Stuffed Mirchi Pakora (Stuffed Chilli Fritter)Posted: October 31, 2010
Chillies come in all different sizes and don’t be scared to use them in your cooking. They can be best used for that tangy flavour and can be a nigthmare if used more. Big ones are a safe bet for not being spicy and are mostly used for making pakoras or fritters. A favorite snack on Mumbai streets (fryed plain without any filling). An ideal tea-time snack for this festive season.
4 big chillies, washed and wiped dry
4tbs refined/olive oil
1 1/2 cup besan (chickpea flour)
a pinch of baking soda
1/2tsp turmeric powder
salt to taste
2cups of cold water
150gms paneer (cottage cheese)
1tsp chilli powder
salt to taste
De-seed the chillies and slit them in the centre. Mix all the ingredients for the stuffing and stuff the chillies with panner mix.
Mix all the ingredients for the batter. Be careful with the consistency, the mixture should not be very thick or thin.
Heat oil in a skillet and fry the stuffed chillies one by one until golden brown. You can also char grill directly without using besan batter. Serve hot with chutney or tomato ketchup.
This is my submission to this month’s Only Festive Foods, hosted by Khaugiri and Foodelicious, to Virtual Party Snacks hosted by Ruchika Cooks and From My Home Kitchen and to Say Cheese, hosted by Sara’s Corner.