Mirchi Pakora

About Mirchi Pakora

Ingredients

• Achari green chillies 8 to 10
• Nutrella soya bean oil to deep fry
• Fresh mint 1 sprig
• Stuffing
• Large potatoes, boiled, peeled and mashed 2
• Carom seeds (ajwain) ½ tsp
• Red chilli powder ½ tsp
• Turmeric powder ¼ tsp
• Ginger paste 1 tsp
• Salt to taste
• Black peppercorns, crushed ½ tsp
• Green chillies 2
• Fresh mint 8 to 10 leaves
• Batter
• Gram flour 2 cups
• Rice flour 2 tbsps
• Red chilli powder 1 tsp
• Turmeric powder ¼ tsp
• Soda carbonate ½ tsp
• Salt to taste
• To serve
• Green mint chutney to serve
• Sweet tamarind chutney to serve

How to Make Mirchi Pakora (Stepwise Photos)

Method

1. Heat sufficient oil in a kadai.
2. Take potatoes in a mixing bowl, add carom seeds, red chilli powder, turmeric powder, ginger paste, salt and crushed peppercorns.
3. Finely chop green chillies and add. Finely chop mint leaves and add.
4. Take gram flour in another mixing bowl, add rice flour, red chilli powder, turmeric powder and soda bicarbonate and mix well. Add sufficient water and whisk to make a smooth and thick batter. Add salt and mix.
5. Mix the potato mixture well. Slit the green chillies without cutting through. Stuff them with the potato mixture.
6. Dip each stuffed chilli in the gram flour batter and gently slide into the hot oil. Deep-fry till golden brown. Drain on absorbent paper.
7. Arrange the chillies on a serving plate, garnish with a mint sprig and serve with bowls of mint chutney and sweet tamarind chutney.

Additional Tips and Tricks

About chef

CHEF PRANAV JOSHI

Host of the show Budget Kitchen.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps