Mirch Pakoras with dry Coconut and Tamarind

Name: Mirch Pakoras with dry Coconut and Tamarind
Total time: 2400 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 1/2 kg Broad Green Chillies or Pakora Chillies; FOR THE BATTER -; 2 cups Gram flour or Besan; 1/4 tsp Baking Soda; 1/2 cup water or as needed; 1 tsp Salt; 1 tsp Red Chilli powder; 1/2 tsp Turmeric powder; 1/8 tsp Asafoetida or Hing; FOR THE STUFFING -; 1 cup dry roasted Coconut powder or Dessicated Coconut; 2 tbsp roasted and powdered Sesame Seeds; 1 tsp roasted Coriander powder; 1 tsp roasted Cumin powder; 1/4 cup Tamarind paste; 1/2 tsp Salt or to taste; 2 tbsp Oil; 2-3 cups Oil (for frying)

ZMA @zesty5

#cookpadindia
#innovative
#newrecipe
A lovely Mirchi recipe from my kitchen. This is the most loved snack in my home and are best enjoyed with a cup of famous Irani Chai. They can be made even without the stuffing and are equally delightful and desirable. When the stuffing part is done, it takes a lot of time but then it's all worth the efforts in the end. There is absolutely no need of any Chutney because they taste great on their own as they already have the stuffing. But it is totally your choice and liking. One can serve with Chutney too or just plain old Ketchup as I did this time. Most of the times, I don't serve any Chutney or Dip. These are absolutely incredible on their own.

With the stuffing made of dry Coconut and Tamarind paste and with a few other spices, it's literally a bliss. Especially when it's pouring outside exactly like nowadays as is the Season. Nothing can beat aromatic and delicious fried items or to be precise, various Fritters with a hot cup of Chai and the rainy evenings. They make for a real wholesome combo.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

35-40 minutes

7-8 servings

1/2 kgBroad Green Chillies or Pakora Chillies
FOR THE BATTER -
2 cupsGram flour or Besan
1/4 tspBaking Soda
1/2 cupwater or as needed
1 tspSalt
1 tspRed Chilli powder
1/2 tspTurmeric powder
1/8 tspAsafoetida or Hing
FOR THE STUFFING -
1 cupdry roasted Coconut powder or Dessicated Coconut
2 tbsproasted and powdered Sesame Seeds
1 tsproasted Coriander powder
1 tsproasted Cumin powder
1/4 cupTamarind paste
1/2 tspSalt or to taste
2 tbspOil
2-3 cupsOil (for frying)

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Steps

35-40 minutes

1

Make a thick batter using all the ingredients listed under it. The batter should be thick but without lumps. Use water as required. Keep aside for 30 minutes at the least.
2

The standing time given to the batter makes it fluffy and porous. Wash and slit the chillies from the center. Remove the white stalk and the seeds from them. Prepare the stuffing by mixing all the ingredients. Roast them before doing so. Fill this stuffing in each one of them carefully.
3

Meanwhile, keep a kadhai with enough oil for frying these stuffed chillies. Dip each in the batter and coat all the sides evenly with it. Drop carefully in hot oil and keep the heat on a medium to high. Fry in batches of 2-3 until golden brown and crisp. Drain on an absorbent paper or a kitchen towel.
4

Serve them piping hot alongside any hot beverage of your choice. Enjoy! Yum!

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ZMA @zesty5

on September 15, 2023 01:21

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.