While growing up in Rajasthan, chillies were an integral part of the culture. I love them to say nonetheless.
Here is the most favorite street food of the lot. Mirchi pakoda. This is Serrano chillies stuffed with spiced potatoes and dipped/coated with a thick paste like gram flour mixture.
You shall need: [Makes 4]
2.. Medium Size potatoes, boiled and mashed.
1/2 tsp… Salt
1/2 tsp… tsp.. Dhaniya/corriander powder
1/4 tsp… Turmeric powder
1/4 tsp.. Amchur/ Dry Mango powder
1 tbsp… fresh corriander
4… Moti wali hari mirch/serrano chillies. Wipe dry with a paper towel
1/2 cup… Gram flour/besan
1/4 cup… Water [plus more if need be]
pinch of salt and red chilly powder
1/8th tsp… Ajwain/carom seeds
Oil to deep fry
- Put the oil in the wok for deep frying and heat on medium flame. Once it smokes, reduce the flame to low.
- Mix the Potatoes with the spices.
- Slit the chillies only from one side, make an incision. Make sure to pick the chillies that have stems on. It will make things easier.
- Using a small spoon, scrape out the seeds.
- Fill the mixture as tightly as you can.
- Once done, keep aside.
- Make a paste like covering dough with the spices and gram flour.
- Using your fingers, apply this paste on the chillies.
- Drop them slowly in the wok.
- Fry until nice and golden brown.
- Take out on a kitchen towel and serve warm with/without chutney.
Hope you try it at home too.
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