Keema Mirchi Pakora
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Wear gloves when deseeding chilies to avoid burning your hands.
- 2Ensure the keema stuffing is completely cool before filling the chilies to prevent them from tearing.
- 3Pat the hollowed chilies dry with paper towels so the batter adheres properly.
- 4Test oil temperature by dropping a bit of batter; it should sizzle and rise immediately without browning too fast.
- 5Do not overcrowd the kadai while frying — fry in small batches for even crisping.
- 6Serve pakoras immediately after frying for the crunchiest texture; they soften quickly.
Adapt it for your goals.
Chicken keema
Replace mutton/lamb with finely minced chicken for a leaner, milder version that still delivers the same spiced stuffing experience.
vegetarianVegetarian
Swap minced meat for crumbled paneer or a mixture of mashed potatoes and peas, seasoned with the same spices, for a vegetarian-friendly snack.
low oilLow-oil
Instead of deep-frying, brush the stuffed battered chilies with oil and air-fry at 180°C for 10-12 minutes, shaking halfway, for a lighter take.
cheese stuffedCheese-stuffed
Mix grated processed cheese into the cooled keema stuffing before filling for a gooey, indulgent center that contrasts with the spicy chili.
Why this is on our healthy list.
Rich in Protein
Ground lamb provides high-quality protein essential for muscle repair and satiety, making this snack more substantial than typical fried pakoras.
Source of Dietary Fiber
Chickpea flour used in the batter is naturally high in fiber, aiding digestion and helping to maintain steady energy levels.
Contains Iron and B Vitamins
Lamb is a good source of heme iron and vitamin B12, important for oxygen transport and neurological function.
Low in Added Sugar
This savory snack contains no added sugars, making it a more balanced choice compared to sweetened fried treats.
Frequently asked questions
Yes. Bhavnagri or Anaheim chilies are ideal because they are large and mild. You can also use banana peppers or Cubanelle peppers for less heat.
