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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.
For 4 servings
Prepare the Keema Stuffing
Prepare and Stuff the Chilies
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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.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 540.81 calories per serving with 25.07g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Make the Pakora Batter
Fry the Keema Mirchi Pakoras
Serve
Replace the minced mutton with 250g of crumbled paneer or a mixture of mashed potatoes and peas. Sauté the filling with the same spices.
Use minced chicken or lamb instead of mutton. Adjust cooking time accordingly as chicken cooks faster.
For a lower-fat version, spray the battered chilies with oil and bake at 200°C (400°F) for 15-20 minutes, or until golden and crisp. The texture will be different from the fried version.
The combination of minced mutton and besan (chickpea flour) provides a significant amount of protein, which is essential for muscle repair, growth, and overall body function.
Green chilies contain capsaicin, a compound known for its potential to boost metabolism and provide anti-inflammatory benefits.
Spices like ajwain (carom seeds) and hing (asafoetida) are traditionally used in Indian cooking to aid digestion and prevent bloating.
Keema Mirchi Pakora is a delicious indulgence. It is high in protein from the mutton and besan, but it is also high in fat and calories because it is deep-fried. It's best enjoyed in moderation as a special treat.
One serving, which is typically two pieces, contains approximately 350-450 calories. The exact number can vary based on the size of the chilies, the amount of filling, and how much oil is absorbed during frying.
Soggy pakoras are usually caused by two things: a wet filling or incorrect batter consistency. Ensure your keema filling is completely dry. Also, the batter should be thick enough to coat the chili evenly; if it's too thin, it won't create a crispy shell.
Bhavnagri mirchi are ideal as they are large and have a mild heat level, perfect for stuffing. If you can't find them, Anaheim or Poblano peppers are good alternatives.
Pakoras are best served fresh and hot for maximum crispiness. However, you can fry them and store them in the refrigerator. To reheat, place them in an air fryer or a preheated oven at 180°C (350°F) for 5-7 minutes to regain some crispness.