Cheesy Mirchi Pakora: Indo-Italian Spicy Cheese Stuffed Chili Fritters
30 minutes
839 reads
About Cheesy Mirchi Pakora: Indo-Italian Spicy Cheese Stuffed Chili Fritters
Indulge in the irresistible Cheesy Mirchi Pakora, a unique fusion snack that blends the vibrant flavors of India with the creamy goodness of Italy. Crispy green chilies are generously stuffed with a molten mix of mozzarella and processed cheese, creating a delightful contrast of textures and tastes.
The addition of mashed potatoes and roasted peanuts adds a surprising textural depth, balancing the chili's heat with nutty and creamy undertones. Perfectly seasoned with a blend of spices, these pakoras are a lip-smacking treat perfect for any occasion, from casual snacking to exciting appetizers.
This recipe offers a unique twist on traditional pakoras, combining familiar ingredients in a way that will impress your family and friends. Get ready for a flavor explosion!
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Recipe Time & More
Prep20 minutes
Cook10 minutes
Total30 minutes
Ingredients
For the Filling
- 2 medium Potato boiled and mashed
- 50 gm Mozzarella Cheese shredded
- 50 gm Cheese cubed, processed
- 2 tbsp Peanut roasted and finely crushed
For the Batter
- 100 gm Gram Flour (besan)
- 1.5 tsp Salt or to taste
- 0.5 tsp Chili Powder red
- 0.5 tsp Mango Powder (dried mango powder)
- 0.5 tsp Turmeric Powder (haldi)
- 5 pinch Chili Powder (bhavnagari, for roasting chilies, optional), red
- Water as needed, to adjust batter consistency
- 1 Oatmeal for coating, optional
Other
- Oil as needed, for deep frying
- Tomato Ketchup for serving
- Cheese for garnish (optional), fresh
Instructions
Prepare the Chilies
- Roast green chilies lightly (optional, for a smoky flavor). Remove the stems and carefully slit them lengthwise, leaving them slightly intact at the bottom.
Make the Filling
- In a bowl, combine the mashed potatoes, shredded mozzarella, cubed processed cheese, and crushed peanuts. Mix well.
Prepare the Batter
- In a separate bowl, whisk together gram flour, salt, red chili powder, amchur powder, and turmeric powder. Gradually add water, mixing until a thick, smooth batter forms. The batter should be slightly thicker than pancake batter.
Assemble and Fry
- Fill each chili with the cheese and potato mixture. Dip the stuffed chilies into the batter, ensuring they are fully coated. Optionally, roll them in oatmeal for extra crispiness. Carefully drop the coated chilies into hot oil (around 350°F or 175°C) and fry until golden brown and crispy, about 5-7 minutes, turning occasionally.
Serve
- Remove the pakoras from the oil and drain on paper towels. Serve hot with tomato ketchup and garnish with some fresh cheese, if desired.
Recipe Notes
Expert Tips for the Perfect Cheesy Mirchi Pakora
- For extra flavor, marinate the chilies in a little yogurt and spices for 30 minutes before stuffing.
- Don't overcrowd the pan while frying; fry in batches to ensure even browning and crispiness.
- Adjust the amount of chili powder according to your spice preference.
- If using fresh chilies, choose smaller ones for easier stuffing.
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Recipe Nutrition
Calories: 460kcalCarbohydrates: 18gProtein: 12gFat: 40gSaturated Fat: 2gPolyunsaturated Fat: 11.4gMonounsaturated Fat: 22.8gSodium: 855mgFiber: 5gSugar: 4g
Nandini Diwakar
Articles: 36
4 Comments
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I’m eager to make this recipe!
Absolutely fantastic! Thanks for the recipe.
BEHTREEN
This looks fantastic! Appreciate the share.