Crispy, spicy and lip smacking green chili pakoras or fritters stuffed with peanuts, spices, dipped in a chickpea batter and fried until golden brown! It is the perfect snack to enjoy with hot tea or coffee!
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Step 1: INGREDIENTS NEEDED:
Whole green chilies (not the very hot variety but pakora or fritters variety, like Anaheim chilies)
Oil for deep frying
FOR THE CHICKPEA BATTER:
1 cup besan/chickpea flour
¼ cup rice flour
½ tsp red kashmiri red chili powder (or any mild cayenne pepper powder)
¼ tsp hing/asafetida powder
½ tsp ajwain/carom seeds
1 tbsp coriander powder
1 tsp jeera/cumin powder
1/2 tsp turmeric powder
1/8 tsp baking soda (optional)
Water as needed to make a medium thick batter
Salt to taste
FOR THE STUFFING:
¼ cup onions, finely chopped
2 tbsp freshly chopped cilantro
¼ cup roasted chutney dal (split roasted chana or chickpeas)
½ cup roasted peanuts
½ tsp red chili powder
½ tsp Indian chaat masala powder (or dry mango powder); optional
½ tsp pink salt
½ cup finely chopped onions
3 tbsp freshly chopped cilantro or coriander leaves
Few tablespoons roasted peanuts, optional
Juice of 1 large lemon/lime
Salt to taste
Green cilantro chutney
Step 2: Instructions:
Wash, dry, make a slit in the chilies lengthwise and deseed to reduce the heat and spiciness of the pakoras. Set aside.
TO MAKE THE FILLING:
In a blender jar, add the peanuts, chutney dal and spice powders.
Make a coarse paste of the chutney dal, roasted peanuts, spice powders and salt to taste
You could also use only peanuts if you do not have the chutney dal. Stir in some chickpea flour instead.
Remove; mix in onions and cilantro along with lemon juice to combine well. You should get a moist mixture.
TO MAKE THE CHICKPEA BATTER:
In a mixing bowl, stir the dry ingredients with a whisk or spoon.
Add water just enough to make a smooth and medium thick batter, just thick enough to coat the back of a spoon.
Transfer the batter to a wide pan for easy dipping of chilies.
TO PREPARE THE CHILIES:
Stuff each slit chili with the filling mixture, spooning it in and pressing until the filling is tight and fills the cavity well.
TO MAKE THE GARNISH:
In a small bowl, mix finely chopped onions, cilantro, roasted peanuts and lemon juice with some salt to combine thoroughly; set aside.
FRYING THE MIRCHI PAKODAS:
Heat oil for deep frying and once the oil is hot, dip each stuffed chili in the thick batter to coat on all the sides.
Let the excess batter drip back into the bowl and gently drop the coated chilies in the hot batter, taking care to not over crowd the oil. Immediately, spoon hot oil over the simmering chilies to fry on top.
Fry on medium high heat, tossing a couple of times and gently spooning hot oil over it until the pakoras are crispy and golden brown.
Remove and place on oil-absorbent paper lined plates. Continue frying as many of the chilies as you want. You can serve it right away!
For a more lip smacking and mouthwatering experience, slit the chili or Mirchi pakoras in the center, sprinkle onion-cilantro-peanut mixture over the hot bhajjis and serve spicy, stuffed Indian style Mirchi Pakoras/Pakodas (whole or cut into pieces) with some piping hot adrak/ginger tea or coffee!
Step 14: NOTES:
Use even sized chilies to make the pakoras.
Make sure to deseed the chilies for a less spicy bite!
Adjust the amount of spices in the batter according to personal taste.
You could also enjoy mirchi pakoras without the stuffing. Just deseed the chilies, dip in besan batter and deep fry.
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