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Tuesday 12 April 2011

Mirchi Pakoda

NOTE: In this recipe I tried to keep the batter or coating consistency a little thin to make sure that the chili and the stuffing is fried properly in less oil and also added finely chopped onions in the stuffing mixture.




Ingredients:
  • 4 large Green Chillies/JalapeƱos
  • 4 medium potatoes, boiled 
  • 2 medium Onions, finely chopped
  • 2 teaspoon Red Chilli powder
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Chaat Masala Powder
  • 1/2 teaspoon Garam Masala Powder 
  • 1/4 tsp Baking Powder
  • 1 cup Gram Flour
  • Oil for frying
Directions:
  • Slit green chillies and remove the seeds. Blanch in hot water.
  • Peel and grate boiled potatoes and add onions, red chili powder, garam masala powder, chaat masala, coriander powder and salt. Mash and mix well.
  • Divide this mixture into 4 equal portions.
  • Stuff a little of this mixture into the green chilies and also cover the chilies with this potato mixture.






  • Now prepare a thick batter using gram flour, baking powder, red chili powder, salt and about 1 cup of water.
  • Keep the batter for about 10-15 minutes.
  • Heat oil in a deep frying pan/Kadhai to a moderate temperature. Dip stuffed green chilies into the gram flour batter and deep fry until golden brown.


  • Serve hot with Green Coriander Chutney or Tangy Tomato Sauce.



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