Stuffed Mirch Pakora
Are you a Spicy snacks lover? Today I am sharing Stuffed Mirch Pakora Recipe, all time favorites and very easy to make. Start off your meal with this crunchy starter.
You can make these stuffed Mirch Pakoras as a Iftar time snacks in Ramadan, they hardly take around half an hour to prepare and serve .
It is also goes great with hot cup of tea on rainy days. Serve hot with tamarind chutney and green chilli chutney or tomato chutney , or tomato sauces .
Check it out the Stuffed Mirch Pakora Recipe and printable version below!!
Stuffed Mirch Pakora
Today I am sharing Stuffed Mirch Pakora Recipe, all time favorites and very easy to make. Start off your meal with this crunchy starter.
- 8 large size green chilies (slit vertically and deseeded.)
For Stuffing
- 2 tablespoon mint chutney
- 2 tablespoon tamarind pulp
- 2 tablespoon pomegranate seeds (Anardana, crushed)
- 1/2 teaspoon red chili
- 1/2 teaspoon cumin powder
- salt to taste
For The Batter
- 1/2 cup chickpea flour (besan)
- 1/2 cup rice flour
- 1/2 teaspoon red pepper
- 1/4 teaspoon carom seeds (ajwain, optional)
- salt to taste
Other Ingredients
- oil for frying
Directions
To Make Stuffing
- In a bowl, mix together the mint chutney, tamaring pulp, pomegranate seeds, red chili, cumin powder and salt.
- Set aside.
To Make Batter
- In another small bowl, combine the chickpea flour,rice flour, red pepper, carom seeds and salt.
- Add enough water to make a thick batter and set aside.
To Proceed
- Divide stuffing into 8 equal portions.
- Stuff each chilli with a portion of the stuffing.
- Heat oil in a large pan over medium heat.
- Dip the stuffed chillies in the flour batter.
- Deep fry pakoras in hot oil for 4-5 minutes or until they turn golden brown in colour from all sides.
- Drain on absorbent paper. Stuffed Mirch Pakora is ready to serve.
Serving Suggestions:
I served them with mango Chutney to mild the taste.
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