Name: Mirch Pakoras recipe by Shilpa gupta at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Bhavnagari chilies 4; Boiled potatoes 2; Oil 1 tbsp + additional for deep frying; Curry leaves 1 sprig; Mustard seeds 1/4 tsp; Salt 1/2 tsp; Red chili powder 1/4 tsp; Turmeric powder 1/4 tsp; Coriander powder 1/2 tsp; Green coriander leaves 1 tbsp; For batter; Gram flour 3/4 cup; Salt 1/2 tsp; Red chili powder 1/2 tsp; Coriander powder 1/2 tsp; Garam masala 1/2 tsp; Water as required

ABOUT Mirch Pakoras RECIPE

Mirchi vada is a rajasthani delicacy. Green chilli poppers stuffed with masala potato, coated with thick gram flour batter. These chilli poppers/bhavnagri chillies are large mild chillies.

Ingredients Serving: 4

Bhavnagari chilies 4
Boiled potatoes 2
Oil 1 tbsp + additional for deep frying
Curry leaves 1 sprig
Mustard seeds 1/4 tsp
Salt 1/2 tsp
Red chili powder 1/4 tsp
Turmeric powder 1/4 tsp
Coriander powder 1/2 tsp
Green coriander leaves 1 tbsp
For batter
Gram flour 3/4 cup
Salt 1/2 tsp
Red chili powder 1/2 tsp
Coriander powder 1/2 tsp
Garam masala 1/2 tsp
Water as required

Instructions

Mix all ingredients of batter and form a thick batter.
Wash and slit green chilies.Remove seeds.
Mix red chili powder, turmeric powder and coriander powder in 1 tbsp water. Keep it aside
Heat oil in a wok and splutter mustard seeds. Add curry leaves and saute for 2-3 seconds
Add dissolved spice paste and saute till oil separates.
Add mashed potatoes and mix well
Sprinkle salt and mix well. Switch off
Add fresh coriander leaves and mix well
Stuff potato mixture in green chilies.
Dust stuffed chilies with little dry gram flour. This helps to hold batter.
Dip chilies in prepared batter.
Drop chilies in hot oil and deep fry over medium heat till Chilies are golden brown and crisp.
Drain excess oil over kitchen towel. Serve hot with sauce or chutney

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