Ramadan, a time of reflection and togetherness, is often filled with the aroma of delicious treats. Among the many culinary delights enjoyed during this holy month, crispy chilli pakoras hold a special place. These golden-brown fritters, bursting with spicy flavour, are the perfect accompaniment to a cup of chai or a light Iftar meal. The vibrant blend of spices and the satisfying crunch make them irresistible, a true testament to the magic of simple ingredients elevated to culinary perfection. They're surprisingly easy to make, requiring readily available ingredients and minimal cooking expertise.
This recipe offers a step-by-step guide to creating the crispiest, most flavourful chilli pakoras you've ever tasted, perfect for sharing with family and friends during Ramadan or any occasion. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you wanting more; let's dive into the recipe!
Tools Needed
- Pot
- Plate
- Bowl
- Frying pan
Ingredients
- Potatoes (medium-sized): 2
- Crushed red chilli powder: 0.5-1 teaspoon
- Salt: to taste
- Mayonnaise: 2-3 teaspoons
- Ketchup: optional
- Cheese (Chatter or Mozzarella): 100 grams
- Long green chillies: null
- Gram flour: 1 cup
- Celery or cumin seeds: a little
- Water: 2 cups
- Breadcrumbs: null
Step-by-Step Instructions
Step 1. Prepare the Potato Filling
- Boil the potatoes without adding salt until tender. Peel and mash them well.
- Add salt, crushed red chilli powder, mayonnaise (or ketchup, or both), and crushed cheese to the mashed potatoes. Mix thoroughly.
Step 2. Stuff and Coat the Chillies
- Remove seeds from long green chillies. Wash and set aside.
- Fill the chillies with the potato and cheese mixture.
- Sprinkle flour on each chilli. Dip each chilli in the batter, then coat with breadcrumbs. Repeat this process for a double coating.
Step 3. Make the Batter
- In a bowl, mix gram flour, celery/cumin seeds, red chilli powder, and salt. Gradually add water to make a thin batter, ensuring no lumps form.
Step 4. Fry the Pakoras
- Heat oil in a frying pan. Fry the chilli pakoras in medium-hot oil for 4-5 minutes, or until golden brown and crispy.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Removing the seeds from the chillies reduces spiciness.
- Don't wash the chillies after cutting them.
- Adjust the amount of chilli powder to your preference.
- Use two cups of water for one cup of gram flour to achieve a thin batter.
- The double coating of batter and breadcrumbs ensures crispiness and prevents the filling from leaking.
- Fry the pakoras in medium-hot oil to avoid burning or undercooking.
Nutrition
- N/A
FAQs
1. Can I make the pakora batter ahead of time?
Yes! Prepare the batter up to a day in advance and store it in the refrigerator. Give it a good stir before using.
2. What if my pakoras are too oily?
Ensure your oil is hot enough before adding the pakoras. Don't overcrowd the pan, and use a slotted spoon to remove them, allowing excess oil to drain.
3. Can I adjust the spice level?
Absolutely! Reduce or increase the amount of green chilies according to your preference. You can also add other spices like garam masala or cumin for a different flavour profile.
So there you have it – a recipe for crispy chilli pakoras that are sure to be a hit during Ramadan and beyond. Enjoy the satisfying crunch and vibrant flavour with family and friends. Happy cooking!