Recipe #7: How to Make Chilli Pakoda | Menasinakai Bajji with Cheese | Homemade | English


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Ingredients:
1. Boilded potatoes (4-5, mashed)
2. Gram flour (2 cups)
3. Big green chillies (7-8)
4. Onion (1/2 cup, chopped)
5. Green chillies (4-5, chopped)
6. Carrot (1 cup, chopped)
7. Cabbage (1/2 cup, chopped)
8. Cheese (1 cup, shredded)
9. Jeera powder (2 tsp)
10. Dhaniya powder (1 tsp)
11. Turmeric powder (2 tsp)
12. Red chili powder (1 tsp)
13. Aamchur powder (1 tsp)
14. Salt (As per taste)
15. Mustard oil

Method:
Preparation for chillies:
1. Using a knife make a cut into the chilli from the middle.
2. Remove seeds and other white part to make space for the potato stuffing.
3. Repeat with all chillies.

Preparation of gram flour batter:
1. Take gram flour in a large bowl.
2. Add 1 tsp jeera powder, 1 tsp turmeric powder, 1 tsp red chili powder and some salt.
3. Add some water and mix to get the batter in a ‘not too thick or not too thin’ consistency.
4. Add more water if needed. Mix well to make sure there are no lumps.

Preparation for potato stuffing:
1. Heat a kadhai or a pan.
2. Add some mustard oil. Once oil is heated, add the chopped onion and chopped green chillies.
3. Saute for 2 minutes before adding the vegetables (chopped carrot and cabbage).
4. Saute till the vegetables are slightly cooked.
5. Add 1 tsp jeera powder, 1 tsp dhaniya powder, 1 tsp turmeric powder and 1 tsp aamchur powder.
6. Add the mashed potatoes and salt as per the quantity of potatoes.
7. Mix all ingredients well to have an even mixture of potatoes and vegetables.
8. Garnish with coriander leaves and keep aside to let it cool.

Stuffing the chillies:
1. Take the big chili and use the opening we made earlier to stuff some cheese into it first.
2. If you do not like cheese, fill only the potato stuffing.
3. Repeat this with all chillies.

Frying:
1. Heat oil in a kadhai.
2. Dip the stuffed chillies into the gram flour batter and put it in oil.
3. Flip and cook it from all sides.
4. Once the color turns brown, take them out on a tissue paper.

Serve the hot mirchi pakodas with green chutney or tomato sauce.

Bay Breeze by FortyThr33 https://soundcloud.com/fortythr33-43
Creative Commons — Attribution 3.0 Unported— CC BY 3.0

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