Chili Pakora
Chili pakoras are made by frying green chilies stuffed with a mixture of mango powder and salt coated with a spicy gram flour batter.
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.
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Notes
I prefer using fresh, firm, large, and thick green chilies to make these pakoras. These offer the right balance between flavor and heat.
You may remove the seeds if you like but I prefer these pakoras with them.
Add water gradually to make the batter. This will ensure it is lump-free. Let it rest for a while for the flavors of the spices to blend perfectly.,
While coating the green chilies, make sure the coat is even all around. This will result in an ideal crunch.
Fry the pakoras in hot oil but on a low flame. This will ensure even cooking both inside and outside.
Nutrition Info (Estimation Only)
Nutrition Facts
Chili Pakora
Amount per Serving
Calories
133
Calories from Fat 18
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
0.5
g
Cholesterol
2
mg
1
%
Sodium
120
mg
5
%
Potassium
283
mg
8
%
Carbohydrates
20
g
7
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
8
g
16
%
Vitamin A
88
IU
2
%
Vitamin C
0.5
mg
1
%
Calcium
17
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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