My father-in-law really loves spicy food, so I thought I would surprise him with stuffed mirchi pakora, which are whole green chile fritters. Before getting started, I had to estimate the level of spiciness of the chiles. It turned out the green chiles we bought from the Indian market this week were painfully spicy. So I made an incision in each chile and removed all the seeds.
The preparation method I learned from Lulu’s grandmother involves stuffing the chiles with tamarind paste, then dipping them in (besan) chickpea batter before deep-frying them until golden brown.
I have to admit I didn’t try any, but in my defense, even Lulu, Daddy and the girls found the peppers really spicy. Don’t get me wrong; they really enjoyed them even though the girls ended up chugging milk to help offset the spiciness. I’m just saying, you’ve been warned!
1. Info for How to Make Mirchi Bhaji (Mirchi Pakora Recipe)
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 15
- Calories: unavailable
2. Ingredients for How to Make Mirchi Bhaji (Mirchi Pakora Recipe)
- 15 large green chiles, with the stems
- ½ cup chickpea flour, sifted
- 1-½ tablespoons basmati rice flour (see tips)
- ½ teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon jaggery, shredded
- 6 tablespoons tamarind concentrate
- ¼ teaspoon ground cumin
- 1 tablespoon dry coconut powder (optional)
- ½ teaspoon salt
- ½ teaspoon chili powder
- ¼ teaspoon baking powder
- 3 cups peanut oil (or regular vegetable oil), for deep frying, as needed
- Using a paring knife, create a 3-inch incision in the chile peppers. Depending on the spiciness, you can remove the seeds or not. This time, I removed the seeds (don’t forget to wear disposable gloves). Set aside.
- In a bowl, combine the tamarind, jaggery, ground cumin, coconut powder (if used) and ¼ teaspoon salt. Mix well.
- Using a small spoon, fill the chiles with the tamarind paste.