Chili pakoras are made by frying green chilies stuffed with a mixture of mango powder and salt coated with a spicy gram flour batter. Follow my step-by-step guide to make chili pakoras at home.
KEY TAKEAWAYS
- Chili pakoras are flavorful and delight snack, quick and easy to make at home.
- Serve it with a cool and refreshing mint chutney, tangy tamarind sauce, a simple yogurt dip, a zesty coriander sauce, simple tomato ketchup, a sweet chili sauce, cucumber raita, or simply with lemon wedges.
- Chili pakoras tastes spicy and tangy with a slight savory undertone.
- Stuffed chili pakoras and chili cheese pakoras will offer a closely similar taste.
The Ingredients:
- 12 pieces green chilies (large and thick)
- 2 tsp mango powder (amchur)
- ½ tsp salt
To make the batter:
- 1 cup gram flour (besan)
- ½ tsp red chili powder
- ½ tsp salt
- ½ tsp turmeric powder
- ½ tsp carom seeds (ajwain)
- Water – As required
- ½ tsp fenugreek leaves (kasuri methi) (dry, crushed)
For frying the pakoras:
- Cooking oil – An adequate amount
For serving the pakoras:
- Tomato ketchup
I actually overheard this recipe when a person in a restaurant was describing it to another who may have asked for it being impressed. The passion in their eyes intrigued me and I started taking notes on my phone. I went home thinking about the recipe and pieced together what I remembered. The first time I made it, it didn’t taste like anything special.
Maybe I missed out on some specific ingredient. But after adjusting the ingredients based on my basic instinct, it came alive. Since then, it’s become my secret go-to, and every time I make it, I think of that café and the stranger who unknowingly changed my kitchen game.
How to Make Chili Pakora? (Step by Step Guide with Images)
Step 1: Take 10 to 12 thick and large fresh pieces of green chilies with their stalk and wash them nicely. Now make a slit in each.
(Pro tip: If you want you may remove the seeds. However, these chilies are usually not very hot, so you may keep them as well).
Step 2: Now, on a separate plate, take 2 tsp of mango powder (amchur) and ½ tsp of regular table salt and mix them nicely.
Step 3: Put this mixture inside each piece of green chilies and keep them aside.
Step 4: Now, to make the batter, in a bowl take 1 cup of gram flour (besan), ½ tsp of red chili powder, ½ tsp of salt, ½ tsp of turmeric powder, and ½ tsp of carom seeds (ajwain).
Step 5: Now, add water gradually as required and make a batter of thick consistency.
(Pro tip: Do not add too much water at once. This will create lumps. Also, it will make the batter runny).
Step 6: Now, add ½ tsp of dry fenugreek leaves (kasuri methi) to the batter. Crush the leaves in your hand before you add them. Mix it nicely and let it rest for about 5 to 10 minutes.
(Pro tip: Adding kasuri methi and letting it rest will add to the flavor).
Step 7: Add a little bit more water to the batter and mix it nicely. Check the consistency.
Step 8: Now, take a kadai and take enough cooking oil in it. Heat it on a high flame until it is hot. Now, dip each piece of the stuffed green chilies with spices in the batter to coat it nicely on all sides.
Step 9: Turn the flame of the gas stove to low and put the chilies in the oil gently so that it does not splash hot oil.
(Pro tip: Do not fry the pakoras on a high flame. It will then cook the outer coating quickly and burn it while the inside will remain uncooked).
Step 10: Flip the pakoras from time to time and cook them for about 2 to 3 minutes until they turn golden brown in color. Remove them when done.
Step 11: Your tasty and spicy homemade chili pakoras are now ready. Put them on a plate and serve them hot with tomato ketchup or a chutney.
Recipe Card
Chili Pakora
Ingredients
- 12 pieces green chilies large and thick
- 2 tsp mango powder amchur
- ½ tsp salt
To make the batter:
- 1 cup gram flour besan
- ½ tsp red chili powder
- ½ tsp salt
- ½ tsp turmeric powder
- ½ tsp carom seeds ajwain
- Water As required
- ½ tsp fenugreek leaves kasuri methi (dry, crushed)
For frying the pakoras:
- cooking oil An adequate amount
For serving the pakoras:
- Tomato ketchup
Instructions
- Take 10 to 12 thick and large fresh pieces of green chilies with their stalk and wash them nicely. Now make a slit in each. (Pro tip: If you want you may remove the seeds. However, these chilies are usually not very hot, so you may keep them as well).
- Now, on a separate plate, take 2 tsp of mango powder (amchur) and ½ tsp of regular table salt and mix them nicely.
- Put this mixture inside each piece of green chilies and keep them aside.
- Now, to make the batter, in a bowl take 1 cup of gram flour (besan), ½ tsp of red chili powder, ½ tsp of salt, ½ tsp of turmeric powder, and ½ tsp of carom seeds (ajwain).
- Now, add water gradually as required and make a batter of thick consistency. (Pro tip: Do not add too much water at once. This will create lumps. Also, it will make the batter runny).
- Now, add ½ tsp of dry fenugreek leaves (kasuri methi) to the batter. Crush the leaves in your hand before you add them. Mix it nicely and let it rest for about 5 to 10 minutes. (Pro tip: Adding kasuri methi and letting it rest will add to the flavor).
- Add a little bit more water to the batter and mix it nicely. Check the consistency.
- Now, take a kadai and put about 250 ml of cooking oil in it. Heat it on a high flame until it is hot. Now, dip each piece of the stuffed green chilies with spices in the batter to coat it nicely on all sides.
- Turn the flame of the gas stove to low and put the chilies in the oil gently so that it does not splash hot oil. (Pro tip: Do not fry the pakoras on a high flame. It will then cook the outer coating quickly and burn it while the inside will remain uncooked).
- Flip the pakoras from time to time and cook them for about 2 to 3 minutes until they turn golden brown in color. Remove them when done.
- Your tasty and spicy homemade chili pakoras are now ready. Put them on a plate and serve them hot with tomato ketchup or a chutney.
