Snacks · Nashta
Mirchiyaan ja Pakora
Stuffed chilli fritters
Long green chillies (Bhavnagari variety) are slit and deseeded, packed with a dry sweet-sour-spicy mix of coriander powder, gram flour, sugar and mango powder, coated in a thick gram-flour batter and deep-fried (taraylo). Eaten hot as a side with lunch or dinner or on its own as a snack.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
For the stuffing
For the batter
Method
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Wash the chillies, slit each one lengthwise down the middle, scrape out the seeds and set them aside.
Mix all the stuffing ingredients in a bowl. Fill each chilli neatly with the mixture, pressing it in firmly so it stays inside.
In a separate bowl, whisk the gram flour with the oil, salt, soda bicarbonate and enough water to make a batter thick enough to coat the stuffed chillies.
Heat the frying oil in a deep pan on a medium flame. Dip each stuffed chilli into the batter so it is evenly coated and deep-fry until golden brown.
Remove, drain off the excess oil and serve hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Served as an accompaniment with lunch or dinner, or as a stand-alone snack. Best piping hot, with Dharan ji Chutney (coriander chutney).
Recipes mentioned here
Nutrition
EstimatedPer serving
350 kcal
- Protein
- 11 g
- Carbohydrate
- 36 g
- Fat
- 19 g
The recipe serves 4.
Whole recipe
1,400 kcal
- Protein
- 42 g
- Carbohydrate
- 143 g
- Fat
- 76 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Madhubala Kumar Bhatia.
See the original recipe and photos