By Rajan Bhattacharya
August 22, 2024
Nothing complements the monsoon better than a plate of hot, crispy Mirchi Pakoda. These deep-fried fritters made with green chillies and gram flour are a perfect snack to enjoy with tea while watching the rain pour.
6 to 7 medium to large green chillies (Bhavnagri or picador) Oil for deep frying 1 cup gram flour (besan) ½ tsp carom seeds (ajwain) ¼ tsp red chilli powder ¼ tsp turmeric powder ¼ tsp garam masala 1 pinch asafoetida (hing) 1 pinch baking soda (optional) Salt as required Water as required
Rinse the green chillies well and dry them with a clean kitchen towel. In a mixing bowl, combine gram flour, carom seeds, turmeric, red chilli powder, garam masala, asafoetida, baking soda, and salt.
Gradually add water to the mixture and whisk until a thick, smooth batter forms. Slit the green chillies from one side, keeping the stems intact, and remove the seeds.
Dip each green chilli into the batter, ensuring it is evenly coated inside and out.
Heat oil in a kadai until medium hot, then deep-fry the batter-coated chillies until golden and crisp.
Remove the pakodas with a slotted spoon and drain excess oil on paper towels. Serve hot with chaat masala and dipping sauces.