Chilli/Mirchi Pakoda

Chilli/Mirchi Pakoda

got this lovely chillies and the first thought came was to make chilli/mirchi pakoda and nothing else in my mind. This was the first time I made mirchi pakoda and I must say it was good. After searching for recipe here and there and I did exactly I do every time...experiment with my own ;) so I grab this and that and settle for few ingredients to prepare the pakoda...and it's different from any other ..read on to know the difference ;).

Okie before I move on..here it something...I made this masala from hand
picked ingredients and trust me it's so good and aromatic...I'm using it in different dishes to give the extra touch. Recipe is below ...try it out and let me know if you like it. Also I added rice flour in batter to give crispyness and the result was just as desired. Along with Chilli I made stuff bread pakoda which were yummy as well. I just manage to do some clicks as my nephew was so so eager to eat them ;)

Serving - 12-15 Pakodas


For Pakoda:
Chillies - 12 pieces [as you required]
Bread - 3 pieces [ as you required]
Lemon - 1/2 piece or 1tbs juice
Salt - 1tbs
water - 2 cups
Oil - for deep fry
For Batter:

Chickpeas Flour - 1/2 cup
Rice Flour - 2 tbs
Redchilli Powder - 1tsp
Turmeric Powder - 1/2 tsp
Cumin Powder - 1tsp
Baking Soda - 1/2 tsp [ optional]
Salt - to taste
Hot Oil - 1tbs
Water - as required

For Stuffing:

Boiled Potato - 1 [ mashed]
Paneer - 1/2 Cup [crumbed]
Redchilli Powder - 1tsp
Salt - to taste

For Masala:

Coriander Seeds - 1tsp
Sesame Seeds - 1tsp
Cumin Seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Carom/Ajwain Seeds - 1/4 tsp
Fenugreek/Methi Seeds - 1/4 tsp
Dry Mango or Amchur Powder - 1/2 tsp
Cloves - 2
Cardamom - 1
Cinnamon - 1" stick


1. For Masala: Dry roast all the masala ingredients one item at a time just for 1 min or 2[except dry mango or amchur powder]. Let them to come room temperature and grind them along with dry mango/amchur coarse in mixi or grinder without any water, keep aside.

2. Wash and pat dry the chillies. To de-seed the chillies, make a slit in center of chilli using knief and remove all the seeds with hands or spoon. [ You might have burning sensation after de-seeding the chillies with hands]

3. Fill a large bowl with water, add half pieces lemon juice and 2tsp salt. Soak the de-seed chillies in this water for 10-15mins, after this pat dry them and keep aside.

4. Make thick batter using all the ingredients listed above mention for batter and leave it for 10mins if possible. This batter should be thicker than we make for other onion/potato pakodas.

5. In a bowl place all the stuffing ingredients and 2tbs of masala which we made at step 1, mix everything well.

6. Stuff the chillies one by one with the mixture prepared in above step[5].

7. In a pan or wok heat oil. Dip stuffed chilli in batter and coat the batter nicely all over chilli.

8. Slowly place this coated chilli in hot oil and deep fry them until golden brown. Place in the kitchen towel.

9. For bread pakoda, cut the bread in half. Take a a piece and soak in water for 2-3 secs or just sprinkle some water. Place 1/2 tbs of stuffing in one corner and cover it with the other side of the bread, apply water over the bread edges and seal them. Dip them in batter and deep fry until golden brown.

Have a another look

Hot pakodas with Tea and enjoy your day :-) This yummy pakodas goes to JFI-Chilli Event at Cardamom, started by Indira of Mahanandi

And to Shanti's Lovely winter Recipes