Astrology  Chat  Cityscape  Classifieds  Entertainment  Health  Matrimonial 
Music  News  Panorama  Search  Shopping  Services  Tours & Travel  Home

Food Style Society Children Science & Environment Chennai Citizen Artscene HR & Education Home Decor Festivals & Religion Columns Mail us your feedback Recommend this page

Download Tamil Fonts

Basic batter:

200 gm. gram flour, sieved (besan/kadalai mavu)
1 tsp. salt
1 level tsp. bicarbonate of soda 
1 level tsp. cumin seeds
2-3 drops of yellow food colour 
300 ml warm water

For stuffing:

6 large size green chillies (bajji milagai)
6 small onions, skinned and finely chopped
1 tbsp. tamarind juice
1 tsp. red chilli powder 
1\2 tsp. salt 
2 tbsp. pomegranate seeds, ground
2 tsp. chat masala 

Method:

Place the gram flour and the remaining dry ingredients and food colour in a bowl. Pour in the water gradually and beat to a smooth and thick paste. The consistency should be like thick pancake batter. Leave aside to rest for 30 minutes. 

Meanwhile prepare the stuffing. Mix together the chopped onions, chilli powder, salt, pomegranate seeds, chat masala and tamarind juice. Wash and pat dry the chillies. Make an incision on one side of the chilli lengthwise and remove the seeds. Stuff each chilli with a good amount of stuffing and keep aside. 

Heat oil in a deep kadai to smoking point, then reduce the heat to medium. Dip each chilli into the batter and coat it thoroughly with the batter. Then using your fingers lift it out of the batter and at once drop them into hot oil. Fry 2-3 chillies at a time, not more. Fry for a few minutes, then carefully turn them over. Fry the mirch pakoras for 5-8 minutes to a crisp golden colour, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper. Sprinkle with chat masala. Serve with pudina chutney/sweet tamarind chutney.

More this week: Chicken Manchurian

Published on 12^th April 2002