Rajasthani Mirchi Bada or Pakoda

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Rajasthani Mirchi Bada or Pakoda

Description

Mirchi badas are a popular street food snack in jodhpur, rajasthan. they are also called chilli cutlet. Here I have added a twist of fennel seeds to add a different flavour to the authentic recipe 

Cooking Time

Preparation Time :10 Min

Cook Time : 15 Min

Total Time : 25 Min

Ingredients

Serves : 4
  • 8 big fat green chillies


  • For Filling - 2 big potatoes boiled peeled and mashed


  • 1/2 teaspoon salt


  • 1/2 teaspoon cumin seeds


  • 1/4th teaspoon mustard seeds


  • 1/2 teaspoon moti saunf/fennel seeds


  • 1 teaspoon coriander powder


  • 1 tablespoon Everest sabji masala


  • 1/4th teaspoon amchur


  • 1 tablespoon chopped coriander leaves 1 teaspoon red chilli powder


  • 1 teaspoon oil.


  • For the batter - 1/2 cup Besan/gram flour


  • 1/4 teaspoon salt


  • 1/4 teaspoon cumin seeds ,


  • 2 pinches baking powder


  • 1 tablespoon chopped hara dhania


  • 1/2 cup water or as required for thick consistency


  • 2 cups Oil to deep fry.

Directions

  • Slit the chillies vertically and remove the seeds,but not the stems. Set aside.
  • Heat oil in a pan.
  • Add cumin, mustard and fennel seeds.
  • Add dry powdered spices and everest sabji masala one by one.
  • Add the mashed potatoes and cook for 2-3 minutes.
  • To make the bada batter, mix all the dry ingredients together with Besan, cumin seeds, baking powder and salt.
  • Add the water slowly to make thick smooth batter, just like the consistency of cake batter. Add chopped coriander and mix it well.
  • Stuff the chillies with potato mixture .
  • Heat oil in a frying pan .
  • Dip the stuffed chillies in the batter one at a time, making sure each is covered with batter all around.
  • Drop slowly into the frying pan.Fry the mirchi bada until all sides are golden brown, turning occasionally.
  • Take them out and place them on an absorbent paper.
  • Mirchi bade or pakode are ready to serve hot.
  • Serve them with mint coriander green Chutney and ketchup.
  • Tip - the leftover mirchi pakode are good for making stuffed parantha or sandwiches