Mirchi Pakoda Recipe
Mirchi Pakoda Recipe
Mirchi Pakoda is a popular Indian tea-time snack made with large green chilies coated in a spiced gram flour batter and deep-fried until golden and crispy. Spicy on the outside and soft inside, it pairs perfectly with chutney and hot masala chai.
Here’s a crispy & spicy Mirchi Pakoda (Mirapakaya Bajji / Mirchi Bajji) recipe, perfect for evening tea ☕🌶️
🌶️ Mirchi Pakoda Recipe
🧺 Ingredients
- 6–8 large green chilies (Bhavnagri or Bajji mirchi preferred)
- 1 cup besan (gram flour)
- 2 tbsp rice flour (for extra crispiness)
- 1/4 tsp ajwain (carom seeds)
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- Salt to taste
- A pinch of hing (asafoetida) – optional
- Water (as needed)
- Oil for deep frying
Optional Stuffing (very popular!)
- 1/2 cup finely chopped onions
- 2 tbsp roasted peanuts (crushed) or sesame seeds
- Salt & chili powder to taste
- Lemon juice (few drops)
👩🍳 Method
1️⃣ Prepare the Chilies
- Wash and pat dry the chilies.
- Slit them lengthwise and remove seeds (optional, for less heat).
- If stuffing, mix stuffing ingredients and gently fill inside chilies.
2️⃣ Make the Batter
- In a bowl, mix besan, rice flour, ajwain, red chili powder, turmeric, hing, and salt.
- Add water gradually to make a thick, smooth batter.
3️⃣ Fry the Pakodas
- Heat oil in a deep pan on medium heat.
- Dip each chili into the batter, coating well.
- Carefully drop into hot oil.
- Fry until golden and crisp, turning occasionally.
- Remove and drain on paper towels.
🍽️ Serving Suggestions
- Serve hot with green chutney or imli chutney
- Sprinkle chaat masala on top for extra flavor
- Goes perfectly with masala chai ☕✨
💡 Tips
- Rice flour ensures crispiness—don’t skip it.
- Batter should not be runny.
- Medium flame frying gives even cooking.
