Mirchi ke Pakode are classic Indian chili fritters with a simple and spicy twist. These pakoras are a popular snack, relished for their simplicity and the fiery kick from the green chilies. They are best enjoyed hot, straight from the fryer, often served with mint chutney, tamarind sauce, or a side of yogurt.
Chefadora AI has the answer - timers, swaps, step-by-step help.
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.
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.
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