Monsoon season is here and the veggie market is filled with these thin long varieties of green chillies popularly known as 'Pakora Mirchi'. I had picked up quite a few of them and treated my family on a cloudy evening.
Mirchi Pakoras with hot cuppa of tea/ coffee.....outdoors....what fun!!!!
I have already shared a Chilli Pakora Recipe before with Potato filling. This is slightly less spicy version with cottage cheese filling that even kids can enjoy.
Stuffed Mirchi Pakora/ Green Chilli Fritters :
Serves -4 to 6
Preparation time :10 minutes
Cooking time : 20 minutes
1 cup = 250 ml
1. Pakora Mirchi / Bhavnagiri Chilli - 10
2.Paneer / Cottage Cheese - 150 gms
3.Bengal Gram Flour / Besan -1 cup
4. Rice Flour - 1/4 cup
5. Sooji/ Semolina - 1 tbsp
6. Salt to taste
7. Red Chilli powder -1/4 tsp( if you are using Kashmiri chilli powder, you can add 1/2 tsp)
8. Coriander seeds - freshly powdered -1 tsp
10. Lemon juice - 1 tsp ( you can add little more )
11. Corn flour -2 tbsp ( for tossing the chillies)
12. Water - add 1/2 cup ( adjust to make a thick slushy paste)
13. Oil for deep frying
The key ingredients ....
1. Slit the Chillies and remove the seeds.
2. Crumble the Cottage Cheese / Paneer. You can add chopped cilantro/ Mint along with the paneer.
3. Stuff the Chillies with the cottage cheese as shown in the picture.
4. Once you have completed stuffing all the chillies, make the batter for frying. Add the Gram Flour,Rice Flour,Salt and spices.
5. Add water little by little and make a slushy paste. The batter needs to be thick. Add the lemon juice and mix well.
6. Heat oil in a wok / pan.
7.While the oil is heating, take a plate and spread the cornflour. Now toss each stuffed Chilli on all sides in the cornflour.
8. Gently tap to remove any excess flour by holding the stem of the chillies.
10.Dip the Chillies in the batter to coat uniformly. Before dipping, just check that the oil is hot.
11. Fry the chillies . You can use a ladle to pour some oil on the top layer for it to cook . Use two ladles and carefully turn the Chillies as they are long.
12. When they are browned on all sides, remove and place them in a tissue paper.
Your delicious evening MONSOON Snack is ready !!
I drizzled the Tamarind Chutney on the Chillies before serving !
Don't they look yum!!!
Chef Tips :
1. Steps 7 and 8 are the most important for perfect Pakoras.
2.Check the temperature of oil by dropping a small drop of batter. If it instantly sizzles, then you are ready to start.
3.You can add spices to the paneer. I wanted to keep it simple .
4. Blanching the chillies is not required.
5. I added a tbsp. of water to dilute my tamarind chutney as thin consistency is best for drizzling over the pakoras.
Rains + Mirch Pakoras + My Mom enjoying my Pakoras = Priceless!!