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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.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Bushrah | Recipestable


  • 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



    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.