Tangy Besan-Stuffed Green Chilli Pakoras

Name: Tangy Besan-Stuffed Green Chilli Pakoras
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 large green chillies; 1/2 cup gram flour (besan); 1 tsp rice flour; 1 pinch baking soda; 1/8 tsp asafoetida (hing); 1/2 tsp turmeric powder; 1 tsp red chilli powder; Salt to taste; Water as required; Oil for frying as required; 3 tbsp gram flour (besan); 3 tbsp desiccated coconut; 1/8 tsp asafoetida (hing); 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1/2 tsp garam masala; 1/2 tsp dry mango powder (amchur); 1 tsp powdered sugar; 2 tsp chopped fresh coriander; 2 tsp oil; Salt to taste; 1 pinch chaat masala; 1 pinch red chilli powder

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#CA26 #Week14 #WildAndWonderful #GreenChilli #StuffedGreenChilliFritters
#GreenChilliPakoras #Besan #DesiccatedCoconut
#Tangy #MirchiBhajiya #RiceFlour
#Manisha_PureVeg_Treasure
#LoveToCook_ServeWithLove
#Cookpad #Cookpadindia
#Cookpadenglish #Cooksnap

📌 These gram flour (besan) stuffed green chilli pakoras are quick to prepare and taste delicious. They are wonderful when enjoyed with hot tea, chutney, or tomato ketchup.

📌 While these pakoras are naturally tangy and spicy, sprinkling a little chaat masala and red chilli powder on top elevates the flavor to something truly amazing.

📌 These gram flour (besan) stuffed green chilli pakoras are quick to prepare and taste delicious. They are wonderful when enjoyed with hot tea, chutney, or tomato ketchup.

📌 While these pakoras are naturally tangy and spicy, sprinkling a little chaat masala and red chilli powder on top elevates the flavor to something truly amazing.

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

📌 These gram flour (besan) stuffed green chilli pakoras are quick to prepare and taste delicious. They are wonderful when enjoyed with hot tea, chutney, or tomato ketchup.

📌 While these pakoras are naturally tangy and spicy, sprinkling a little chaat masala and red chilli powder on top elevates the flavor to something truly amazing.

📌 These gram flour (besan) stuffed green chilli pakoras are quick to prepare and taste delicious. They are wonderful when enjoyed with hot tea, chutney, or tomato ketchup.

📌 While these pakoras are naturally tangy and spicy, sprinkling a little chaat masala and red chilli powder on top elevates the flavor to something truly amazing.

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Ingredients

5 minutes, prep. time 10 minutes

2 servings

For the chilli pakora
4large green chillies
1/2 cupgram flour (besan)
1 tsprice flour
1 pinchbaking soda
1/8 tspasafoetida (hing)
1/2 tspturmeric powder
1 tspred chilli powder
Salt to taste
Water as required
Oil for frying as required
For the Besan Stuffing
3 tbspgram flour (besan)
3 tbspdesiccated coconut
1/8 tspasafoetida (hing)
1/2 tspturmeric powder
1 tspred chilli powder
1/2 tspgaram masala
1/2 tspdry mango powder (amchur)
1 tsppowdered sugar
2 tspchopped fresh coriander
2 tspoil
Salt to taste
1 pinchchaat masala
1 pinchred chilli powder

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Steps

5 minutes, prep. time 10 minutes

1

Roast the gram flour (besan) over a low flame. After roasting the besan, roast the desiccated coconut briefly.
2

Turn off the heat. Add salt, turmeric powder, chilli powder, garam masala, asafoetida, and powdered sugar; mix well. Add the oil and chopped fresh coriander, then mix the stuffing mixture thoroughly again.
3

Wash the chilies thoroughly, wipe them dry with a cloth, make a lengthwise slit down the middle, and remove all the seeds. Now, generously stuff the prepared gram flour (besan) mixture into each chili.
4

To prepare the batter for frying, mix the gram flour and rice flour. Add asafoetida (hing), salt, turmeric powder, and red chili powder, and mix well. Gradually add water to create a smooth batter. Finally, add a pinch of baking soda and mix again.
5

Heat oil in a deep pan. Once the oil is hot, dip the stuffed chilies into the batter, ensuring they are evenly coated, and fry them over medium heat until golden and crispy. Fry all the chili fritters in this manner.
6

Before serving, sprinkle red chili powder and chaat masala over the fritters. Serve the stuffed chili fritters hot with tea, green chutney, and tomato ketchup.

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Manisha Sampat @PURE_VEG_TREASURE

on June 29, 2026 09:03

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐