Mirchi Pakora
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
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Potato Stuffing
- b.In a mixing bowl, combine the boiled and mashed potatoes.
- c.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.
- d.Mix thoroughly until all the spices are well incorporated. Set the stuffing aside.
- 2
Step 2
- a.Prepare and Stuff the Chilies
- b.Wash the Bhavnagri chilies and pat them completely dry.
- c.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.
- d.Gently scrape out and discard the seeds and membranes to reduce the heat. This step is optional but recommended for a milder taste.
- e.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
Step 3
- a.Make the Batter
- b.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.
- c.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.
- d.Just before you are ready to fry, add the baking soda and gently mix it in. Do not overmix.
- 4
Step 4
- a.Deep Fry the Pakoras
- b.Heat the oil in a kadai or deep pan over medium heat. The ideal temperature is around 175-180°C (350°F).
- c.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.
- d.Take a stuffed chili, hold it by the stem, and dip it completely into the batter, ensuring it's evenly coated.
- e.Gently slide the battered chili into the hot oil. Fry 2-3 pakoras at a time to avoid overcrowding the pan.
- f.Fry for about 4-5 minutes, turning occasionally, until they are golden brown and crisp on all sides.
- 5
Step 5
- a.Drain and Serve
- b.Once cooked, use a slotted spoon to remove the mirchi pakoras from the oil.
- c.Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
- d.Serve hot with mint-coriander chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic taste and mild heat, use Bhavnagri or other large, light green chili varieties.
- 2Ensure your batter is thick enough. If it's too thin, it won't coat the chili properly and the stuffing might come out.
- 3Fry the pakoras on a consistent medium heat. Frying on high heat will brown them quickly from the outside while the inside remains uncooked.
- 4Adding a tablespoon of hot oil from the frying pan into the batter just before frying can make the pakoras even crispier.
- 5Do not add the baking soda to the batter until you are ready to start frying, as it loses its effectiveness over time.
Adapt it for your goals.
Stuffing Variation
For a different flavor, add 1/4 cup of crumbled paneer or grated cheese to the potato stuffing.
Healthier VersionHealthier Version
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.
Spice it UpSpice it Up
Add finely chopped green chilies or a pinch of chaat masala to the potato stuffing for an extra kick of flavor.
Why this is on our healthy list.
Rich in Vitamin C
Green chilies are an excellent source of Vitamin C, an antioxidant that helps boost the immune system and promotes healthy skin.
Good Source of Fiber
Besan (chickpea flour) is rich in dietary fiber, which aids in digestion, helps maintain bowel regularity, and promotes a feeling of fullness.
Energy Boosting
The potato stuffing is a good source of complex carbohydrates, which provide sustained energy to the body.
Frequently asked questions
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.