Monday, September 19, 2011

Mirchi Pakoras (Green Chilli Fritters)

I know what you're thinking... spicy chilli fritters... ahhh no thanks!  Well don't be scared of these fritters!  They make an amazing tasty snack that is highly addictive!  Whenever I think of mirchi pakoras, I think of my mom.  She absolutely loves these pakoras and whenever we visit India, she has to eat them.  The best mirchi pakoras are found on the streets of Jaipur.  The peppers are giant, spicy, breaded and fried to perfection!  The spicy and salty combination makes these peppers craveworthy and totally addictive.  Both my mom and Mihir can eat super spicy food.  In fact, they are the only two people I know who enjoy eating food that makes their eyes water! 

So a few weeks ago, my in-laws came to visit and we made mirchi pakoras.  My in-laws brought fresh serrano chilli peppers from their garden.  The peppers looked and smelled amazing! After we battered and fried the peppers I admit that I was scared to try them only because I wasn't sure how hot the peppers were going to be but once I tried it, I was hooked!  These peppers had a nice crunch and were spicy but not too spicy.  The batter added a salty flavor to the peppers which cut the spiciness and added another layer of flavor.  Before I knew it, the mirchi pakoras were all gone!  Reach outside of your comfort zone and try something new!  You may be surprised!  Enjoy!


Mirchi Pakoras:
Makes approximately 2 servings

Ingredients:
20 serrano or jalapeno peppers, cut lengthwise
1/2 cup chickpea flour
2 tablespoons salt
1/2 teaspoon carom seeds
Water
Vegetable oil for frying

Method:

In a large bowl, mix together serrano or jalapeno peppers, chickpea flour, 1 tablespoon salt and carom seeds.  Slowly add water to the mixture until mixture becomes just wet (should not be too watery).  In a deep skillet, add vegetable oil and wait to fry until temperature reaches 350 degrees F.  Slowly add peppers to the oil.  Fry peppers for 5 minutes or until golden brown.  With a spider, remove pakoras from oil and place on large platter lined with paper towels.  Sprinkle remaining salt over pakoras and serve immediately.

Source: Shef's Pantry original


2 comments:

  1. What I wouldn’t give for a couple of those right now! Yum n addictive pakodas!
    USMasala

    ReplyDelete