- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Serving: 4 People
- Calories: 7570 kcal
- Carbohydrate Content: 378.67 g
- Cholesterol Content: 0 mg
- Fat Content: 660.07 g
- Fiber Content: 19.8 g
- Protein Content: 54.87 g
- Saturated Fat Content: 67.058 g
- Serving Size: 1
- Sodium Content: 2449 mg
- Sugar Content: 24.38 g
- Trans Fat Content: 176.692 g
Mirchi ka Pakoda or Chilli Pakora is a very delicious Indian snack, perfect for the rainy evenings with the hot Masala tea. This tasty pakora is most enjoyable for the persons, who like to eat green chillies. This chilli pakora is the best tea time snack that you can easily find in the streets of India. Rather than selecting the small peppers, to make the chilli pakora, Bhavnagri Chillies are used. Bhavnagari chillies are bigger, and they are not spicy as well. You can quickly get it in the vegetable market. Mirchi Pakora is one of the easiest snacks recipes and can serve with the tamarind chutney. Here is the complete recipe of Chilli Pakora.
Ingredients of Chili Pakora Recipe
- Bhavnagari Chilies - 10
- Besan (Gram flour) - 3 ½ Cup
- Red chili powder - 1 Teaspoon
- Salt - 1 Teaspoon
- Turmeric powder - ¼ Teaspoon
- Ajwain seeds - ¼ Teaspoon
- Cumin seeds (Jeera) - ¼ Teaspoon
- Water - 1 Cup
- Oil for deep frying - 3 Cups
- A pinch of baking soda
How to Make Chili Pakora
Step 1: In a deep bowl, add besan, red chili powder, ajwain, cumin seeds, turmeric powder, soda bicarb, and salt and mix them well.
Step 2: Add required water to it and mix thoroughly with a spoon and make a lump less pakora batter. Ensure that the batter is slightly thick to coat the chillies. Keep the mixture aside.
Step 3: Now, take the chillies and slit it along with its length. Also, remove the seeds and ribs from the chillies. Take care not the break them.
Step 4: Then heat the oil in the deep frying pan.
Step 5: Now, dip the stuffed chillies into the besan batter and completely cover it with the mixture and then place the chillies into the hot oil and fry the chillies on a MEDIUM heat till it turns golden brown.
Step 6: Remove the chillies from the oil and put it on the absorbent paper.
Step 7: Serve the hot Chilli Pakora with hot tea and tamarind chutney.