Chili Pakora (Mirchi Pakora)
Chili Pakora is a spicy vegan snack served with Coriander Chutney and Tamarind Chutney. These crispy green chili fritters are especially for those who love really spicy food. Perfect with Hot Masala Tea for a rainy day.
Ingredients:
Makes 10
- 10 big long green chilies
- 1 cup besan (gram flour)
- 1 tsp red chili powder
- 1 tsp salt
- ¼ tsp turmeric powder
- ¼ tsp ajwain seeds
- ¼ tsp cumin seeds (Jeera)
- ¼ cup water
- oil for deep frying - about 2 cups
- a pinch of baking soda
- 2-3 tsp fresh cilantro leaves, finely chopped
How to make Chili Pakoras:
- Sift the gram flour into a large bowl. Add the salt, chili powder, baking soda, cumin seeds, turmeric, and blend together well.
- Pour in the water and beat well to form a smooth batter.
- Heat the oil in a large heavy-bottom pan to 350-375 °F/180-190 °C, or until a cube of bread browns in 30 sec.
- Put the chilies into the mixture, then remove with a big fork, carefully shaking of any excess batter.
- Using a slotted spoon, lower the battered chilies into the hot oil, a few at a time and deep-fry, turning once.
- Remove with the slotted spoon and drain thoroughly on paper towels. Repeat this process until all of the chillies are used.
- Place the chili pakoras on a large serving plate and garnish with a fresh cilantro. Serve immediately with coriander chutney and tamarind chutney.
Tips:
- You could bake the pakoras instead of frying them.
- Pakoras can be prepared day before and kept aside. Then heated in the oven.
