Mar 5, 2010

Stuffed Jalapano Peppers / Mirchi Pakoda

I love stuffed vegetables and stuffed Jalapanos is such an exotic combination, i just love them ! :)



Let's collect Ingredients:

4-5 Big Jalapenos
Oil for deep frying

Basic Batter:

1&1/2 cups Gram flour (Besan)
1/2 tsp paprika
A pinch baking soda
Salt to taste
3/4 to 1 cup water

Potato Filling:

2-3 Potatoes, boiled
1 tsp Cumin seeds
1/2 tsp ginger, grated
1/2 tsp garlic, grated
1/2 tsp Green chilly, crushed*
1/2 tbsp coriander powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
1/2 tsp garam Masala
1 1/2 tsp sugar
1 tsp amchur (mango Powder)
2 tbsp Gram Flour
Salt to taste
1 tbsp oil


Let's prepare Potato filling first:

1. Mash the potatoes well.
2. Heat oil in a saucepan.
3. Add Cumin Seeds, let them splutter.
4. Add Gram flour, ginger, garlic. and chilly paste*.
5. Quickly add all the dry spices and turn off the gas.
6. Mix this with the Potatoes and Mix well and keep aside.

Let's assemble the Pakodas:

1. Wash the Jalapenos well and dry them.
2. Slit them length wise making sure not to cut it in half.
3. Remove some or all the seeds from inside. (This is optional, if you can take the heat then skip this step, I removed all the seeds as we don't eat that spicy)
4. Fill each jalapeno with the Potato filling and keep aside.

Let's prepare the Batter for Pakodas:

1. Mix salt, paprika, coriander leaves together in a bowl.
2. Add the baking soda in 1/2 cup of water and mix well.
3. Add this 1/2 cup of water with the soda to the besan mix.
4. Mix in the rest of the water to make a smooth batter. The batter should be thick enough to coat the jalapenos. Make sure not to make it too liquid-like / runny.


Let’s start cooking:

1. Heat the oil for deep frying.
2. Once hot add about 1 tbsp of the hot oil to the batter and mix the batter well.
3. Take the Jalapeno, dip in the batter, coat well.
4. Slowly drop it in the hot oil, and fry it on medium temperature, to make the sure it’s cooked through inside.
5. Once it is golden brown in color, remove and drain on paper to remove excess oil.



Tips:

You can also add the chopped onions and fresh coriander leaves in Potato filling if you like, I didn't.
Make the Batter just before you are starting to fry them.

*You can skip adding chilies in Potato filling if you think variety of Jalapenos you have are very spicy, you can play around with the dry masalas to suit your taste.

24 comments:

Jagruti said...

Modha ma aani ave che..looks tasty and spicy!!

Lizzy said...

Ohh my gosh! Those look so good I'm drooling! hehe It's weird though..I didn't know there were more than one variety of Jalepeno. I only know of the small dark green kind that originated in Mexico. What kind is that? What do they call it in Dutch and where did you buy them? LOL, I love Jalapenos, so I must know! And I must try this recipe!

~ Lopa said...

@ Jagruti

It tastes also exotic, mast ekdum, try it :)

~ Lopa said...

@ Lizzy 

I bought them in open markt, I normally shop in AH, and never saw them, but last saturday i visited Open markt in The Hague ( http://www.dehaagsemarkt.nl/ ) almost every second shop was selling them, they looked so fresh i got to try it. This was my first time with them as well. They aren't spicy like those we are used too, infact you can even eat it raw in salad, yes ofcourse avoid part near stem.

I think they might be Turkish, not sure though. I dont know what are they called in Dutch as in open market they were just in display in every other shop ! Sorry :(

I will search, and will get back to you if i find something.

Pari said...

Hi Lopa, thanks for visiting my space and following it, will get to interact with u more often :)
I love the mirchi pakodas and am drooling over them, great with green chutney.
Keep visiting:)

A 2 Z Vegetarian Cuisine said...

Ohh wowww...its been a while i indulged in something like this...just love bharela marcha...you made "inspired" to make some..

ARUNA said...

wow looks super hot and yummy!!

Sayantani said...

Hi Lopa new to your blog and till now whatever I have explore has amazed me. very nice way of describing the recipes and great collection of dishes. love it.

Babli said...

Mirchi pakora looks spicy, yummy, srispy and hot. I love mirchi pakora very much. Perfect for evening snacks.

Deepa G Joshi said...

hey that looks really tasty and spicy..tongue tickler..

Ms.Chitchat said...

Mouth watering recipe. Wish I could grab some from ur bowl :):)

Siddhi S said...

wow lopa....super yummy dish...i love stuffed peppers...yummm....nice stuffing

~ Lopa said...

@ Pari

Thanks Pari,
Yes looking fwd to share more and know more :)

@ A 2 Z Vegetarian Cuisine

Yes yes, so make some, and share ...hehehe :) Thanks for commenting :)

~ Lopa said...

@ ARUNA

Thanks Aruna and Welcome to my Blog :) Looking fwd to know more of you :)

@ Sayantani

Thanks Sayantani,
Welcome and thanks for dropping by and commenting. Looking fwd to more sharing :)

~ Lopa said...

@ Babli

Thanks Babli, If only not for calorie i can eat it anytime ;o)

@ Deepa G Joshi

Thanks :o)

~ Lopa said...

@ Ms.Chitchat

Come here then :o) ;o)

@ Siddhi S

Thanks Siddhi :o)

sm said...

i like mirchi pakoda lot
saras receipe

ARUNA said...

That's a spicy snack perfect with a cup of tea!!

~ Lopa said...

Thanks @sm and @ARUNA :)
yes it's my favorite too :)

Parita said...

Love these..especially during rainy season :) Bhook lagi gayi :D

Graziana said...

I'm growing a chili plant that should produce pods similar to these, I think I will follow your recipe!

~ Lopa said...

@ Parita

Ohh ya, masala chai sathe maza aavi jay nahi? hehe

~ Lopa said...

@ Graziana

Ohh wow you have a chili plant? I wish i could have it, but Dutch weather isn't that favorable for those.
We had that at my parents place though back home in India, but they were small green chilies, i used to love to see them grow :)

meeso said...

I'm bookmarking to try... looks so tasty!

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