Delicious Pakoras made with Hari Mirch stuffed with Boiled Potatoes
– 6 large size green chillies
– Oil for frying
Ingredients for batter
– 200 g. gram flour, sieved (besan)
– 1 tsp. salt
– 1level tsp. soda bicarbonate
– 1 level tsp. cumin seeds
– about 300 ml warm water
Ingredients for stuffing
– 1 small onion, skinned and finely chopped
– 2 boiled potatoes (mashed)
– 1 tsp. Red chilli powder
– 1/2 tsp. Hing (asafoetida)
– 1/4 tsp Garam masala
– salt to taste
– 2 tbsp. pomegranate seeds, ground
– 2 tsp. chat masala
– 1/2 cup Chopped coriander leaves
1. Place the gram flour and the remaining dry ingredients in a bowl. Pour in the water gradually and beat to a smooth and thick paste. The consistency should be like thick pancake batter. Leave aside to rest for 30 minutes.
2. Meanwhile prepare the stuffing. Mix together the chopped onions, chili powder, salt, pomegranate seeds, chat masala. Wash and pat dry the chilies. Make an incision on one side of the chili lengthwise and remove the seeds. Stuff each chili with good amount of stuffing and keep aside.
3. Heat oil in a deep fryer or a karahai to smoking point, then reduce the heat to medium.
4. Dip each chili into the batter and coat it thoroughly with the batter and then using your fingers lift it out of the batter and at once drop them into the hot oil. Be careful not to splash yourself with hot oil.
5. Fry 2-3 chilies at a time. (Don’t try to fry too many at a time.) Fry for a few minutes, then carefully turn them over. Fry the mirch pakoras for 5-8 minutes to a crisp golden color, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper.
6. Sprinkle with chat masala.
7. Serve with Imli ki Sonth Tamarind and Dates chutney
Don’t try to fry too many mirchi at same time.