Mirch Pakora, How to make Bharwa Mirch Ka Pakora Recipe| Streetfood

• Produce

  • 1 cup Mashed potatoes

• Baking & Spices

  • 250 g Bhavnagri chilies / mild spiced long chilies / pepper
  • 1 tsp Coriander seed
  • 1 1 cup gram Flour
  • 2 tsp Kashmiri red chile powder
  • 2 tbsp Rice flour
  • 1 Salt as required, black
  • 1 Salt or salt as required, black
  • 1 pinch Turmeric

• Oils & Vinegars

  • 2 cups Oil

• Nuts & Seeds

  • 1 tsp Cumin, Roasted

• Liquids

  • 1 Water as required

• Other

  • 1 tsp Ajwain seed (carom seed
  • 1 tbsp amchur powder (dry mango powder
  • 1 tsp Chat masala
  • a pinch of cooking soda

Found on flavorsofmumbai.com

Description

Ingredients

• 2 -3 cups of oil for deep frying
• 250 gm bhavnagri chilies / mild spiced long chilies / pepper
• 1 cup gram flour (besan)
• 2 tbsp rice flour (chawal atta)
• 1 tsp Kashmiri red chili powder (lal mirch powder)
• 1 tbsp amchur powder (dry mango powder) or lime juice
• 1 tsp ajwain seed (carom seed)
• water as required
• 1 tsp chat masala
• a pinch of cooking soda
• black salt or salt as required (namak)
• 1 cup boiled mashed potatoes (ubale aloo)
• 1 tsp kashmiri red chili powder (lal mirch powder)
• 1 tsp roasted cumin powder (bhuna jeera
• a pinch of turmeric powder (haldi)
• 1 tsp coriander seed powder (dhaniya)
• 1 tbsp amchur powder (dry mango powder)
• black salt as required (namak)

Directions

• Rinse the chilies, wipe them with a cloth, slit lengthwise towards the center vertically but dont slit completely as we have to stuff.
• Boil the potatoes and place aside.
• Sprinkle all the spice powder and salt.
• With the help of masher mash or use your finger.
• The mixture should be soft and smooth. But dont over mix them.
• Take another mixing bowl add sifted gram flour and rice flour. Also add carom seed, all spice powder cooking soda and salt.
• Add water and give a nice whisk until they appear smooth. The batter has to be of dropping consistency but towards the thicker side. So add water accordingly.
• Fill the slit chilies with the stuffing gently with your hand or spoon.
• Ensure its stuffed properly.
• Stuff all chilies and place aside.
• Heat a kadai or deep vessel with oil.
• Dip the stuffed chilies in the batter. Cover or coat them from all sides.
• Gently slide in the hot oil. Fry few at a time and dont cluster with too many. Fry them at medium heat until they are crunchy and appear golden brown in color.
• Remove them with a slotted spoon.
• Place the fried pakoras on absorbent napkin.
• Repeat the same with the rest of chilies. If your batter remain not to worry just add some thin potato slices or bread slices and fry them.
• Serve your bharwan mirch pakora with bread, tangy tomato sauce and fried chilies.