Crispy Stuffed Green Chili Pakoras: A Spicy Indian Snack Recipe
25 minutes
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About Crispy Stuffed Green Chili Pakoras: A Spicy Indian Snack Recipe
Experience the fiery delight of Mirchi Bajji, also known as Stuffed Chilli Pakoras – a beloved Indian snack that's bursting with flavor and texture. This recipe guides you through creating perfectly crispy, spicy-stuffed green chilies, ideal for breakfast, lunch, or a satisfying teatime treat.We'll show you how to expertly stuff plump green chilies with a flavorful dahlia filling and coat them in a crunchy chickpea flour batter. The result? An irresistible snack that balances spice, crunch, and a hint of savory umami.Get ready to impress your family and friends with this authentic Indian recipe, perfect for spice lovers and adventurous eaters alike. Let's get cooking!
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Filling:
- 1/2 cup Pigeon Pea also known as split dahlia, split, toor dal
- 1/2 tsp Salt
- 1/4 tsp Asafoetida hing
For the Chilies:
- 500 gm Chili green, less spicy; darker green chilies are generally less spicy, thick variety
For the Batter:
- 2 cup Gram Flour besan
- 1 tbsp Rice Flour
- 1 tsp Chili Powder red
- 1/4 tsp Carom Seed ajwain
- 1.5 tsp Salt adjust to taste
- 1/4 tsp Baking Soda bicarbonate of soda
- Water as needed Water for adjusting batter consistency
- Oil for deep frying
Instructions
Prepare the Filling
- Wash and soak the split pigeon peas for at least 30 minutes. Drain and grind into a smooth paste with salt and asafoetida. Set aside.
Prepare the Chilies
- Wash the green chilies thoroughly and pat them dry. Slit them lengthwise and carefully remove the seeds and membranes.
Stuff the Chilies
- Fill each chili cavity generously with the prepared pigeon pea mixture.
Make the Batter
- In a large bowl, whisk together gram flour, rice flour, red chili powder, carom seeds, salt, and baking soda. Gradually add water, mixing continuously until you achieve a smooth, slightly thick batter (similar in consistency to pancake batter).
Fry the Pakoras
- Heat oil in a deep pan or kadai over medium heat. Dip each stuffed chili into the batter, ensuring it's fully coated. Carefully place them in the hot oil, frying in batches to avoid overcrowding.
Cook and Serve
- Fry the pakoras until they are golden brown and crispy, turning occasionally for even cooking. Remove the pakoras from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce or as a side dish.
Recipe Notes
Expert Tips for Perfect Stuffed Green Chili Pakoras
- Choose the Right Chilies: Opt for thick, less spicy green chilies for easier stuffing and a milder flavor. Darker green chilies tend to be less spicy.
- Don't Overcrowd the Pan: Fry the pakoras in batches to ensure even browning and crispiness. Overcrowding will lower the oil temperature and result in soggy pakoras.
- Adjust Spice Level: Feel free to adjust the amount of red chili powder to your preference. For extra heat, add a pinch of cayenne pepper to the batter.
- Serve Immediately: Stuffed chili pakoras are best enjoyed hot and fresh, right out of the pan. Their crispiness diminishes as they cool.
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Recipe Nutrition
Calories: 224kcalCarbohydrates: 32gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 570mgFiber: 1g
jayashree trao
Articles: 21
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What a delicious idea! Thanks for sharing.
I’m excited to make this at home!
Such a delicious dish! Thank you.
Looks so mouthwatering! Thanks for sharing.
This looks so appetizing! Thank you.