Chilli Corn Poppers or many of you will call it as Mirch pakora or pakoda is a perfect tea time snack for most of the people of India. It is a pure spicy happiness for monsoon season coming ahead. People who love eating spicy food, its a complete bliss for them. Chilli Pakora can be made in many ways. Some like to stuff the chillies with different ingredients and some like without filling. In this recipe, I have not used any stuffing. As I feel that the real taste of chillies does not come with stuffing. If you want to get the taste of chillies then you have to make without filling. This recipe is my take on it.
In this recipe, I have used makke ka atta (cornmeal), besan (gram flour) to make the batter. For a change, I have used an egg to give texture to the poppers. (However, if you do not eat eggs, you can avoid it.) The spiciness in this recipe comes from two types of chillies used. One, the main chillies which will be used and the red chilli powder. (If you want to avoid then you can skip the use of red chilli powder in the recipe.)
So here is my recipe below:-
Youtube Video at the end of the page.
Youtube Video at the end of the page.
Preparation Time:-15 minutes Standing Time:- 10 minutes Cooking Time:- 20 minutes Total Time:- 45 minutes
No of Servings:- 3 - 4 persons
1 cup = 250 ml
½ cup = 125ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
½ teaspoon = 2.5 ml
¼ teaspoon = 1.25 ml
* Green Chillies:- 200 grams (the thick variety)
* Makke ka Atta (Corn Meal/Maize Flour):- ½ cup
* Besan (Gram Flour):- 1½ cups
* Yoghurt:- ½ cup
* Coriander Leaves:- 1 tablespoon
* Lime Juice:- 1teaspoon
* Egg:- 1 Nos.
* Turmeric Powder:- ½ teaspoon
* Red Chilli Powder:- ½ teaspoon
* Ajwain/Carom Seeds/ Caraway Seeds:- ¼teaspoon
* Soda Bicarbonate:- ¼ teaspoon
* Chaat Masala:- ¼ teaspoon
* Water:- 1¼ cups (You can adjust according to the consistency, It should be a thick batter so that it coats the chillies well)
* Salt:- to taste
* Vegetable Oil:- For deep frying
1. Wash, drain and dry the chillies nicely. Now slit the chillies horizontally. (At this point you can take the seeds off from the chillies, I have not done so as I wanted the spiciness from the seeds.) Add lime juice to the chillies. Mix well so that the juice goes inside the cavity of the chillies and keep aside.
2. Take a clean bowl, add makke ka atta (maize flour), besan (gram flour), chilli powder, turmeric powder, ajwain (carom seeds), soda bicarbonate, salt and coriander leaves, Mix all the dry ingredients well.
3. Now add yoghurt and water. ( Add water in batches to avoid lumps). Make it into a smooth batter. The batter should be of a thick consistency so that it can coat the chillies well. Keep aside for 10 minutes. (Check for seasoning.)
4. Now add an egg and incorporate well with the batter. Now heat some oil in a wok for deep frying. Once the oil is hot. Dip the chillies in the batter and place it carefully in the hot oil. (Do not overcrowd the wok, as the temperature of the oil will drop). Fry till golden brown over a medium flame. Take it out in a wire mesh or kitchen paper napkin.
Your Chilli Corn Poppers are ready to be served.
5. Take it out in a serving dish, sprinkle some chaat masala and serve hot.
*People living outside India, and not aware of all the Indian spices, and caraway/carom seeds and chaat masala, you will mostly get all the spices in the Indian stores near your place.
*If you do not eat eggs, you can totally avoid that in the recipe.
Serving Tip:- Serve it as an evening snack with tea or coffee of your choice.
Do try my recipe and leave for comments below. Till then Happy Cooking.!
r-elish.blogspot.ch by Madhurima Roy is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License