Stuffed Mirchi Pakoda

Our Bengaluru’s weather is chilly these days with Cyclone winds and rains. Perfect weather to try out recipe of Mirchi Pakoda i had been eying since long.

This Mirchi Pakoda is stuffed with potato and spice mix and then coated with Gram flour (besan ) batter.

I had bought these Bhajji Mirchi few days back . I had marinated them with tamarind , carom seeds ( ajwain ) ,salt and asafoetida (hing.).It remained in the refrigerator for two days as i was not finding right occasion or time to proceed with the recipe. So Monday chilly and windy morning I made it for the breakfast and packed some in Hubby’s tiffin too.

Its a yummy recipe for keeps.

Ingredients: Taking 7-8 Mirchi

for marination

  • tamarind pulp around 2 tsp
  • salt as per taste
  • ajwain 1/4 tsp
  • hing 1/4 tsp

for stuffing

  • Potatoes 2 big or 3-4 small ones
  • a small pinch of hing
  • a good pinch of kasoori methi
  • a good pinch of amchoor ( remember we have already coated the mirchis with tamarind )
  • 1/2 tsp cumin seeds
  • coriander leaves a small bunch chopped fine ( we will use them in stuffing as well as batter )
  • 1 long green chilli finely chopped ( you can omit it or increase the amount of green chilli as per your taste )

for masala powder to be dry roasted and added to stuffing

  • 1/2 tsp cummin seeds ( jeera)
  • 1/2 tsp fennel seeds ( saunf )
  • 1 tsp coriander seeds ( dhania )
  • 2 red dry chillies

Batter

  • 1 1/2 cup Besan
  • 1/2 cup rice flour
  • 1/2 tsp heeng
  • 1/4 tsp Ajwain
  • some turmeric powder
  • water and salt

 

 

 

Prepare Aloo /Potato stuffing by taking one pan and crackling jeera in 2 tsp oil. Then add green chillies and mashed potato in it . Add the roasted masala and other masalas under stuffing category. 

Marinate the Chilies for 1 hr at least. Mine was sitting in the refrigerator for 2 days waiting for its turn LOL :))  

Batter should be prepared with only that much water which makes the batter smooth and coating consistency.  
 Deep fry in at least 4 cups of hot oil. Enjoy with green chutney or ketchup.

My recipe is hugely inspired by Farrukh Aziz”s.  She is a good friend, cook and exceptional photographer too. Thank you dear. Keep writing.

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