I first tasted this ‘Bharwa Mirch ka Pakora’ or ‘Stuffed Mirch Pakora’ while our trip to Rajasthan. This is a very popular street food of Rajasthan especially in Jodhpur and Jaipur. The way ‘Singara’ (Samosa) and ‘Aloor Chop’ (Potato Fritter) is popular in Kolkata, this Stuffed Mirch Pakora is popular in Jodhpur and Jaipur.
These pakoras are crunchy on outside but soft from inside with a tangy and spicy potato mixture. I didn’t know that these mirchis are called Bhavnagari Chilli. It the vegetable seller who told me this! They almost taste like bell pepper or capsicum but with little more heat in them. But the texture of this vegetable is same as capsicum. Before stuffing the potato mixture carefully deseed the mirchis. There are other way of making this Stuffed Mirch Pakora too, where instead of potato mixture dry masala mixture is been used. I’ll share that recipe too.
For the pakora stuffing:
For the pakora batter:
For making green chutney:
- Rinse the chilies, wipe them with a kitchen towel. Slit them lengthwise carefully but do not slit completely. Slit just to make a pocket. Scoop out the seeds carefully with a spoon. I keep the stems intact, if you wish you may cut the stems.
- Mash the potatoes with all the ingredients mentioned under for making the stuffing. Adjust salt. Keep aside.
- Make a thick smooth batter using the ingredients mentioned under for making the batter. Let it rest for 10 minutes. The batter should be of very thick consistency.
- Meanwhile stuff the chillies. With the help of a small spoon orwith hand carefully stuff the chillies. Wipe any excess stuffing from the outside of the mirch.
- Heat oil in a deep frying pan. Let the oil heat to its smoking point, then reduce heat.
- Dip the stuffed mirchis one at a time in the batter. Coat them carefully from all the sides.
- Now gently slide them in hot oil. Once it starts sizzling reduce heat and fry on low-medium heat till golden. Repeat the process for all the mirchis.
- Now put all the ingredients in a grinder for making the chutney. Mix lemon juice and salt.
- Take out the mirch pakoras on kitchen napkin to soak excess oil if any.
- Sprinkle chaat masala and black salt. Serve hot with green chutney with hot cup of tea by side.