While growing up in Rajasthan, chillies were an integral part of the culture. I love them to say nonetheless.
Here is the most favorite street food of the lot. Mirchi pakoda. This is Serrano chillies stuffed with spiced potatoes and dipped/coated with a thick paste like gram flour mixture.
You shall need: [Makes 4.
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Ingredients
- Filling
- 2 potatoes .. . Medium Size , boiled and mashed
- 1/2 tsp Salt ... .
- 1/2 tsp... tsp Dhaniya corriander / powder .. .
- 1/4 tsp Turmeric powder ... .
- 1/4 tsp Amchur Mango powder / Dry .. .
- 1 tbsp corriander fresh ... .
- 4 mirch serrano chillies ... Moti wali hari or .
- Batter
- 1/2 cup Gram flour besan / ... .
- 1/4 cup Water [plus more] if ...
- pinch salt chilly of . and red powder
- 1/8 tsp Ajwain seeds th / carom ... .
- Oil to deep fry .
Ingredients
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Instructions
- Wash and wipe the chillies
- Put the oil in the wok for deep frying and heat on medium flame. Once it smokes, reduce the flame to low.
- Mix the Potatoes with the spices.
- Slit the chillies only from one side, make an incision. Make sure to pick the chillies that have stems on. It will make things easier.
- Using a small spoon, scrape out the seeds.
- Fill the mixture as tightly as you can.
- Once done, keep aside.
- Make a paste like covering dough with the spices and gram flour.
- Using your fingers, apply this paste on the chillies.
- Drop them slowly in the wok.
- Fry until nice and golden brown.
- Take out on a kitchen towel and serve warm with/without chutney.
Recipe Notes
