Masala Stuffed Mirch Pakora (Spicy Stuffed Green Chilli Fritter)

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I already have shared the recipe of Bharwa Mirch ka Pakora or Stuffed Mirch Pakora, where chilli or mirch is stuffed with spicy potato mixture. This is a variation of it, where the ‘mirch’ is stuffed with spicy mixture and then fried coated with batter made of ‘besan’ or gram flour. This spicy chilli fritter is absolute yum!

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Ingredients:

For the Pakora Stuffing:

  • Besan or Gram Flour – 6 Tbsp
  • Red Chili Powder – ½ tsp
  • Roasted Cumin Powder – ½ tsp
  • Roasted Coriander Powder – ½ tsp
  • Amchur Powder – ½ tsp
  • Chaat Masala – ½ tsp
  • Turmeric Powder – 2 pinches
  • Lemon Juice – 2 tsp
  • Black Salt – To taste
  • Panch Foran or Bengal Five Spices – ½ tsp
  • Hing or Asafetida – 1 pinch
  • Mustard Oil – 1 Tbsp

For the Pakora Batter:

  • Besan or Gram Flour – 100 gms
  • Rice Flour – 2 tsp
  • Red Chili Powder – ½ tsp
  • Turmeric Powder – ¼ tsp
  • Carom Seed or Ajwain – ¼ tsp
  • Baking Soda – 1 pinch
  • Salt – To taste
  • Water – As required to make the batter

Other ingredients:

  • Bhavnagri Chilies / Mild Spiced Long Chilies – 5-6
  • Oil – For deep frying
  • Chat Masala – For serving
  • Black Salt – For serving

Steps:

  1. 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.
  2. Heat mustard oil in a pan and temper with panch foran and hing.
  3. Now add other ingredients mentioned under for making the stuffing.
  4. 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.
  5. Meanwhile stuff the chillies. With the help of a small spoon or with hand carefully. Wipe any excess stuffing from the outside of the mirch.
  6. Heat oil in a deep frying pan. Let the oil heat to its smoking point, then reduce heat.
  7. Dip the stuffed mirchis one at a time in the batter. Coat them carefully from all the sides.
  8. 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.
  9. Take out the mirch pakoras on kitchen napkin to soak excess oil if any.
  10. Sprinkle chaat masala and black salt. Serve hot with green chutney with hot cup of tea by side.
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