Mirch Pakoras with dry Coconut and Tamarind

Name: How to cook Mirch Pakoras with dry Coconut and Tamarind - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7-8 servings
Cuisine: Us

Introduce

Chef :

ZMA

Mirch Pakoras with dry Coconut and Tamarind

#cookpadindia #innovative #newrecipe A lovely Mirchi recipe from my kitchen. This is the most loved snack in my home and are best enjoyed with a cup of famous Irani Chai. They can be made even without the stuffing and are equally delightful and desirable. When the stuffing part is done, it takes a lot of time but then it's all worth the efforts in the end. There is absolutely no need of any Chutney because they taste great on their own as they already have the stuffing. But it is totally your choice and liking. One can serve with Chutney too or just plain old Ketchup as I did this time. Most of the times, I don't serve any Chutney or Dip. These are absolutely incredible on their own.

Ingredient

Food ration :

7-8 servings

Cooking time :

35-40 minutes

1/2 kg

Broad Green Chillies or Pakora Chillies

2 cups

Gram flour or Besan

1/4 tsp

Baking Soda

1/2 cup

water or as needed

1 tsp

Salt

1 tsp

Red Chilli powder

1/2 tsp

Turmeric powder

1/8 tsp

Asafoetida or Hing

1 cup

dry roasted Coconut powder or Dessicated Coconut

2 tbsp

roasted and powdered Sesame Seeds

1 tsp

roasted Coriander powder

1 tsp

roasted Cumin powder

1/4 cup

Tamarind paste

1/2 tsp

Salt or to taste

2 tbsp

Oil

2-3 cups

Oil (for frying)

Cooking instructions

* Step 1

Make a thick batter using all the ingredients listed under it. The batter should be thick but without lumps. Use water as required. Keep aside for 30 minutes at the least.

* Step 2

The standing time given to the batter makes it fluffy and porous. Wash and slit the chillies from the center. Remove the white stalk and the seeds from them. Prepare the stuffing by mixing all the ingredients. Roast them before doing so. Fill this stuffing in each one of them carefully.

* Step 3

Meanwhile, keep a kadhai with enough oil for frying these stuffed chillies. Dip each in the batter and coat all the sides evenly with it. Drop carefully in hot oil and keep the heat on a medium to high. Fry in batches of 2-3 until golden brown and crisp. Drain on an absorbent paper or a kitchen towel.