Delicious Mirch Pakoda Recipe is a popular Indian snack made by stuffing large green chilies with a flavourful potato-paneer mixture, dipping them in a spiced gram flour batter, and deep-frying until crispy. Enjoy the spicy goodness of delicious mirch pakoda with this easy-to-follow recipe.

Enjoy our other pakodas recipes: Agastya Phool Pakoda Recipe, Moringa Flower Fritters recipe, Bread Pakora Recipe, Cabbage Fritters, Pumpkin Flower Fritters, Pyaz ka Pakodas, Masoor dal ka Pakodas, Aloo ka Pakodas, Gobi ke Pakode

Ingredients

• Green chilies – 6 (less spicy)

For batter

• Gram flour (besan) – 1 cup
• Garlic paste – 1 teaspoon
• Rice flour – 2 tablespoons
• Turmeric powder – 1 teaspoon
• Chat Masala – 1 teaspoon
• Salt to taste
• Water (as needed)

For Stuffing

• Potatoes (boiled and mashed) – 1/2 medium-sized
• Cottage cheese (Paneer) – 250 grams
• Green chilies – 3 (finally chopped)
• Oregano – 1 teaspoon
• Garlic powder – 1 teaspoon
• Onion powder – 1 teaspoon
• Salt to taste
• Oil for deep frying

Method

• Wash the green chilies and slit them lengthwise, removing seeds.

• In a bowl, mix together boiled and mashed potatoes, paneer, salt, green chilies, oregano, garlic powder and onion powder. This is your stuffing mixture. Stuff the green chilies with the prepared stuffing mixture and set aside.

• In another bowl, mix gram flour, rice flour, turmeric powder, garlic paste, chat masala and salt. Gradually add water to make a smooth batter with a thick consistency.

• Heat oil in a deep frying pan over medium heat. Dip each stuffed chili into the batter, ensuring it’s coated evenly.

• Carefully drop the coated chilies into the hot oil and fry until golden brown and crisp. Remove the fried mirch pakodas using a slotted spoon and drain excess oil on paper towels.

• Serve hot with any green chutney or Spicy tamatar ki Chutney.

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Paneer Makhni

Ingredients

Paneer – 500gms
Oil – 2tbsp
Ginger paste – 1/2 tbsp
Garlic paste – 1/2tbsp
Kashmiri red chilli powder – 1 tbsp
Butter – 4 tbsp
Onion – ½ (big)
Tomato – 1 (big)
Cashewnuts – 10 – 12
Cream – 4 tbsp
Salt to taste
Garam masala powder – ½tsp
Green cardamom powder – a big pinch
Honey – ¼tsp (optional)
Saffron – a pinch
Milk – 2 tbsp

Method

1. Cut tomatoes into small quarters. Cut onion into small cubes. Cut paneer into small cube.

 
2. Heat 1tbsp oil in a pan. Add tomatoes and onion & cashewnuts. Stir 5 minutes.
3. Grind the mixture to a fine paste.
4. In another pan heat butter and 1tbsp oil in a pan. When butter get browned add ginger garlic paste, Cooked around 2-3 minutes. Add Kashmiri red chilli powder.

Paneer Makhni Ingredients

5. Strain tomatoes mixture in a pan and cook it farther. Sauté 1-2 minutes and simmer 20 minutes.
6. Add salt,garam masala powder, green cardamom powder and honey & stir well and cover and cook.
7. Add paneer and saffron milk into the gravy and stir well. Switch off flame.
8. Add cream and stir well.
9. Serve with roti and paratha.

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