Mexican Mirch Pakoda | How to make Mexican Mirch Pakoda

By Gagandeep Joshi  |  23rd Feb 2016  |  
5.0 from 2 reviews Rate It!
  • Mexican Mirch Pakoda, How to make Mexican Mirch Pakoda
Mexican Mirch Pakodaby Gagandeep Joshi
  • Prep Time

    30

    mins
  • Cook Time

    15

    mins
  • Serves

    10

    People

328

2





About Mexican Mirch Pakoda

"Pakoda" or fritters are the vital aspects of Indian street food. These fritters are filled with cheesy goodness with a little Mexican kick to it.

Mexican Mirch Pakoda, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Mexican Mirch Pakoda is just mouth-watering. This amazing recipe is provided by Gagandeep Joshi. Be it kids or adults, no one can resist this delicious dish. How to make Mexican Mirch Pakoda is a question which arises in people's mind quite often. So, this simple step by step Mexican Mirch Pakoda recipe by Gagandeep Joshi. Mexican Mirch Pakoda can even be tried by beginners. A few secret ingredients in Mexican Mirch Pakoda just makes it the way it is served in restaurants. Mexican Mirch Pakoda can serve 10 people. So, the next time you have a get together or a party at home, don't forget to check and try out Mexican Mirch Pakoda.

Mexican Mirch Pakoda

Ingredients to make Mexican Mirch Pakoda

  • 10 large Mexican red chilly peppers
  • 1 medium sized potato (boiled)
  • 1 tablespoon ginger/garlic paste
  • 1/2 teaspoon red chili powder
  • 1 teaspoon pepper powder
  • 2 tablespoon grated mozzarella cheese
  • 2 tablespoon corn flour
  • 1/2 cup gram flour (besan)
  • Oil for deep frying
  • Salt to taste

How to make Mexican Mirch Pakoda

  1. Wash and deseed all the peppers in a way that their stems stay on. Don't throw away the seeds and add them in the next step. Keep aside.
  2. In a mixing bowl add the seeds of peppers, boiled potato, ginger-garlic paste, red chili powder, pepper powder, mozzarella cheese and salt. Mix everything together to a doughy consistency.
  3. Carefully fill a little portion of the potato cheese mixture to each pepper. Keep aside.
  4. Mix the corn flour, gram flour and a pinch of salt. Mix this into a batter that is thick and slurry.
  5. Heat oil in a heavy bottom based wok. Meanwhile dip each stuffed pepper into the flour batter and roll them over in breadcrumbs. Deep fry each pepper until golden brown and crispy from outside.
  6. For plating- cut one pepper from the middle and let the cheese ooze out of it. Arrange all the other peppers length wise.
  7. Serve hot with ketchup or desired dip.

My Tip:

All purpose flour can be used instead of gram flour.

Reviews for Mexican Mirch Pakoda (2)

Deepa Rohraa year ago

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Shambhavi Gupta2 years ago

Wow! Looks really crispy and yummy :D
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