Rajasthani Mirchi Pakoda/ Chili Cutlet

This is a popular street snack of Rajasthan also known as Jodhpuri Mirchi Vada.

With the Monsoon comes those hot fried crispy treats with hot beverages like Masala Chai and coffee
give you that warm feeling inside and make any rainy day perfect.

I know,by listening this recipe name, you must have started thinking of bharwa mirchi pakoda where mashed potato is stuffed inside slit bhavnagari mirchi.

Hang on...I did it in a different way with same ingredients.
Instead of stuffing, I have coated the mashed potato mixture outside the mirchi and prepared the pakora. This way You can restore the nutrients of seeds and flesh inside chili. It won't change the taste instead add more taste and flavors to it.

I am sharing with you guys the same. Make this quick chatpati dish and like me enjoy this hot & spicy pakodas accompained by a sip of masala chai.

INGREDIENTS :

For stuffing:

4 medium potatoes, boiled and mashed
1-2 green chili, chopped
2 tbsp coriander leaves, chopped
1/2 tsp fennel seeds, dry roasted and crushed
1/2 tsp coriander powder
1/2 tsp dry mango powder (substitute : Lemon juice )
1/2 tsp cumin powder
1/2 tsp red chili powder
pinch of asafoetida
salt as required

For batter:

1 cup gram flour
Water as required (To make thick batter)
Pinch of asafoetida
1/2 tsp carom seeds
1/2 tsp garam masala powder
1/2 tsp red chili powder
pinch of baking soda (optional)
salt as required

Other ingredients:

6 bhavnagri chilies
oil for deep frying

Method:

1. Rinse the bhavnagari chilies with water. Keep them aside.
2. With a knife slit each chili from one side. Slit from the top and keep 1 cm space at the bottom before the slit. 
3. Slit all the green chilies this way and keep aside.
4. Steam potatoes in a pressure cooker till they are cooked very well.

Preparing stuffing:

1. Peel and mash the cooked potatoes.
2. Add all the ingredients listed for stuffing and mix them very well.

Preparing Chili Pakora:

1. Coat the potato mixture around the bhavnagari chili.
2. Coat all green chilies this way. keep aside.
3. In a bowl take all the ingredients listed for batter and make a medium thick batter. Add salt. add water as required. Don't make batter runny.
4. Dip the mashed potato coated chili in the batter and coat it very well with the batter.
5. Place it in medium hot oil gently.
6. Add more chili pakoras in the oil and fry them till they are golden. Carefully turn the pakoras in the oil.
7. When golden and crisp, remove the mirchi pakora.
8. Place them on a kitchen paper towels to remove excess oil.

Serve these rajasthani mirchi pakora hot with tomato ketchup, coriander chutney.You can add them as side dish in lunch menu.