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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Slit green chilies lengthwise and remove seeds if a milder taste is desired.
Mix gram flour with turmeric, red chili powder, sesame seeds, and salt.
Gradually add water to the mixture to form a thick, smooth batter. Ensure the consistency is suitable for coating the chilies.
Dip the slit chilies into the gram flour batter, ensuring they are well-coated.
Deep-fry the coated chilies in hot oil until they turn golden brown and crispy.
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For a milder version, remove the seeds from the chilies before coating them in batter.
Ensure the oil is hot enough before frying to achieve a crispy texture.
Serve immediately for the best taste and texture.
Can I use any type of chili for this recipe?
Yes, you can use mild green chilies or adjust the type of chili based on your spice tolerance.
What can I serve with Mirchi ke Pakode?
They are best served with mint chutney, tamarind sauce, or a side of yogurt.
Can I make the batter in advance?
It's best to prepare the batter fresh to maintain its consistency, but you can mix the dry ingredients ahead of time.
How do I ensure the pakoras are crispy?
Make sure the oil is hot enough and fry in small batches to avoid overcrowding the pan.
Can I bake these instead of frying?
While traditionally fried, you can try baking them at a high temperature for a healthier alternative, though the texture may differ.
