Though I have noticed the long light green chilli pakodas on beach but never tried fearing the worst that it will be super spicy. Recently when my daughter in law prepared pakodas with these chillies I loved them,
These green chilies are not that spicy and looks are very deceptive in this case. Recently we all visited jodhpur in Rajasthan and again I came across these chilli pakoras which I tried and was super tasty. They are popular streetfood snack in jodhpur Rajasthan.
In this recipe I have slit one side of chilli and removed the seeds and pith or ribs. The spiciness of chillies doesn’t come from seeds it’s from the ribs , a long line running across the chillies. If you want very spicy can keep it just remove the seeds only. To remove the seeds I used a small spoon head.
SERVES : 2 -3 people
INGREDIENTS
- Green chilies 4
- Oil for deep frying
- Besan 1/2 cup
- Water 1 /4 cup
- Baking soda 1 /2 tsp
- Carom seeds 1 tsp
- Turmeric 1 /4 tsp
- Chilli powder 1 tsp
FOR FILLING
- Potato boiled 2 medium
- Cumin seeds 1 tsp
- Oil 1 tbsp
- Green chilies 1 tsp
- Sugar 1 tsp
- Garam masala 1/2 tsp
- Coriander Finely chopped 1 /2 cup
- Salt to taste
METHOD
PREPARATION FOR THE FILLING
Boil and remove the skin of the potatoes. Mash the potatoes nicely. Keep it aside.
In a deep frying pan heat a tbsp oil. Add cumin seeds , let it puff up. Add chopped green chillies, mashed potatoes, turmeric powder, salt and garam masala. Mix everything together, add a tsp sugar and mix well. Turn off heat. Add finely chopped coriander leaves and mix well.
Slit the chillies vertically one side take out the seeds. Keep the stem, remove the seeds with a small spoon. If you dont want the chilli to be spicy take out the pith or ribs inside the chili.
Stuff with potato mixture.
In a deep frying pan heat oil.
In a bowl take besan(chick pea flour), salt, turmeric powder, chili powder. Crush the ajwain in your palms and add to the batter. Add water and mix well, there should not be any lumps, whisk it. The batter should not be too thick or thin. Add the baking soda. Just before frying add the baking soda in the batter.
When the oil heats up dip the chillies into the batter , let it cover whole chilli. Dip one at a time and drop slowly in the oil. Turn it occassionally and fry till it is golden in colour.
Take it out and keep in a kitchen towel or absorbent paper.
Serve with green coriander chutney or tamarind chutney.
