Rajasthani Mirchi Bada or Pakoda

Name: Rajasthani Mirchi Bada or Pakoda
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 big fat green chillies; For Filling -; 2 big potatoes boiled peeled and mashed; 1/2 teaspoon salt; 1/2 teaspoon cumin seeds; 1/4 teaspoon mustard seeds; 1/2 teaspoon moti saunf/fennel seeds; 1 teaspoon coriander powder; 1 teaspoon sabji masala; 1/4 teaspoon amchur; 1 tablespoon chopped coriander leaves; 1 teaspoon red chilli powder; 1 teaspoon oil; For Batter; 1/2 cup Besan/gram flour; 1/4 teaspoon salt; 1/4 teaspoon cumin seeds,; 2 pinches baking powder; 1 tablespoon chopped hara dhania; 1/2 cup water or as required for thick consistency; 2 cups Oil to deep fry

Sanchita Mittal @sm_thechef

Delhi

#GkR
Rajasthani Mirchi Bada or Pakoda or mirchi bajji with fennel seeds flavour
Mirchi badas are a popular street food snack in jodhpur, rajasthan. they are also called chilli cutlet.
Here I have added a twist of fennel seeds to add a different flavour to the authentic recipe

Sanchita Mittal @sm_thechef

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Ingredients

20 minutes

4 servings

8big fat green chillies
For Filling -
2big potatoes boiled peeled and mashed
1/2 teaspoonsalt
1/2 teaspooncumin seeds
1/4 teaspoon mustard seeds
1/2 teaspoonmoti saunf/fennel seeds
1 teaspooncoriander powder
1 teaspoonsabji masala
1/4 teaspoon amchur
1 tablespoonchopped coriander leaves
1 teaspoon red chilli powder
1 teaspoonoil
For Batter
1/2 cupBesan/gram flour
1/4 teaspoonsalt
1/4 teaspooncumin seeds,
2 pinchesbaking powder
1 tablespoonchopped hara dhania
1/2 cupwater or as required for thick consistency
2 cupsOil to deep fry

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Steps

20 minutes

1

Slit the chillies vertically and remove the seeds, but not the stems and keep aside.
2

Heat oil in a pan and add cumin, mustard and fennel seeds
3

Add dry powdered spices and sabji masala one by one.
4

Add the mashed potatoes and cook for 2-3 minutes, switch off the flame and keep aside.
5

To make the bada batter, mix all the dry ingredients together with besan, cumin seeds, baking powder and salt.
6

Add the water slowly to make thick smooth batter, just like the consistency of cake batter. Add chopped coriander and mix it well.
7

Stuff the chillies with potato mixture.
8

Meanwhile heat oil in a frying pan
9

Dip the stuffed chillies in the batter one at a time, making sure each is covered with batter all around.
10

Drop slowly into the frying pan and fry the mirchi bada until all sides are golden and crisp, turning occasionally.
11

Take them out and place them on an absorbent paper.
12

Mirchi bade or pakode are ready to serve hot.
Serve them with mint coriander green Chutney and ketchup.