Keema Mirchi Pakora

Name: Keema Mirchi Pakora
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 12 pcs green chili (large, thick variety like Bhavnagri or Anaheim, slit lengthwise and deseeded); 250 g minced meat (mutton or lamb, finely minced); 2 tsp oil; 1 pcs onion (medium, finely chopped); 1 tsp ginger-garlic paste; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch cumin powder; 1 pinch garam masala; 1 pinch salt (for the stuffing); 2 tbsp coriander leaves (finely chopped); 1 tsp lemon juice; 1 cup chickpea flour; 2 tbsp rice flour; 0.5 tsp carom seeds; 0.5 cup water (or as needed for batter)

RATING

4.3/5(35)

TASTE SCORE

9/10

Whole green chilies stuffed with a spiced minced meat filling, dipped in a gram flour batter, and deep-fried until golden and crisp. A fiery, savory snack from the streets of North India that pairs perfectly with mint chutney and a steaming cup of chai.

PREP

20m

COOK

25m

SERVES

3 PIECES

305 cal

SERVINGS

METHOD · 7 STEPS

prep
Prepare the chilies.
1.Wash and pat dry the large green chilies.
2.Make a lengthwise slit in each chili, keeping the stem intact.
3.Gently scrape out and discard all seeds and membranes using a small spoon.
4.Set the hollowed chilies aside.
saute · ~15 min
Cook the keema stuffing.
1.Heat 2 tsp oil in a pan over medium heat.
2.Add the finely chopped onion and sauté until translucent (3-4 min).
3.Add ginger-garlic paste and chopped green chilies. Sauté until raw smell disappears (1 min).
4.Add minced meat, turmeric, red chili powder, cumin powder, and salt. Mix well.
5.Cook, stirring occasionally, until the meat is browned and completely dry (8-10 min).
6.Turn off the heat and stir in garam masala, chopped coriander leaves, and lemon juice. Let the stuffing cool completely.
TIPMake sure the keema mixture is bone-dry before stuffing — any moisture will make the pakoras soggy.
assemble
Stuff the chilies.
1.Take a cooled chili and gently pry open the slit.
2.Spoon the keema mixture firmly into each chili cavity until well-filled but not bursting.
3.Press the edges lightly to close. Repeat with all chilies.
mix · ~2 min
Make the batter.
1.In a mixing bowl, whisk together chickpea flour, rice flour, carom seeds, 1 pinch red chili powder, and 1 pinch salt.
2.Gradually add water, whisking continuously, to form a smooth, thick batter that coats the back of a spoon.
fry · ~5 min
Heat the oil for frying.
1.Pour 2 cups of oil into a deep kadai or wok.
2.Heat over medium-high flame until a drop of batter sizzles and rises immediately (350°F / 175°C).
fry · ~10 min
Dip and fry the pakoras.
1.Hold a stuffed chili by the stem, dip it into the batter ensuring an even, thick coating.
2.Gently slide the battered chili into the hot oil. Fry in batches of 3-4 to avoid overcrowding.
3.Fry for 3-4 minutes, turning occasionally, until light golden and crisp.
4.Remove with a slotted spoon and drain on paper towels.
TIPFry on medium heat — high heat darkens the batter too quickly without cooking the chili underneath.
serve
Serve hot.
1.Arrange the Keema Mirchi Pakoras on a serving plate.
2.Serve immediately with mint chutney and sliced onions.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Wear gloves when deseeding chilies to avoid burning your hands.
2
Ensure the keema stuffing is completely cool before filling the chilies to prevent them from tearing.
3
Pat the hollowed chilies dry with paper towels so the batter adheres properly.
4
Test oil temperature by dropping a bit of batter; it should sizzle and rise immediately without browning too fast.
5
Do not overcrowd the kadai while frying — fry in small batches for even crisping.
6
Serve pakoras immediately after frying for the crunchiest texture; they soften quickly.

RECIPE VARIATIONS