Known as bhajiyas/bhajji/bajji in Maharashtra and Goa, chilli pakoda can be the perfect starter in its own right or can be eaten along with Kadhi, a variety of dals, or with any vegetable curry. The chillies used for making these pakodas are bigger in size and not as spicy as their smaller counterparts. Go ahead, prepare these and let your family enjoy the heat of green chillies as a delectable evening snack with a hot cup of masala chai.
- 10 Bhavnagari Chillies, medium sized
- 150 gm grated paneer
- 100 gm Besan
- 50 gm rice flour
- 2 tsp dry mango powder
- 1 tsp green chilli paste
- 2 tsp red chilli powder
- 2 tsp cumin powder
- 2 onions, finely chopped
- 2 potatoes, boiled and mashed
- Oil for frying
- 1 tsp carom seeds
- 1 tsp coriander, chopped
Calories - 863 Kcal, Proteins - 15.8 gm, Fats* - 7.2 gm, Carbohydrates - 35.6 gm, Cholesterol - 33 mg, Sodium - 60 mg, Potassium - 373 mg.
*For deep frying, add approximately 10 grams of fat per serving, at 9 Kcal/gram of fat.
- 1Take a bowl and add besan, rice flour, salt, carom seeds, and green chilli paste. Mix it well with a spoon and add water. Make a thick batter. Add water slowly. Make sure you keep a tab on the thickness of the batter.
- 2In a small bowl, take grated paneer and add red chilli powder, salt, chopped onion, dry mango powder and chopped coriander. Now, add the mashed potatoes to the mixture. Mix all the ingredients together.
- 3 Divide the stuffing in 10 equal parts.
- 4Now, take the Bhavnagari chillies on a plate, slit them vertically and stuff the filling.
- 5In a wok, add oil. Once the oil is hot, dip chillies in the batter and slide them for deep frying in the wok one by one. Fry till they turn golden brown.
- 6Remove them from the wok and keep on absorbent paper to drain the excess oil.
- 7Serve the fritters hot with tomato ketchup or tamarind or mint chutney.
Adding potatoes to the filling is optional. Adding rice flour will make the fritters crispy.
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