Stuffed Chili Pepper Fritters / Pakora

 

           Tea time without any fried snack is worthless. One can't resist the temptation of deep fried  fritters. A bowl of hot and crispy pakoras are anytime welcome. So here are some easy to make small chili pepper fritters, that are stuffed with some basic ingredients and batter fried to perfection. 

          These crispy treats are just perfect with your evening cuppa. They are also ideal as appetizers and can be enjoyed with sauce or chutney / dip of your choice. I stuffed them with some ground peanuts, sesame seeds, roasted chana dal, tamarind paste and seasonings. They did turn out real yummy. So check out the step by step pictorial recipe to prepare it.     

• 10-12 small size fresh red / green chili peppers
• 3 tbsp. peanuts
• 2 tbsp. sesame seeds
• 2 tbsp. roasted chana dal (Bengal gram)
• 1 tsp. tamarind paste
• salt to taste
• 1/2 tsp. pepper powder
• oil to deep fry 

Batter - 

• 1 cup besan (gram flour)
• salt to taste
• pinch of soda bicarb
• 1 tsp. kasuri methi (crushed)
• 1/4 tsp. turmeric powder

         Wash the chilies and slit them lengthwise. Scoop out the seeds, if any, with a small spoon. Smear them with salt and lemon juice and keep aside for 10-15 minutes. 

          Make a thick batter with besan, salt, soda bicarb, kasuri methi, turmeric powder and required quantity of water. Set aside.

          For the filling, roast the peanuts and sesame seeds till light brown. Cool and grind along with the roasted chana dal, tamarind paste, salt, pepper powder and little water into a thick paste.

          Fill this stuffing in the slit chilies. Heat oil in a pan. Dip the chilies in the batter and deep fry them to a golden color. 

          Let the flame be low in the entire process. Drain on a kitchen towel and serve hot with sauce or any chutney/ dip.

                     Wash the chilies & slit them lengthwise. Scoop out seeds, if any and smear

                     them with salt & lemon juice. Keep aside for 10-15 minutes. 

                      For the filling, roast the peanuts & sesame seeds till light brown. Cool 

                      & grind along with the roasted chana dal, tamarind paste, salt, pepper

                      powder & little water into a thick paste.

                                   Fill this stuffing in each of the slit chilies. 

                     Make a thick batter with besan, salt, soda bicarb, kasuri methi, turmeric 

                     powder and required quantity of water. Set aside.

                    Heat oil & Dip the chilies in the batter. Deep fry them to a golden colour. 

                                   Drain on a kitchen towel.

                                 Serve hot with sauce or any chutney/ dip.

Cut Mirchi Bajji / Pakora / Fritters - Andhra style

          This is the very popular Andhra street snack that is also called as Mirapakaya Bajji in the local lingo. These fritters are popular in Telangana too. They are basically stuffed chili fritters that are deep-fried twice to get that extra touch of crispiness. They are both spicy and tangy with a real chatpata flavour. So go ahead and give it a try and enjoy as an appetizers or as a tea-time snack. 

          There are many versions where the stuffing differs based on individual preference. 

          Come evening and all street corner eateries come alive selling these hot and yummy snack with eager customers waiting in a queue to dig into these sumptuous pakoras. 

          The spices can be adjusted according to your preference. Moreover, you can turn any left-over mirchi bajji into chaat or kadhi. They tastes just as yummy. 

• 6-7 fresh green chilies
• 2-3 tbsp. fresh grated coconut
• 3 tbsp. peanuts
• 2 tbsp. sesame seeds
• 2 sprig curry leaves
• 2 tbsp. roasted chana dal (Bengal gram)
• 1-2 tsp. amchur (dry mango powder)
• salt to taste
• 1 tsp. red chili powder
• 1 cup besan (gram flour)
• 1/4 tsp. soda bicarb
• 1/4 tsp. turmeric powder
• 1/2 tsp. ajwain (carom seeds)
• 1 tsp. lemon juice
• oil to deep fry

          Wash the chilies and slit it lengthwise. Scoop out the seeds with a small spoon. Smear it with salt and lemon juice and keep aside for 10-15 minutes. Then wash them again. 

          Make a thick batter with besan, salt, soda bicarb, ajwain, turmeric powder and required quantity of water. Set aside.

          For the stuffing, roast the coconut till light brown. Add the peanuts, curry leaves and sesame seeds. Continue to sauté for a few seconds more. 

          Cool and grind along with the fried chana dal, tamarind paste and little water into a paste. Add the chili powder and salt. Mix well and keep aside.

          Fill this stuffing in the slit chilies. Set them aside. Heat oil in a pan. Dip the chilies in the batter and deep fry them to a light golden color. 

          Let the flame be low in the entire process. Drain on a kitchen towel and let it cool down. 

         Cut into 1" pieces and deep fry them again till crisp. Serve hot with sauce or any chutney.