Name: Mexican Mirch Pakoda recipe by Gagandeep Joshi at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10
Ingredients: 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

ABOUT Mexican Mirch Pakoda RECIPE

"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.

Ingredients Serving: 10

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

Instructions

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.
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.
Carefully fill a little portion of the potato cheese mixture to each pepper. Keep aside.
Mix the corn flour, gram flour and a pinch of salt. Mix this into a batter that is thick and slurry.
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.
For plating- cut one pepper from the middle and let the cheese ooze out of it. Arrange all the other peppers length wise.
Serve hot with ketchup or desired dip.

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