Every year as soon as monsoons come, the Earth’s thirst is quenched. The season brings along with it a breath of fresh air that calms and soothes all. There is no better way to enjoy the Indian monsoons than with a hot cup of coffee or ginger tea along with fritters, and a song to hum along.
The following is a simple “mirchi ke pakore recipe” that you will find yourself craving every time you feel a raindrop slide down your shoulders. It’s the right amounts of crunchy, savoury, and spicy, so bring out your chillies and channel your inner chef, and let’s go-
Preparation time: 30 minutes
Serving: 4 people
- Thick green chilies (Bhavnagri Hari Mirch) - 250 grams
- Boiled potatoes - 4
- Flour - 1 cup
- Onion – 2 tbsp
- Green chilies – 250 grams
- Coriander leaves - 2 tbsp
- Red chili powder - 1/2 tsp
- Turmeric powder -1/4 tsp
- Garam masala powder -1/2 tsp
- Baking soda -1 pinch
- Roasted cumin powder -1/2 tsp
- Mixed pickle (optional) - 1 tbsp
- Chaat masala -1/2 tsp
- Amchur powder -1/2 tsp
- Salt to taste
- Mustard cooking oil to fry
- Wash the chilies and let them dry. Slit open the chilies and remove the seeds within the chilies with the help of a spoon.
- For the stuffing, take the boiled potatoes and mash them in a bowl. Add two tablespoons of finely chopped onion and one teaspoon full of finely chopped green chilies and two tablespoons of coriander.
- Add half a teaspoon of red chili powder, garam masala, chaat masala, and Amchur powder to this.
- Add salt to this mixture.
- To enhance the taste of the stuffing, you may add grated cottage cheese, half a teaspoon of roasted cumin powder, and half a teaspoon of a mixed pickle.
- After the potato stuffing has been mixed well, you may stuff the thick green chilies with it.
- After the chilies have been stuffed. They need to be dipped in a batter and fried.
- For the batter, take one cup of gram flour and add one-fourth teaspoons of red chili powder, turmeric powder, and garam masala powder.
- Add a teaspoon of salt to this and no more than a pinch of soda. Add half a cup of water to this, mix it well, and make a batter. You would want the batter to be thick so that it coats the chilies well.
- Let the mustard cooking oil be heated while you dip the chilies in the batter. Make sure the chilies are well coated with the batter. Dip the chilies in hot oil. Let them fry for about three to four minutes, till the fritters are golden brown.
Take the fritters out in a serving place and enjoy with green coriander sauce or tomato ketchup, while sipping on a hot beverage and watching the rain trickle down the window pane.