|Nutritional Guidelines (per serving)|
|Servings: One Plate (6 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Like something spicy? Green chilies are featured in many Indian dishes, and mirchi ka pakoda is no exception. This is a delicious snack for those of you who enjoy the heat of green chilies! It is perfect when teamed with a hot cup of masala chai tea on a cold day.
Make mirchi ka pakoda with pickling green chilies for extra heat or with the "sweet" banana chilies for a milder taste, which is just as enjoyable.
- 6 large green chilies (the ones used for making chili pickle, or 6 banana chilies)
- 3 teaspoons chaat masala (available at most Indian grocery stores)
- 4 teaspoons tamarind juice (made with a golf ball-sized lump of tamarind)
- 2 teaspoons red chili powder
- 1 medium onion (finely chopped)
- 3 small green chilies (very finely chopped: use only if you are making pakodas with banana chilies)
- 1 cup Bengal gram flour (besan)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- Dash salt to taste
To make tamarind juice, put the ball of tamarind in a bowl and cover it with very hot water. Set it aside for 10 minutes. When the tamarind has softened, use your fingers to mash it and squeeze out the pulp. Do this until all pulp has been removed. Now strain the pulp through a sieve and keep juice aside for later.
Put the gram flour in a large mixing bowl with the turmeric powder, 1 teaspoon red chili powder, cumin seeds, salt to taste. Add warm water—a little at a time—and use a whisk to blend all together. The resulting batter should be like thick pancake batter. Set it aside.
In another bowl, mix the onion, green chilies, 1 teaspoon red chili powder, chaat masala, and tamarind juice. Mix well to blend all ingredients. Set it aside.
Wash and pat dry all of the chilies. If you are using the hot pickling green chilies, you can reduce some of the heat by removing the seeds. Wear gloves while doing this to avoid your fingers burning.
Make one slit along the length of the chilies (from just under the stem to just above the end of the chili) making sure you do not slit all the way till the bottom or cut through the other side of the chili.
Now, stuff/fill the slit you made in the chili with the onion-spice-tamarind juice mix. Repeat for all the chilies.
Heat the oil for deep-frying (on a medium flame) till it is almost smoking.
When the oil is ready for frying, dip one chili in the gram flour batter to coat well on all sides. Put it into the oil and fry till golden all over turning occasionally. Remove and drain on paper towels. Fry remaining chilies same way.
Serve it piping hot with mint-coriander chutney and a hot cup of masala chai!