Pakodas, in any form, type 😉 are favorite of every India. There exits no vegetable of which we cannot make pakodas/fritters 😛
This one of my favorite food which i serve whenever me and my girlies meet 😀
The gossiping gets yummier and spicier with these around 😉
Served with cups of masala tea…..ooh la la ❤ , a piece of heaven 😀
Though today was no girlie meet, but school re-opens tomorrow and i will carry these for them. Aahh !! i can visualize their expressions when they see this 😉
This will spice our first working day tomorrow and the days to follow 😀
Its simple to make and since it’s deep fried, can’t call it healthy 🙂
Here’s what i did ……
8 nos – moderately hot large variety green chili
For the filling :
2 nos – boiled potato
1/2 tsp – roasted cumin seed powder
1/4 tsp – dried raw mango powder ( amchoor)
1 no – small onion ( finely chopped and sauteed)
1/4 tsp – kashmiri red chili powder
salt to taste
For the batter :
5 tbsp – besan/ split bengal gram powder
1 tbsp – rice powder
pinch of salt
pinch of carom seeds
Oil to deep fry
Wash and wipe the chilies. Cut a slit lengthwise – stem end to the tip. Make sure not to cut through the other side. To reduce the heat, de-seed the chilies.
Peel the potatoes and add all the spice and sauteed onions. Mash roughly. Stuff the chilies. Keep aside.
For the batter mix the split bengal gram powder and rice powder. Add the salt and carom seed. Add water and make a thick paste. Keep it aside for 10 mins.
Heat oil in a wok. Dip the stuffed chili in the batter, make sure it’s coated well. Fry 2 -3 chili at a time for even frying to golden in color.
Serve hot with coriander chutney or tomato ketchup……and to add some zing, serve some barbeque sauce 😉
Happy cooking !!!