Spicy chili pakora

Here’s a recipe for spicy chili pakoras, a popular Indian snack that’s perfect for those who enjoy a bit of heat:

Ingredients

For the Pakora Batter:

• 1 cup chickpea flour (besan)
• 1/4 cup rice flour (for extra crispiness)
• 1/2 tsp baking soda
• 1 tsp red chili powder
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• Salt to taste
• Water as needed

For the Filling:

• 8-10 large green chilies (such as jalapeños or banana peppers)
• 1/2 cup boiled and mashed potatoes
• 1/2 tsp red chili powder
• 1/2 tsp ground cumin
• 1/2 tsp chaat masala
• Salt to taste
• 2 tbsp fresh coriander leaves, chopped

For Frying:

• Oil for deep frying

Instructions

1. Prepare the Chilies:

1. Wash the chilies and pat them dry.
2. Make a slit lengthwise in each chili, being careful not to cut them all the way through.
3. Remove the seeds and membranes if you prefer less heat.

2. Prepare the Filling:

1. In a bowl, combine the mashed potatoes, red chili powder, ground cumin, chaat masala, salt, and chopped coriander leaves.
2. Mix well to form a smooth filling.
3. Stuff each chili with the potato mixture, pressing gently to ensure the filling is well-packed.

3. Prepare the Batter:

1. In a mixing bowl, combine the chickpea flour, rice flour, baking soda, red chili powder, ground cumin, turmeric powder, garam masala, and salt.
2. Gradually add water to the dry ingredients, whisking continuously to form a smooth, thick batter. The batter should be thick enough to coat the chilies evenly.

4. Heat the Oil:

1. In a deep frying pan or kadai, heat oil over medium-high heat. The oil should be hot but not smoking.

5. Fry the Pakoras:

1. Dip each stuffed chili into the batter, ensuring it is fully coated.
2. Carefully slide the coated chilies into the hot oil. Fry in batches to avoid overcrowding the pan.
3. Fry the chilies until they are golden brown and crispy, turning occasionally to ensure even cooking. This should take about 4-5 minutes per batch.
4. Remove the fried chilies with a slotted spoon and drain them on paper towels to remove excess oil.

6. Serve:

1. Serve the spicy chili pakoras hot with mint chutney, tamarind chutney, or ketchup on the side.

Enjoy your spicy chili pakoras! These are perfect for a rainy day or as a spicy snack to share with friends and family.