakora is a favorite at home. And wow double frying them to crisp and crunchy texture, totally awesome! Pakore with some hot chai, a perfect evening snack and a great appetizers for parties! Lovely share!
Double frying makes it really crispy. Yes! Chai is perfect to go with it.
double frying the pakoda is such a handy tip ! the stuffing and the entire platter of this mirchi bhajji is too tempting to pass up 🙂 awesome share
Truly, these mirchi pakoda are my favorite too. That’s why I thought of sharing on my blog too. Happy that you liked it.
I find it hard to get these chillies here, but will certainly benefit from your tip to double fry. No wonder it tastes so crispy and so good.
Seema, availability of such kind of chilies depends on the season. However, if I get a spicier variety, I apply some salt on the chilies for sometime. Then rinse and stuff them.