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Large green chilies stuffed with a tangy potato filling, dipped in a spiced chickpea flour batter and fried to golden perfection. A classic street food snack from Rajasthan, perfect with a cup of chai.
For 4 servings
Prepare the Potato Stuffing
Prepare and Stuff the Chilies
Make the Batter
Large green chilies stuffed with a tangy potato filling, dipped in a spiced chickpea flour batter and fried to golden perfection. A classic street food snack from Rajasthan, perfect with a cup of chai.
This rajasthani recipe takes 40 minutes to prepare and yields 4 servings. At 386.07 calories per serving with 11.42g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Deep Fry the Pakoras
Drain and Serve
For a different flavor, add 1/4 cup of crumbled paneer or grated cheese to the potato stuffing.
To reduce oil, you can bake or air fry the pakoras. Brush or spray the battered chilies with oil and bake at 200°C (400°F) for 15-20 minutes or air fry for 12-15 minutes, flipping halfway through, until golden and crisp.
Add finely chopped green chilies or a pinch of chaat masala to the potato stuffing for an extra kick of flavor.
Green chilies are an excellent source of Vitamin C, an antioxidant that helps boost the immune system and promotes healthy skin.
Besan (chickpea flour) is rich in dietary fiber, which aids in digestion, helps maintain bowel regularity, and promotes a feeling of fullness.
The potato stuffing is a good source of complex carbohydrates, which provide sustained energy to the body.
Mirchi Pakora is a deep-fried snack, which makes it high in calories and fat. While the ingredients like besan and chilies have health benefits, it's best enjoyed in moderation as an occasional treat.
One serving of two Mirchi Pakoras contains approximately 420 calories, primarily from the besan, potatoes, and the oil absorbed during frying.
To reduce the spiciness, choose a mild variety of large green chili like Bhavnagri. It's also crucial to carefully remove all the seeds and the white membranes from inside the chili, as that's where most of the heat is concentrated.
Yes, you can make a healthier version in an air fryer. Prepare the pakoras as directed, spray them lightly with oil, and air fry at 190°C (375°F) for 12-15 minutes, flipping them halfway through, until they are golden and crisp. The texture will be slightly different from the deep-fried version but still delicious.
Pakoras usually turn out oily if the oil temperature is too low. When the oil is not hot enough, the batter absorbs more oil before it gets a chance to cook and form a crispy crust. Ensure your oil is at a steady medium heat before adding the pakoras.
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