|"Bharwan Mirchi ke Pakode"|
These Mirchi pakodas are best enjoyed with a cup of garma garam Chai along with a bunch of good old friends on a rainy evening.
Thick Green chilies - 6-8
Potato, boiled and mashed - 4 medium size
Green chilies, chopped - 2 pcs
Green coriander, chopped - 2-3 tablespoons
Red chili powder - 1 teaspoon (Adjust according to taste)
Roasted cumin powder - 1 teaspoon
Roasted coriander powder - 1 teaspoon
Roasted fennel powder - 1 teaspoon
Dry mango powder - 1/2 to1 teaspoon (as per taste)
Garam masala powder - 1/2 teaspoon
Kala Namak - 1/2 teaspoon
Salt to taste
Oil for deep frying the pakodas
Batter for the outer coating
Besan (Bengal gram flour) - 1 cup
Red chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Baking Powder - 1/2 teaspoon
Salt- 1/2 teaspoon
Water 1/4th cup
For the Batter
Take a large mixing bowl, add the besan along with red chili powder, turmeric powder, baking powder and salt, mix well. make a well in the center and start adding water a little at a time and start working from the center so that you keep mixing the ingredients thoroughly ensuring no lumps are there.
Wash the chilies thoroughly, pat dry with a kitchen towel and make lengthwise slits on the chilies, ensuring that the ends are intact, carefully remove the white stalk along with the seeds. Discard the seeds and stalk as we don't need the same. Keep aside until the filling is ready.
Take one chili at a time and stuff with the ready potato mixture, ensure that they are completely stuffed and try not to tear the ends. Repeat process until all the chilies are stuffed.
Heat oil in a kadhai,to check if the oil is hot put a drop of besan mixture and if it immediately bounces back to the surface of the oil then its ready to fry the pakodas. Dip one stuffed chili at a time in the besan batter, ensure that the batter sticks on the chili.
Serve hot along with chutney or ketchup of your choice.
I always prepare the besan batter first as by doing so we give the batter enough time to rest during which the masala flavors develop well as well as the besan will absorb water and thicken too.
Please ensure that the batter is thick, go slow on water as we need the besan to coat the chilies well, do check out the above pictures.
Just before you start frying the pakodas beat the batter really well and then proceed with coating the chilies.
Pakoda chilies are easily available in India and in most Indian grocery shops these are usually 4-5 inches in length but at times you get them really long, like the ones which I got a few were 5 inches long while the rest were 7-8 inches in length. For the really long ones I prefer to stuff the chilies cut them into half, then coat in batter and fry. This helps in saving on the oil as well as cooks well.
Do go a bit slow while adding salt to the potato mixture as we have already added salt to the besan batter, however I suggest tasting the potato mixture and adjusting the spices and salt according to taste.
Its very important to check the temperature of the oil before you start frying the pakodas, I have already mentioned in the method above how to check the temperature of the oil and this method really works well as we don't use thermometer to check the temperature.
Most important if you fry the pakodas in oil which is not the ideal temperature it will absorb a lot of oil,resulting in really heavy pakodas. On the other hand if the oil is very hot the pakodas will get the desired colour form outside but will not be cooked through the inside.
These chutney's go really well with the pakodas, do check out the below links.
Aam Pudine Ke Chutney (Raw Mango and Mint Chutney)
|Green Coriander Chutney|
|Imli ki Chutney (Tangy tamarind dip)|