4.9 from 14 votes
Mirchi Pakoda | Mirchi Bhajiya
Mirch Pakoda or Mirchi Bhajiya are deep-fried fritters made with a bigger sized variety of green chillies, gram flour, herbs and spices
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
Mirchi Pakora
Calories:
129 kcal
Course:
Snacks
Cuisine:
Indian
Ingredients
Main Ingredients
- 6 to 7 green chili pepper Bhavnagri chilies or picador chillies, medium to large
- neutral cooking oil for deep frying, as required, generic cooking oil
For Batter
- 1 cup gram flour (besan)
- ½ teaspoon carom seeds (ajwain)
- ¼ tsp red chili powder or cayenne pepper
- ¼ tsp turmeric powder (ground turmeric)
- ¼ tsp garam masala
- 1 pinch asafoetida (hing)
- 1 pinch baking soda (optional)
- salt as required
- water to make a thick flowing batter, as required
Instructions
- Prep the green chilies by rinsing them well in water a few times. Wipe them dry with a clean kitchen towel and set aside.
- In a mixing bowl take all the dry ingredients - gram flour, carom seeds, turmeric powder, red chilli powder, garam masala powder, asafoetida (hing), baking soda (optional) and salt as required.
- Add water in parts so as to form a thick flowing batter. Whisk for a couple of minutes to aerate the batter.
- Now slit the green chili from one side. Keep the stem intact. Take care not to break the chilies. With a small spoon remove the seeds and the pith.
- Dip the chili in the batter. Evenly coat the mirch (chillies) with batter and also apply some batter inside the green chili.
- Before batter coating the chilies heat any neutral flavored oil with a high smoking point in a kadai (wok) or a pan.
- Let the oil become medium hot. Then add the batter coated chilies in the medium hot oil.
- When one side is light golden and the batter has firmed up, gently turn it over with a slotted spoon. Continue to fry the second side.
- This way turn over as needed few times and deep fry them in oil till they turn golden and crisp.
- Once done remove with a slotted spoon and place them on kitchen paper towels to abosrb extra oil.
- While serving sprinkle some chaat masala on them.
- Serve mirchi pakoda hot or wam with pav (dinner rolls), bread or serve as a side dish with any Indian meal. They also taste good with a dipping sauce like tamarind chutney or coconut chutney or tomato ketchup.
- You can also eat them with a side of roti.
Cup of Yum
Notes
- Use the bigger variety of green chilies which are not spicy or hot to make this recipe.
- If you use the regular variety of small to medium sized green chilies then the pakoda will become very spicy.
- Instead of gram flour, you can use chickpea flour.
- In the batter, you can 1 to 2 tablespoons of rice flour to make it more crispy.
- For a more flavorful pakoda you can stuff the chilies with a stuffing of your choice.
- For gluten-free version skip adding asafoetida or source gluten-free asafoetida.
- The recipe can be scaled.
- Note that the approximate nutrition info is for one mirchi pakoda.
Nutrition Information
Calories
129kcal
(6%)
Carbohydrates
15g
(5%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Sodium
404mg
(17%)
Potassium
175mg
(4%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
34IU
(1%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
6mg
(7%)
Vitamin E
2mg
Vitamin K
2µg
Calcium
12mg
(1%)
Vitamin B9 (Folate)
88µg
Iron
1mg
(6%)
Magnesium
34mg
(9%)
Phosphorus
64mg
Zinc
1mg
Nutrition Facts
Serving: 6 Mirchi Pakora
Amount Per Serving
Calories 129
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 404mg | 17% |
| Potassium | 175mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 34IU | 1% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 6mg | 7% |
| Vitamin E | 2mg | |
| Vitamin K | 2µg | |
| Calcium | 12mg | 1% |
| Vitamin B9 (Folate) | 88µg | |
| Iron | 1mg | 6% |
| Magnesium | 34mg | 9% |
| Phosphorus | 64mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.