Mexican Mirch Pakoda | How to make Mexican Mirch Pakoda

2 reviews
Rate It!
ByGagandeep Joshi
Created on 23rd Feb 2016
  • Mexican Mirch Pakoda, How to make Mexican Mirch Pakoda
Mexican Mirch Pakodaby Gagandeep Joshi
  • Mexican Mirch Pakoda | How to make Mexican Mirch Pakoda (63 likes)

  • 2 reviews
    Rate It!
  • By Gagandeep Joshi
    Created on 23rd Feb 2016

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 mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Gagandeep Joshi. Mexican Mirch Pakoda is a dish which demands no explanations, it's a whole world of flavour in itself. Mexican Mirch Pakoda is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Mexican Mirch Pakoda by Gagandeep Joshi is perfect to serve 10 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Mexican Mirch Pakoda.

  • Prep Time30mins
  • Cook Time15mins
  • Serves10People
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
Reply

Shambhavi Gupta2 years ago
Wow! Looks really crispy and yummy :D
Reply