Mirchi Pakora

Instructions

1. 1

   Prepare the Potato Stuffing

   • In a mixing bowl, combine the boiled and mashed potatoes.
   • Add hing, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, coriander powder, amchur powder, garam masala, 0.75 tsp salt, and finely chopped coriander leaves.
   • Mix thoroughly until all the spices are well incorporated. Set the stuffing aside.
2. 2

   Prepare and Stuff the Chilies

   • Wash the Bhavnagri chilies and pat them completely dry.
   • Carefully make a lengthwise slit on one side of each chili, from just below the stem to the tip. Be careful not to cut through to the other side.
   • Gently scrape out and discard the seeds and membranes to reduce the heat. This step is optional but recommended for a milder taste.
   • Carefully fill each chili with the prepared potato stuffing. Ensure they are packed well but not overstuffed, which could cause them to break during frying.
3. 3

   Make the Batter

   • In a separate bowl, whisk together the besan, rice flour, ajwain, the remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 0.75 tsp salt.
   • Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be like pancake batter, thick enough to coat the back of a spoon without being runny.
   • Just before you are ready to fry, add the baking soda and gently mix it in. Do not overmix.
4. 4

   Deep Fry the Pakoras

   • Heat the oil in a kadai or deep pan over medium heat. The ideal temperature is around 175-180°C (350°F).
   • To test the oil, drop a small amount of batter into it. If it sizzles and rises to the surface immediately without changing color too quickly, the oil is ready.
   • Take a stuffed chili, hold it by the stem, and dip it completely into the batter, ensuring it's evenly coated.
   • Gently slide the battered chili into the hot oil. Fry 2-3 pakoras at a time to avoid overcrowding the pan.
   • Fry for about 4-5 minutes, turning occasionally, until they are golden brown and crisp on all sides.
5. 5

   Drain and Serve

   • Once cooked, use a slotted spoon to remove the mirchi pakoras from the oil.
   • Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve hot with mint-coriander chutney, tamarind chutney, or tomato ketchup.