Xtra Spicy Mirch ke Pakode is a spicy batter fried fritter made with green chillies. This pakoda has a special zing which is amazing.
To quote the meaning of Xtra from the dictionary “Xtra is a stylized spelling of extra and means “dramatic” in an unnecessary or empowered way”. I have used the slang Xtra, to describe the Spicy Green Chilly Pakoras.
What are Pakoras | Pakodas?
Pakoras or Pakodas are deep-fried fritters that are served as an appetiser or a snack. They have a crunchy exterior and a soft interior and make a perfect tea time snack or an anytime munch. You can make these with just about any vegetables. I have a complete Bahubali Pakora Platter where you can see a huge variety of these Pakoras. Today’s chilly pakoras were a part of that platter.
Which green chilly should I use for Pakora?
There is a huge variety of chillies available. I prefer to use a spicy variety to make Pakodas. However, you can use mild chillies too. The Jwala chilly or the Banglore Torpedo chilly, are perfect for the Xtra Spicy Mirch ke Pakode.
How to marinade Xtra Spicy Mirch ke Pakode?
First, wash the chillies and pat dry with a kitchen towel. Now slit the chillies, make sure you do not slit through. Next stuff the chillies with a mix of salt and dry mango powder. Squeeze lemon juice over them and let the chillies sit in this juice for a few minutes, this will make them tangy and flavorful. The chillies are ready in about 10-15 minutes, depending on the variety used.
How do I make the Batter for the Pakoras?
The pakora batter is made with besan or gram flour. I like to sift the besan to avoid any lumps. I add just salt to this batter because the chilly is tangy and spicy. However, if you make another variety of pakora then add red chilly or turmeric powder. Add water and make a smooth batter. The batter consistency should be neither very thick nor runny. Keep a pinch of cooking soda ready, we will add it just before we begin to fry the pakoras.
Frying the Pakora.
Make sure the oil temperature is correct. It should not be too hot, else the pakoras will become too dark and give a burnt taste. The ideal temperature for frying pakodas is 180 degrees C. Drop a small drop of batter into the hot oil, if it floats up, you are ready to fry. Add a pinch of cooking soda to the prepared batter and mix well. Dip the marinated chilly one by one in the batter and then drop them in the hot oil. Do not overcrowd the Kadai or pan. Fry till golden and remove them using a slotted spoon.
How to serve the Pakora?
The chilly pakoras are best served with either tomato ketchup or fresh green chutney. A cup of hot tea or coffee is an ideal choice. For those who do not drink either of them, enjoy them with a nice thanda / chilled glass of sherbet. I love rolling up the chilly pakoras in a Sindhi Fulka, trust me it is out of the world. You can serve the pakoras with Vada Pav too.
Some unique Pakoras !
Xtra Spicy Mirch ke Pakode is my post from the Bahubali Pakora Platter under the A to Z Series where I am posting all Thali Recipes.
Here are the recipes under the A – Z series of Thali Recipes –
Mirch ke Pakode
- Pan / Kadai / Wok
- 8-10 Green Chilly
- Oil to Fry
- 1/4 tsp Dry Mango Powder
- 1 tsp Lemon Juice
- Salt to taste
- 1/2 cup Besan / Gram Flour
- Salt to taste
- Pinch Cooking Soda
- Wash and wipe the green chillies.
- Make a slit, make sure you do not cut right through.
- Remove the seed from the chillies.
- Mix dry mango powder and salt.
- Stuff this mix in the chillies.
- Drizzle lemon juice over the chillies and give it a good toss.
- After 5 mins, toss them again, repeat the process two-three times.
- You shall see the colour of the chillies will become lighter.
- Our chillies are ready to be batter dipped.
- Sieve the besan / gram flour. We do not want any lumps.
- Add salt and then gradually add water to get a medium consistency .
- Add the cooking soda just before you begin to fry.
Frying the Pakodas
- Heat the oil.
- Do not overheat.
- Dip each chilly in the prepared besan batter and slowly dunk it into the hot oil.
- Similarly dip the rest of the chillies and put them in oil. Make sure not to overcrowd them.
- You could fry them in batches depending on the size of your pan that you are using to fry.
- Fry the pakodas till they are nice and golden.
- Serve hot.