Bharwa mirchi ka pakora
(Stuffed green chili fritters)
Mirchi ka pakora is a spicy delicious treat for those who
enjoy the hot green chilies. It is perfect with hot cup of tea on rainy days. To
prepare these stuffed mirch pakoras green chilies are stuffed with spicy boiled
potatoes then they are dipped in besan flour batter (gram flour) and deep
fried. They are so many different ways to prepare these spicy pakoras, if you
do not like hot then use mild chilies. If you do not want to stuff the chilies
then use finger chilies, just dip them in the batter and fry them, either way
they are delicious.
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Ingredients:
8 to 10 thick green chilies 2 Cups gram flour (besan) 1 Teaspoon red chili powder ½ Teaspoon carom seeds (Ajwaiin) 1 Teaspoon salt or to your taste 1½ Cup of water or as needed 2 to 3 cups of vegetable oil for frying Cooking measurement conversion Measurement converter |
 Green chilies
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Ingredients for filling: 2 Boiled potatoes 3 Tablespoons fine chopped onions ½ Teaspoon red chili powder 1 Teaspoon salt or to your taste 2 Teaspoons lemon juice |
 Potato stuffing
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Direction for making the stuffing:
1. Peel and mash the boiled potatoes coarsely either by hand or potato masher.
(do not make a potato paste)
2. Add chopped onions, red chili powder, salt and lemon juice and mix with mash
potatoes. Keep it aside.
1. Peel and mash the boiled potatoes coarsely either by hand or potato masher.
(do not make a potato paste)
2. Add chopped onions, red chili powder, salt and lemon juice and mix with mash
potatoes. Keep it aside.
Directions for making the pakors:
1. Wash and pat dry all the pakora chilies.
2. With the knife make one slit along the length of the chili, from under the stem
to above the end of the chili one at a time, make sure you do not slit all the way
to the bottom or cut through the other side of the chili.
3. Remove the seeds and membrane to reduce the heat.
4. Green chilies are crisp they might break when stuffing them to avoid that keep
them in hot water for 10 to 15 minutes so that they become soft.
5. Now stuff the chilies, with your fingers pry open the slit of chili one at a time,
take a spoon full of potatoe stuffing and stuff the pepper, spread evenly
through chili, push the slit closed so that potatoes settle down inside, keep them
aside. Repeat until you stuff all the peppers. Set aside.
1. Wash and pat dry all the pakora chilies.
2. With the knife make one slit along the length of the chili, from under the stem
to above the end of the chili one at a time, make sure you do not slit all the way
to the bottom or cut through the other side of the chili.
3. Remove the seeds and membrane to reduce the heat.
4. Green chilies are crisp they might break when stuffing them to avoid that keep
them in hot water for 10 to 15 minutes so that they become soft.
5. Now stuff the chilies, with your fingers pry open the slit of chili one at a time,
take a spoon full of potatoe stuffing and stuff the pepper, spread evenly
through chili, push the slit closed so that potatoes settle down inside, keep them
aside. Repeat until you stuff all the peppers. Set aside.
Stuffed green chilies
6. In a bowl mix gram flour, carom seeds, red chili powder and salt, add little
water at a time in the flour and with the hand mixer beat it for a minute or until
it become a smooth batter. Batter should be thick in consistency.
water at a time in the flour and with the hand mixer beat it for a minute or until
it become a smooth batter. Batter should be thick in consistency.
Besan (gram flour)
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Besan Batter (gram flour batter)
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7. Heat 2 to 3 cups of oil in frying pan or a kadhi, for 5 to 6 minutes keep the heat
to high then turn it to medium high, so that oil heats up quickly, in 7 to 8
minutes oil will heat up then turn the heat down to medium. The correct
temperature is important.
8. To test the oil to see if it is ready, drop a little batter if it rises immediately to
the surface and sizzles, the temperature is correct, if it get brown quickly it
means it is too hot then turn the heat down, if it is sink to bottom and do not
simmer it means it is not hot enough, and the pakoras will absorb too much oil
and remain greasy, adjust the heat accordingly.
9. Now take 1 stuffed chili at a time and dip in the gram flour batter, making sure
the chilies are well coated with the batter and gently drop them into hot oil.
to high then turn it to medium high, so that oil heats up quickly, in 7 to 8
minutes oil will heat up then turn the heat down to medium. The correct
temperature is important.
8. To test the oil to see if it is ready, drop a little batter if it rises immediately to
the surface and sizzles, the temperature is correct, if it get brown quickly it
means it is too hot then turn the heat down, if it is sink to bottom and do not
simmer it means it is not hot enough, and the pakoras will absorb too much oil
and remain greasy, adjust the heat accordingly.
9. Now take 1 stuffed chili at a time and dip in the gram flour batter, making sure
the chilies are well coated with the batter and gently drop them into hot oil.
Heat the oil
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Drop batter coated peppers in hot oil
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10. Let the pakoras fry for 1 minute, with the spatula flicker some oil over the
pakoras then with the pierced spatula turn the pakoras around and let them
fry, after 1 minute turn them back again. Keep the heat to medium.
11. With the spatula keep flipping the pakoras upside down for 6 to 7 minutes or
until the pakors become golden brown.
12. Once pakoras become golden brown with the spatula take them out from the
oil and place them on the plate over paper towel so that excess oil is absorbed.
pakoras then with the pierced spatula turn the pakoras around and let them
fry, after 1 minute turn them back again. Keep the heat to medium.
11. With the spatula keep flipping the pakoras upside down for 6 to 7 minutes or
until the pakors become golden brown.
12. Once pakoras become golden brown with the spatula take them out from the
oil and place them on the plate over paper towel so that excess oil is absorbed.
Pepper pakoras become golden brown
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Place the fried pakoras over paper towel
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13. Once you take all the pakoras out of the oil, turn the heat down to low,
because oil is hot and when you drop another batch of pakoras in the oil they
will fried quickly and they will not be crisp.
14. Drop another batch of pakora in the oil, and then raise the heat up to medium.
Repeat the process until all the pakoras are made.
15. Serve pakoras hot with coriander chutney or tomato ketchup.
16. If the pakoras are too big then cut them in small pieces and serve.
Tips:
1. If you use hot chilies then pakoras will be very hot but if you prefer mild then
use milder chilies.
2. If the chilies are big and thick you will need more boiled potatoes and other
ingredients.
because oil is hot and when you drop another batch of pakoras in the oil they
will fried quickly and they will not be crisp.
14. Drop another batch of pakora in the oil, and then raise the heat up to medium.
Repeat the process until all the pakoras are made.
15. Serve pakoras hot with coriander chutney or tomato ketchup.
16. If the pakoras are too big then cut them in small pieces and serve.
Tips:
1. If you use hot chilies then pakoras will be very hot but if you prefer mild then
use milder chilies.
2. If the chilies are big and thick you will need more boiled potatoes and other
ingredients.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Paneer pakoras (Fritters) Samosa (Aloo muttar samosa)
Chole aloo tikki Poha with green peas
(Chick peas & pottato patties)
Aloo pakoras (Potato fritters) Upma
Aloo tikki (Potato patties) Dahi vadas (Urad dal pakoras with yogurt)
Paneer pakoras (Fritters) Samosa (Aloo muttar samosa)
Chole aloo tikki Poha with green peas
(Chick peas & pottato patties)
Aloo pakoras (Potato fritters) Upma
Aloo tikki (Potato patties) Dahi vadas (Urad dal pakoras with yogurt)
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