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4 from 1 vote

Stuffed chilli pakora recipe

Stuffed chilli pakora recipe, stuffed with a potato masala, spices. Very delicious and special tea time snack, especially on rainy days.
Prep Time15 mins
Cook Time20 mins
Course: Snack
Cuisine: Indian
Servings: 8

Ingredients

  • 8 Bajji chilli
  • 5 Potatoes
  • 1 & ½ teaspoon Red chilli powder
  • 1 teaspoon Coriander seeds powder
  • 1 teaspoon Garam masala
  • ½ teaspoon Dry mango powder
  • ½ teaspoon Roasted cumin powder
  • ¼ teaspoon Turmeric powder
  • 4 tablespoon Coriander leaves finely chopped
  • Salt as needed

For bajji batter

  • ¾ cup Gram flour Besan
  • ¼ cup Rice flour
  • teaspoon Cooking soda
  • ½ teaspoon Red chilli powder
  • ½ teaspoon Roasted cumin powder
  • ¼ teaspoon Asafoetida
  • ¼ teaspoon Turmeric
  • Salt – As needed

Instructions

Prepare chilli

  • Slit the green chillies and take out the seeds in it, by scooping with a spoon carefully.

Prepare potato stuffing

  • Pressure cook potato, cool down, peel and crumble it.
  • Add all the masala powders – red chilli, garam masala, coriander, cumin (bhuna jeera), dry mango powder (amchoor), turmeric, salt and coriander leaves.
  • Mix well and keep aside.

Stuff

  • Stuff the prepared potato masala to the slit chilli. Do not over stuff, just fill it.

Pakora batter

  • Take gram flour, rice flour, cooking soda, chilli powder, cumin powder, asafoetida, turmeric and salt in a mixing bowl.
  • Add required water and mix to make a batter using a whisk. It should be thick enough to coat the chilli.

Make pakora

  • Dip the stuffed chillies in the prepared batter and coat it fully.
  • Heat oil and carefully slide the dipped chilli into the oil.
  • fry one or two at a time. The oil should be hot when you drop the bajji.
  • When it gets fried, let the flame be in medium, so that the bajji gets cooked properly.
  • Flip in between once and when it is golden and crisp, drain over paper towel.

Video

Notes

  • Always use spoon to scoop the seeds, if you use your fingers, then it will burn through out the day.
  • Make sure to spice and salt the stuffing properly. I have used smaller potatoes, so, make sure to adjust the spice or potato quantity.
  • Add red chilli powder as per your preference as chilli at times could be spicy too.
  • If the seeds are not taken out properly, it will be really spicy.