Mirch Ke Pakode | मिर्ची के पकोड़े | Street Food | Chef Harpal Singh Sokhi

#Mirchkepakode is made with Special Bhajiya Chillies. Here Big Green chillies are stuffed with the batter of Besan and Spices. Ingredients Quantity Bhavnagri Chillies (Slit and deseeded) 4 no. Oil for deep frying For Filling: Oil 1 tbsp Asafoetida ¼ tsp Cumin seeds 1 tsp Ginger chopped 1 tsp Green chilli chopped 2 no Onion roughly chopped 1 no Turmeric powder ¼ tsp Dry Mango powder 1 tsp Red Chilli Powder ½ tsp Garam Masala Powder ½ tsp Cumin Powder ½ tsp Salt to taste Potato boiled and mashed 2 no For Slurry: Gram Flour 1½ cup Turmeric powder ¼ tsp Red Chilli Powder ¼ tsp Salt to taste Water as required For Tamarind Chutney: Tamarind water ¼ cup Onion chopped 1 no. (Small) Coriander chopped 1 tbsp Green chilli chopped 1 no Red chilli powder ½ tsp Dry mango powder 1 tsp Method:- For Filling: 1. Heat oil in a pan; add asafoetida, cumin seeds, mix well and sauté till cumin splutter. 2. Add chopped ginger and green chillies, sauté well. 3. Add chopped onions, turmeric powder, dry mango powder, red chilli powder, cumin powder, garam masala powder, salt and mashed potato, mix well and sauté for 1 min. 4. Remove the mixture in a bowl and keep it aside. 5. Slit the green chillies and deseed them from the middle. 6. Fill the prepared mixture and keep it aside. For Slurry: 7. Take mixing bowl, add gram flour, turmeric powder, red chilli powder, salt and water, mix well and make thick slurry. Keep it aside. For Tamarind Chutney: 8. Take another bowl, add tamarind water, chopped onion, coriander, green chilli, red chilli powder and dry mango powder, mix well and keep it aside. For frying: 9. Heat oil in a pan, dip the stuffed chillies in the batter and drop it in the hot oil and fry till golden brown and crisp. 10. Remove in tissue paper. 11. Arrange the fried chillies on serving plate and serve hot with tamarind chutney. Follow me on YouTube for the variety of dishes: Follow me on Facebook: Follow me on Twitter: Follow me on Instagram: Follow me on Linkedin: Follow me on Pinterest: