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Chilli pakoras recipe: As soon as the weather changes, memories of pakodas automatically start coming to mind. If someone in the house mentions the name of Mirchi Pakoda even once, then understand that everyone’s appetite is sure to double. If it is spicy from inside, crunchy from outside and accompanied by sweet milk tea, then the evening is complete. Such flavourful pakodas can be made very easily at home.
It has never happened that there is no demand for pakodas in cold weather. If someone agrees to make it, a gathering automatically takes place in the house. Mirchi Pakoda is a little spicy and a little spicy which wins hearts in the very first bite. On top of that, if you get sweet tea with milk, the weather seems even better.
The life of this pakoda is the spicy potato masala filled inside it. For this, 3-4 boiled new potatoes should be taken, which taste better than normal potatoes. Now by adding fennel, cumin, asafoetida, coriander, nigella seeds and light green chillies, the aroma of spices spreads in the kitchen. Black salt, white salt and chaat masala add sour and spicy flavor to it.
To make masala, one tablespoon mustard oil should be heated in a pan. As soon as the oil is hot, add asafoetida, cumin and nigella seeds, which release a wonderful aroma as soon as they crackle. You can add curry leaves. By adding finely chopped green chillies and mashed potatoes, the masala becomes fragrant. Finally, add ground fennel, salt, green coriander and chaat masala and fry it until it turns golden.
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Before making pakodas, it is most important to prepare the gram flour batter. Add some water in a bowl of gram flour and beat it neither too thick nor too thin. If some salt and green coriander are added for taste then the solution becomes better. The smoother the batter, the more crisp and evenly fried the pakodas will be.
When the masala cools down, make a small incision in the middle of the big green chilli and remove its seeds. Those who like spicy can add some seeds to the spice. After this the chillies are stuffed properly with potatoes. If desired, fry the chilli whole or cut it from the middle. Both methods taste amazing and the chillies look very full.
As soon as the oil is hot, dip the filled chillies in gram flour and slowly drop them into the pan. As soon as the chilli starts turning golden, its fragrance spreads throughout the house. Now hot pakodas are ready. If you have ginger tea with it then what can you say?
