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.
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.
You could bake the pakoras instead of frying them.
Pakoras can be prepared day before and kept aside. Then heated in the oven.