Green chili pakoda- a very popular green chili fritter recipe from kathiyawad.
Mirch Pakoda or Marcha na Bhajiya is a crispy fried snack, especially made during the monsoon season in India. This recipe is easy to follow and requires only basic ingredients that are easily available in most Indian kitchens.
Green chilies are used to make many types of fritters and pakodas. You can use any variety of green chili according to your taste preference. For making stuffed Mirchi Vada, Bhavnagri chilies are used because they are thick and less spicy.
These Patti Bhajiyas are a specialty of Gujarat, especially the Kathiyawad region. Normally, to make any type of pakora, we prepare a smooth gram flour (besan) batter of coating consistency using a few basic Indian spices. The vegetables are thinly sliced, dipped in the batter, and deep-fried until they become crisp and crunchy.
This is a vegan and vegetarian snack. You can also make it gluten-free by skipping the addition of asafoetida (hing).
How to make Patti Bhajiya | Mirchi Pakoda
The method of making patti bhajiya is a little different from regular pakora’s. First, select medium-spicy or mildly spicy chilies and slice them lengthwise. If the chilies are very spicy, you can remove the seeds, but it depends on your preference.
After slicing the chilies, add the spices and let them marinate for 10 minutes. Then add gram flour and a little rice flour or corn flour. Sprinkle a few teaspoons of water over the mixture so that the gram flour sticks to the chili slices. Do not add too much water, as you do not want to make a batter like regular pakora’s. The gram flour mixture should just stick to and lightly coat the chili slices.
Now heat enough oil in a pan and deep-fry the coated chili slices in batches until they are golden brown and crispy. Don’t crowd the pan. Drain them on a paper napkin when they turn golden and crisp and serve hot with any tangy chutney or dip of your choice, along with a cup of masala tea.
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Green Chili Pakoda
Ingredients
- 10 Thick Green Chilies/ Serrano Peppers
- 1.5 tbsp Lemon Juice / Nimbu Ka Ras
- 1/2 tsp Asafoetida / Hing powder
- Salt / Namak
- 1/4 Turmeric Powder / Haldi Powder
- 5 tbsp Gram flour / Besan
- 3 tbsp Rice flour/ Corn Flour
- 4 tbsp Water / Paani approx.
- enough oil to fry
Instructions
- Wash and slice green chilies legthwise in approx 1.5 inches pieces.
- You can remove the seeds if the chilies are quite spicy, this step is optional.
- Take the chili slices in a big bowl and add salt, lemon juice, turmeric and asafoetida and mix all.
- keep covered for around 10 minutes to marinate.
- Now add gram flour and rice flour in the chili slices.
- Sprinkle some water on the slices so the batter stick to the slices.
- Do not add too much water , we dont need to make a batter with the water .
- The dry flour should become moist and stick to the chili slices
- Heat oil in a deep pan and add few slices in the medium hot oil and fry till golden and crisp , drain on a paper napkin when done.
- Repeat the process with the remaing chilies and fry in batches.
- Before serving you can sprinkle some chaat masala on the fried pakoras
- Serve hot with green chutney or tomato ketchup and enjoy .
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