Ingredients
Basic batter
- 200 g. gram flour, sieved (besan)
- 1 tsp. salt
- 1level tsp. bicarbonate of soda
- 1 level tsp. cumin seeds
- 2-3 drops of Yellow food color
- about 300 ml warm water
Ingredients for stuffing
- 6 large size green chilies
- 1 small onion, skinned and finely chopped
- 1 tbsp. tamarind juice
- 1 tsp. Red chili powder
- 1\2 tsp. salt
- 2 tbsp. pomegranate seeds, ground
- 2 tsp. chat masala
Methods:
1. Place the gram flour and the remaining dry ingredients and food
color in a bowl. Pour in the water gradually and beat to a smooth and
thick paste. The consistency should be like thick pancake batter. Leave
aside to rest for 30 minutes.
Meanwhile prepare the stuffing. Mix together the chopped onions, chili
powder, salt, pomegranate seeds, chat masala and tamarind juice. Wash
and pat dry the chilies. Make an incision on one side of the chili
lengthwise and remove the seeds. Stuff each chili with good amount of
stuffing and keep aside.
3. Heat oil in a deep fryer or a karahai to smoking point, then reduce the heat to medium.
4. Dip each chili into the batter and coat it thoroughly with the
better and then using your fingers lift it out of the batter and at
once drop them into the hot oil. Be careful not to splash yourself with
hot oil. Fry 2-3 chilies at a time. (Don’t try to fry too many at a
time.) Fry for a few minutes, then carefully turn them over. Fry the
mirch pakoras for 5-8 minutes to a crisp golden color, drain thoroughly
with a perforated slice. Then place them on absorbent kitchen paper.
5. Sprinkle with chat masala.
6. Serve with Nan, Podinay Ki Chutney and Sweet tamarind chutney