Mirchi Ka Pakoda recipe - Indian green chilli fritters & Chaat Masala recipe

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Mirchi Ka Pakoda - Indian green chilli fritters

 

6 large green chillies, (the ones used for making chilli pickle) or 6 banana

chillies

3 tsps Chaat Masala, (available at most Indian grocery stores)

4 tsps tamarind juice, (made with a golf ball-sized lump of tamarind)

2 tsps red chilli powder

1 medium onion chopped very fine

3 small green chillies chopped very fine, (use only if you are making pakodas

with banana chillies)

1 cup bengal gram flour, (besan)

1 tsp turmeric powder

1 tsp cumin seeds

Salt to taste

Vegetable/ canola/ sunflower cooking oil for deep frying

 

 

 

 

 

To make tamarind juice, put the ball of tamarind in a bopwl and cover with very

hot water. Set aside for 10 minutes. When the tamarind has softened, use your

fingers to mash it and squeeze out the pulp. Do this till all pulp has been

removed. Now strain the pulp through a sieve and keep juice aside for later.

Put the gram flour in a large mixing bowl with the turmeric powder, 1 tsp red

chilli powder, cumin seeds, salt to taste. Add warm water - a little at a time -

and use a whisk to blend all together. The resulting batter should be like thick

pancake batter. Keep aside.

In another bowl, mix the onion, green chillies, 1 tsp red chilli powder, Chaat

masala and tamarind juice. Mix well to blend all ingredients. Keep aside.

Wash and pat dry all the Pakoda chillies. If you are using the hot pickling

green chillies, you can reduce some of the heat by removing the seeds. Wear

gloves while doing this to avoid your fingers burning.

Make one slit along the length of the chillies (from just under the stem to just

above the end of the chilli) making sure you do not slit all the way till the

bottom or cut through the other side of the chilli.

Now stuff/fill the slit you made in the chilli with the onion-spice-tamarind

juice mix. Repeat for all the chillies.

Heat the oil for deep frying (on a medium flame) till it is almost smoking.

When the oil is ready for frying, dip one chilli in the gram flour batter to

coat well on all sides. Put it into the oil and fry till golden all over turning

ocassionally. Remove and drain on paper towels. Fry remaining chillies in the

same way.

Serve piping hot with Mint-Coriander Chutney and a hot cup of Masala Chai

(spiced tea)!

 

 

Source: Petrina Verma Sarkar, Your Guide to Indian Food

Formatted by Chupa Babi: 06.26.08

 

This is a delicious snack for those of you who enjoy the heat of green chillies!

Perfect when teamed with hot cup of Masala Chai on a cold day. Make Mirchi Ka

Pakoda with pickling green chillies for extra heat or with the " sweet " banana

chillies for a milder taste which is just as enjoyable.

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Chaat Masala -

2 tablespoons amchoor (dried mango powder)

1 teaspoon ground cumin

1 teaspoon ground black salt

1 teaspoon ground coriander

3/4 teaspoon ground ginger

1/2 teaspoon salt (white)

1/2 teaspoon ground black pepper

1/4 teaspoon red pepper

 

 

 

 

Combine all ingredients. If necessary, use a mortar and pestle to grind out any

lumps. Store air-tight until ready to use.

 

Makes 1/4 cup

 

Source: Kate Heyhoe for The Global Gourmet

Formatted by Chupa Babi: : 06 26 08

 

Note: Most Indian chaat blends include a bit of asafoetida, a pungent spice that

may be too strong for western noses (the sulfur in it smells a bit like rotting

eggs). I've left it out, but if you want to make a more authentic version of

chaat masala, add just a pinch to balance the flavors.

 

" In India, chaat refers to both a spice blend and a salad that uses the spice

blend. Indian markets sell pre-mixed chaat masalas (the spice blend) that are

quite good and ready to use. Or, buy the ingredients and make your own

custom-blend.

 

This recipe makes one version of chaat powder or chaat masala, but feel free to

play with the ingredient amounts to reach the balance of sour, salt, and

piquancy that suits your personal taste.

 

If you can't find black salt, leave it out. There is no substitute for this

unusual, smoky tasting form of rock salt. Though it's called black salt, it

actually is more reddish when pulverized. Amchoor, being a dry powdered form of

mango, adds the tartness to chaat. It's a handy ingredient for any recipe when

you want to add a bit of fruity tartness without additional liquid.

 

Sprinkle a touch of chaat masala on salads, fruit, potatoes, or any vegetable,

to perk up the flavors instantly. "

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