Rajasthani Mirchi ka Pakoda

How to Make Rajasthani Mirchi ka Pakoda Recipe

Forget chilli poppers or Padrón peppers – India’s Mirchi ka pakoda (whole green chillies dipped in lentil-flour batter and deep-fried) take spiciness to a whole new, literally mouthwatering, level.

INGREDIENTS:

• Tamarind paste stuffing
• 6 tbs tamarind pulp
• 1 tsp palm sugar
• ¼ tsp ground cumin
• ½ tsp salt
• Pakoda
• 10–15 large green chillies, with stems
• 60g (2oz) gram (chickpea) flour
• 1½ tbs rice flour
• ¼ tsp baking powder
• ¼ tsp salt
• ½ tsp ground chilli
• ½ tsp ground turmeric
• ½ tsp whole cumin seeds
• A little cold water
• Vegetable oil for deep-frying
• Lime chutney, chopped
• onions and fresh coriander (cilantro) leave to serve.

METHOD:

1. Combine the tamarind paste stuffing ingredients to make a thick paste.
2. Employing a tiny knife, build a cut within the aspect of every chili and press in a very teaspoon of the tamarind paste stuffing.
3. Mix the gram flour, rice flour, leavening, salt, ground chili, ground turmeric and cumin seeds and blend into a thick batter with to a small degree cold water.
4. Heat the oil in a very giant pan appropriate for deep-frying till the surface shimmers.
5. Holding it by its stem, dip every chili into the batter till it's thickly coated, then pour a teaspoon of batter over the chili and drop quickly and thoroughly into the new oil.
6. Fry the chili pakoda in tiny batches for 2–3 minutes till golden brown, then take away from the oil and drain.
7. Serve with lime Indian relish, shredded onions, and coriander leaves.

Tasting Notes:
For newbies in Bharat, pakoda look like a secure bet. Battered vegetables. Sounds safe. Even your initial few bites of those friendly-looking brown parcels can in all probability be reassuringly delicate. And it’s at this time when you've got been lulled into a false sense of security by chickpeas, onion, spinach, potato, and eggplant, that Mirchi Hindu deity pakoda chooses to strike: this hot snack conceals a full inexperienced chili, seeds and every one. quick cookery in hot oil preserves the warmth, thus what goes into your mouth is as explosive as what went into the batter. hunt down regional variations: in Gujarat, the Mirchi Hindu deity pakoda square measure filled with tamarind and mango powder; in Rajasthan, the chillies square measure laced with spiced potatoes.