Rajasthani Mirchi Pakode.
These are one of our favourites for the seasons when there is a slight nip in the air or when there are gorgeous rains outdoors. We love to relish this with our Indian masala chai and chutneys. Since this is spicy and hot, it goes well with the cooling mint chutney and the sweet date and tamarind chutney.
These large chillies are stuffed with spicy potato filling, coated with spicy and flavourful batter and then deep fried to the right crisp texture. Oh, so good! Pair it with a choice of beverage and this is a perfect Indian evening snack.
How to make it?
Boil potatoes, peel and mash it. Heat oil and temper it with spices, garlic and green chillies. Add salt and turmeric and mix in the potatoes. Let the mixture cool down. Meanwhile clean and slit the green chillies. Stuff it with the potato mix. Dip it in gram flour batter flavoured with more spices. Then deep fry it until it turns crisp golden brown. Serve with condiments and beverages of choice.
If you like this Rajasthani Mirchi Pakode recipe, do let me know in the comments below or connect with me on my Instagram or Facebook handles.
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Rajasthani Mirchi Pakode
Ingredients
- 5-6 Pcs Potatoes - medium sized Boiled
- 6 Pcs Large chillies
- 1 Tbsp Oil More for frying
- 1/4 Tsp Asafoetida
- 1 Tsp Cumin seeds
- 1/2 Tsp Mustard seeds
- 4-5 Pcs Green chillies Crushed, adjust the quantity as per choice
- 1 Tbsp Garlic Minced
- Salt To taste
- 1/4 Tsp Turmeric powder
- 1/4 Cup Coriander leaves Chopped
Batter Ingredients
- 1 Cup Gram flour
- 1/4 Cup Rice flour or 3 tbsp cornflour
- Salt To taste
- 1 Tsp Red chilli powder
- 1/4 Tsp Turmeric powder
- 1/4 Tsp Fennel seeds Crushed
- 1 Tsp Cumin seeds
- 1/4 Tsp Garam masala
- 1/4 Cup Water
Instructions
- Peel and mash the boiled potatoes.
- Heat oil in a pan, add asafoetida, cumin seeds, mustard seeds, crushed green chillies, minced garlic, sauté for 2-3 mins.
- Add salt, turmeric powder. Mix in the mashed potatoes. Add coriander leaves. Switch off the flame and let it cool to room temperature.
- In a bowl mix together all the batter ingredients and whisk it into a semi thick batter. Adjust water as required. Let it rest for 10 mins.
- Wash and pat dry, slit and de-seed the large chillies. Fill in the potato mixture. Dip them the batter until the batter coats the entire chilli well and then deep fry on medium low flame. Increase the flame to full in the last 30 secs for the crunchy texture.
- Serve with dips and beverage of choice.
