Easily mistaken for a deformed capsicum, the bhavnagri chilli is usually stuffed with paneer, cheese, potato or even mixed vegetables and then deep-fried. Start our meal with this crunchy starter.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. 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.Today I am using potatoes for stuffing , all time favorites and easy to make .Serve hot with tamarind chutney and green chilli chutney or tomato chutney , or tomato sauces .
8 – 10 Bharawan Mirch (Pickle Green Chillies)
For the filling:
3 Boiled meshed Potatoes
1/2 tsp Red Chilli Powder
1/2 tsp cumin seeds
1 tsp fennel seeds
1/2 mustered seeds
1/2 tbs dry mango powder or lemon juice
1/2 tsp garam masala
1 tsp finely chopped coriander leaves
1/4 tsp finely chopped Ginger
1-2 finely chopped green chilli
Pinch of asafoetida
Salt to taste
For the covering
1 1/2 cup Besan (Bengal Gram Flour)
1/2 tsp Red Chilli Powder
Pinch of Turmeric Powder
salt to taste
chopped green coriander leaves
1/4 tsp Ajwain (carom seeds)
Oil for frying
Wash, wipe and slit the chillies along the length.Now make a long cut with help of knife at upper surface of Chillis as shown in pic . Remove the seeds from the chillies..
Take a heated pan , put the oil ,asafoetida
,add cumin seeds , mustered seeds fennel seeds , green chilli , ginger turmeric powder . When the seeds crackle add Meshed boiled potatoes, Mix it and cook for 4-5 min at medium flame.
Now add salt , red chilli powder (optional), dry mango powder , Pinch of garam masala mix it and cook for 2-3 min
Add chopped green coriander leaves .and mix it now stuffing is ready to filling . Keep a side for cooling
Now take a medium size bowl and add gram flour , salt , garam masala , ajwain ,1 Pinch Turmeric Powder
chopped green coriander leaves ,Mix all the ingredients for the covering and add enough water to prepare a thick batter
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. .
Dip the stuffed chillies in this batter . Cover it with batter . make sure the chilies are well coated with the batter and gently drop them into hot oil.
fry in hot oil till it is golden in color. fry it at medium flame.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.
Now the crispy and spicy stuffed chilli is ready to eat !!!!!!
Serve hot with tamarind chutney and green chilli chutney or tomato chutney , or tomato sauces . If the pakoras are too big then cut them in small pieces and serve.
Note :-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