Rajasthani Mirchi Pakode
Hot and spicy, perfect monsoon and winter recipe
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.
Notes
Increase or decrease the amount of heat in the filling or batter based on personal preference.