Stuffed chilli pakora - Dreaming about perfectly crispy snack for your afternoon tea? Then whip up these spicy fritters for a quick snack fix. This stuffed version of regular chilli fritters is easy to make and boy, these are damn delicious. To best enjoy the exciting flavors packed in them, dip in your favorite sauce.
So how delicious looking are these chilli pakoras? Aren't they just the right kind of snack for any day? And if you've never tried chilli pakora before, I should say, you're missing out on one of the most delicious Indian snacks. Do yourself a favor, and try these chilli fritters today. Believe me, you'll absolutely fall in love with these fritters.
As I mentioned, these are the stuffed variation of regular chilli pakora. Basically, chillies are stuffed with potato mixture, dipped in chickpea batter and then deep fried to perfection. There are so many elements involved in this recipe. But altogether these are so good!
The key to this recipe is the right kind of chillies. Pick your favorite, but remember you'll need enough space inside the chillies to stuff them with the potato masala. I used banana chillies for this recipe. Banana chillies come in a variety of sizes, and I opted for the medium- sized ones. These chillies are just so perfect to make the stuffed chilli bajji.
Apart from the chilies, potato masala is another important element of this recipe. And this is going to be our super delicious stuffing. A quick spluttering of cumin seeds followed by sautéing onions and ground spices starts the whole process of making this potato masala. Cooked potatoes and coriander (cilantro) leaves are added in the last stages of cooking. You see, so easy-peasy. If you have any leftover potato masala, use it in sandwiches to whip up lip-smacking potato sandwiches.
The chillies are stuffed with the potato masala, and gets dipped in a spiced chickpea batter. Finally, deep fry them until golden.
And now, get ready to bite into absolutely delicious stuffed chilli pakora. Don't forget to put the kettle on.
Stuffed Chilli Pakora | Video
Ingredients
Stuffing:
- 2 large potatoes boiled and mashed
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- 1 inch fresh ginger chopped
- ⅓ cup finely chopped onion
- ¼ teaspoon ground turmeric turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon ground coriander coriander powder
- A pinch of asafoetida
- ¼ cup coriander cilantro leaves
- Salt to taste
Batter:
- 1 cup besan chickpea flour
- ¼ cup rice flour
- ¼ teaspoon baking soda
- ¼ teaspoon red chili powder
- A pinch of asafoetida
- Salt to taste
- Water
Other ingredients:
- 5 big chillies
- Oil for deep frying
Instructions
Make stuffing:
- Heat oil in a large frying pan over medium-high heat. Add cumin seeds and allow to splutter. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until browned. Add ginger. Fry for few minutes or until aromatic. Add turmeric powder, coriander powder, red chilli powder and asafoetida. Fry for few minutes.
- Stir in potatoes. Using a fork or potato masher, mash the potatoes lightly. Season with salt. Add coriander (cilantro) leaves. Stir. Heat through. Remove from heat. Allow to cool slightly.
Batter:
- Place chickpea flour (besan), rice flour, baking soda, asafoetida and red chilli powder in a large bowl. Season with salt. Add water little by little to make smooth batter. Set aside.
Stuffed chilli pakora:
- Cut open the chillies on one side. Remove seeds and membranes. Rinse under cold running water. Fill each chilli with potato masala. Set aside.
- Meanwhile, heat oil for deep frying. When oil is hot enough, drop in the chillies one at a time. Fry until golden and crisp. (Do not overcrowd the pan. Fry in batches depending on the size of the pan). Drain on an absorbent towel. Serve hot with your favorite sauce or chutney.
Video
Nutrition
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CHCooks says
Delicious 🙂