Bharwa Hari Mirch Pakora/Stuffed Green Chili Fritters

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Ingredients: 

  • 250 Grams Big Green chilies
  • Oil to deep fry and make masala stuffing

For Masala/Stuffing

  • 250 Grams Boiled Mashed Potato
  • 1 tbsp. Coriander Seeds Crushed
  • Salt as per taste
  • ½ tsp Haldi/Turmeric Powder
  • ½ tsp. TSPN Garam Masala
  • 1 tsp. Amchur/Dry Mango Powder
  • ½ tsp. Hing/Asafetida
  • ½ tsp. Crushed whole Black pepper
  • Coriander to garnish

For Besan Batter/Gram flour Batter

  • 150 Grams Besan/Gram flour
  • Salt as per your taste
  • ½ tsp. Haldi/Turmeric Powder
  • ½ tsp. Lal Mirch/Red Chili Powder
  • ½ tsp. Hing/Asafetida
  • 1 Cup of Water

Method:

  • Slit and Clean 250 Grams of Large Green Chilies or Banana Peppers
  • Remove the Seeds and Stems from the Chilies
  • In a Gauge/Okhli/Mortar, add 1 tbsp. Coriander Seeds/Akha Dhania and Crush them fine and keep it aside
  • In a Mixing bowl add the boiled potatoes and chop them into small pieces and keep it aside
  • Take a Fry Pan and pre-heat it
  • Add 2-3 tbsp. of Oil and add the crushed coriander seeds/akha dhania
  • Sauté it well and add ½ tsp. Haldi/Turmeric Powder
  • Add the chopped boiled potatoes
  • Give it a good mix.
  • Add salt as per your taste
  • Add ½ tsp. Garam Masala
  • Add 1 tsp. Amchur/Dry Mango Powder
  • Add ½ tsp. Hing/Asafetida
  • Add ½ tsp.  Crushed whole black pepper
  • Mix it well.
  • Mash the cooked potatoes and let it cook on slow flame for 1-2 mins
  • Add the Chopped Coriander and remove the potatoes into a plate/bowl
  • Take a mixing bowl and add 150 Grams Besan/Gram Flour
  • Add Salt as per your taste
  • Add ½ Tsp. Haldi/Turmeric Powder
  • Add ½ Tsp. Lal Mirch/Red Chili Powder
  • Add ½ tsp. Hing/Asafetida
  • Add 1 Cup of water and mix it well and adjust the consistency up to a flowing consistency
  • Stuff the cooked potato mixture into each of the slit mirchi/banana peppers and keep them aside to deep fry.
  • Pre-Heat a Kadai/Deep Vessel/Wok and add oil to deep fry
  • Take each of the stuff green chilies and dip them into the batter and then deep fry them until golden in color.
  • Serve them hot with Mint Chutney