Sunday, August 16, 2009

Mirch Pakora


Basic batter
- 200 g. gram flour, sieved (besan)
- 1 tsp. salt
- 1level tsp. bicarbonate of soda
- 1 level tsp. cumin seeds
- 2-3 drops of Yellow food color
- about 300 ml warm water

Ingredients for stuffing
- 6 large size green chilies
- 1 small onion, skinned and finely chopped
- 1 tbsp. tamarind juice
- 1 tsp. Red chili powder
- 1\2 tsp. salt
- 2 tbsp. pomegranate seeds, ground
- 2 tsp. chat masala

1. Place the gram flour and the remaining dry ingredients and food color in a bowl. Pour in the water gradually and beat to a smooth and thick paste. The consistency should be like thick pancake batter. Leave aside to rest for 30 minutes.
Meanwhile prepare the stuffing. Mix together the chopped onions, chili powder, salt, pomegranate seeds, chat masala and tamarind juice. Wash and pat dry the chilies. Make an incision on one side of the chili lengthwise and remove the seeds. Stuff each chili with good amount of stuffing and keep aside.
3. Heat oil in a deep fryer or a karahai to smoking point, then reduce the heat to medium.
4. Dip each chili into the batter and coat it thoroughly with the better and then using your fingers lift it out of the batter and at once drop them into the hot oil. Be careful not to splash yourself with hot oil. Fry 2-3 chilies at a time. (Don't try to fry too many at a time.) Fry for a few minutes, then carefully turn them over. Fry the mirch pakoras for 5-8 minutes to a crisp golden color, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper.
5. Sprinkle with chat masala.
6. Serve with Nan, Podinay Ki Chutney and Sweet tamarind chutney

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