STUFFED MIRCHI PAKODA/ BHARWA MIRCHI PAKODA

Bharwa Mirchi Pakoda/ Pakora are stuffed pepper with mashed potatoes and then dipped in gram flour batter and then deep fried. But I have already shared this type of stuffed mirchi pakodas, this time I am going to share the recipe with different filling/ stuffing . Here in this recipe the stuffing is made with peanuts, dry coconut, grated and sesame seeds n spiced with some dry spice powders. Then dip in the gram flour batter and deep fry. This Stuffed Mirchi Pakodas are very popular street food of Rajasthan and also known as Jodhpuri Mirchi Bade. But the filling is potato filling. These pakodas are crunchy one and good companion  to your afternoon tea. These fritters are made with the Bhavnagri Chiilies which are not too spicy but do remove the seeds and the membrane especially if you are serving them to kids. If you are unable to find Bhavnagri Chillies not to worry, make them with the any big sized chillies which doesn’t consist too much heat.

INGREDIENTS:

250 gms Bhavnagri Chillies

For Batter:

1 Cup Besan Flour /Gram Flour

2 teaspoon Rice Flou

1-2 teaspoon Red Chilly Powder

½ teaspoon Turmeric Powder

Salt as per taste

1 taespoon Carom Seeds

A pinch of Cooking Soda

Water as per requirement

For Stuffing:

½ Cup Roasted Peanuts

¼ Cup Grated Coconut

¼ Cup Sesame Seeds

1 teaspoon Cumin seeds

5-6 Garlic Cloves

1 teaspoon Chaat Masala

1-2 teaspoon Red Chilly Powder

½ teaspoon Cumin Seeds

Salt as required

 Oil for frying

METHOD:

STEP 1 – Rinse the chillies, wipe them with a cloth, slit them lengthwise towards the center vertically but don’t slit completely as we have to stuff. Remove the stalk and a little part from the base.

 STEP 2 – Now take all the ingredients for stuffing

and grind coarsely in a mixer grinder.

STEP 3 – Remove it in another bowl and stuff it in the chillies and keep aside.

STEP 4 – For making batter, mix all the ingredients for batter except cooking soda.

STEP 5 – Make a batter adding water in it. Give a nice stir until it appear smooth.

STEP 6 – The batter has to be of dropping consistency but towards the thicker side. So add water accordingly.

STEP 7 - Heat a deep and wide kadhai with oil.

STEP 8 – Now add the cooking soda and a tablespoon full hot oil in the batter.

STEP 9 - Check the stuffing and then coat / cover the chillies with the batter from all sides.

STEP 10 – Gently slide the pakoda in the hot oil. Fry few at a time and don’t cluster with too.

STEP 11 – Fry them at medium flame until they are crunchy and appear golden brown in colour.

STEP 12 – Remove the pakodas and drain excess oil on kitchen towel or absorbent paper.

STEP 13 - Repeat the same with the rest of chillies and batter.

Serve the hot chilly pakodas with tangy tomato ketchup or green chutney or your favourite chutney.

NOTE: Make use of any mild spiced big chillies or pepper available in your region.

             Adding rice flour helpd in making crispy pakodas.

            Adding chaat masala is optional.

           Add hot oil to the batter, which helps to make the pakodas less oily.

           You can serve bread pakodas with bread slice / slit bun pav.