Large green chilies, slit and filled with a savory spiced minced meat mixture, then dipped in a chickpea flour batter and fried to crispy perfection. A popular and hearty Indian snack.
Prep25 min
Cook20 min
Servings4
Serving size: 2 pieces
541cal
25gprotein
33gcarbs
36g
Ingredients
8 pieces Bhavnagri Chilies (Or any large, mildly spicy green chilies)
250 g Minced Mutton (Can be substituted with minced chicken or lamb)
1 medium Onion (Finely chopped)
1 tbsp Ginger-Garlic Paste
2 tbsp Vegetable Oil (For cooking the stuffing)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
Spicy, protein-packed Keema Stuffed Mirchi Pakora – a crispy, homestyle snack to spice up your day!
This marwari dish is perfect for snack. With 540.81 calories and 25.07g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Salt (Or to taste)
2 tbsp Coriander Leaves (Freshly chopped)
1.5 cup Besan (Chickpea flour)
2 tbsp Rice Flour (For extra crispiness)
0.5 tsp Ajwain (Carom seeds)
0.25 tsp Hing (Asafoetida)
1 pinch Baking Soda (Optional, for a lighter batter)
1 cup Water (Approximately, for the batter)
2 cup Oil (For deep frying)
Instructions
1
Prepare the Keema Stuffing
Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Add the minced mutton. Cook for 5-7 minutes, breaking up the lumps with a spoon, until the meat is browned.
Stir in the turmeric powder, 1/2 tsp red chili powder, coriander powder, garam masala, and 1/2 tsp salt. Mix well and cook for 8-10 minutes until the keema is fully cooked and the mixture is completely dry.
Turn off the heat, stir in the chopped coriander leaves, and let the mixture cool down completely before stuffing.
2
Prepare and Stuff the Chilies
Wash and pat dry the Bhavnagri chilies.
Carefully make a lengthwise slit on one side of each chili, keeping the stem intact.
Gently scrape out the seeds and membranes with a small spoon to reduce the heat. Be careful not to tear the chili.
Once the keema filling is cool, carefully stuff it into each chili. Pack it firmly but do not overstuff.
3
Make the Pakora Batter
In a medium bowl, combine the besan, rice flour, ajwain, hing, baking soda, the remaining 1/2 tsp red chili powder, and the remaining 1 tsp salt.
Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be like a thick pancake batter, able to coat the back of a spoon without being runny.
4
Fry the Keema Mirchi Pakoras
Heat the oil for deep frying in a kadai or deep pan over medium heat until it reaches about 175°C (350°F).
Carefully dip one stuffed chili into the batter, ensuring it's evenly coated on all sides.
Gently slide the battered chili into the hot oil. Fry in batches of 3-4, avoiding overcrowding the pan.
Fry for 5-7 minutes, turning occasionally, until the pakoras are golden brown and crispy.
Remove the pakoras with a slotted spoon and place them on a wire rack to drain excess oil. This helps them stay crispy.
5
Serve
Serve the Keema Mirchi Pakoras hot with mint chutney, tamarind chutney, or tomato ketchup.
