Mirchi Pakora | Mirchi Bhajiya
Mirchi Pakora | Mirchi Bhajiya is a popular Indian snack or appetizer. It is made from green chilies dipped in chickpea (besan) batter and deep fried to give it a golden color and crispy texture.
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.