Tired of soggy mirchi pakodas? The ultimate recipe is finally here to guarantee that perfectly crispy, golden crunch every single time. We share the simple secrets to making irresistible, restaurant-style chilli bhajis (pakodas), from the ideal spice mix to one key ingredient in the batter that most people get wrong. This easy guide will help you master the art of making flavour-packed pakodas that aren’t greasy or too spicy. Stop guessing and dive into the full article to learn the game-changing tricks that will make you a snack legend.
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Ingredients:
- 200g light green chillies (Less Spicy)
- 1/2 tsp cumin-coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp chaat masala
- 1/2 tsp black pepper powder (crushed)
- 1/2 tsp carom seeds (ajwain), rubbed between palms
- 1 tsp red chilli powder (a mix of spicy and colour varieties)
- A pinch of asafoetida (hing) powder
- 2 green chillies (less spicy variety), 6 garlic cloves, 1/2 inch ginger, all crushed
- Salt to taste
- 2-3 pinches of black salt (optional)
- 1/2 lemon juice (optional)
- 2 tbsp rice flour (Alternatively, 1 tbsp rice flour and 1 tbsp all-purpose flour)
- Slightly less than 1 cup of gram flour (besan)
- Water, as needed
- Oil for deep frying
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Instructions:
- Prepare the Chillies:
- Wash the light green chillies thoroughly.
- Cut each chilli into four long pieces.
- Remove as many seeds as possible from the cut chillies.
- Prepare the Spice Mix:
- In a bowl with the cut chillies, add cumin-coriander powder, turmeric powder, chaat masala, black pepper powder, carom seeds, red chilli powder, and asafoetida powder.
- Add the crushed green chilli, ginger, and garlic paste.
- Add salt to taste. You can also add 2-3 pinches of black salt.
- Mix all the ingredients well with a spoon.
- Optionally, add 1/2 a lemon’s juice and mix again.
- Prepare the Batter:
- Add 2 tablespoons of rice flour to the chilli mixture. (Alternatively, use 1 tablespoon rice flour and 1 tablespoon all-purpose flour.)
- Add slightly less than 1 cup of gram flour (besan).
- Mix the dry ingredients with the chillies.
- Gradually add water, little by little, and mix to form a thick batter that coats the chillies well. Avoid adding too much water at once.
- Fry the Bhaji:
- Heat oil in a deep pan until it is very hot.
- To fry, pick up a few chilli pieces with your hand, ensuring they are well-coated with the batter.
- Carefully drop the coated chillies into the hot oil.
- Fry until the bhaji (pakodas) turn a golden colour and become crispy.
- Once fried, remove the bhaji (pakodas) from the oil and drain excess oil.
- Serving Suggestions:
- The Mirchi Bhaji (pakodas) are best enjoyed hot and crispy.
- You can eat them as is.
- For an enhanced flavour, you can:
- Chop a fine onion, add the bhaji (pakodas) (since they are small pieces), and top with mint chutney or sweet and sour date water, then mix and eat.
- Alternatively, sprinkle lemon juice, chaat masala, a little red chilli powder, and black salt over the bhaji (pakodas), then mix and enjoy.
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The Ultimate Mirchi Pakoda Recipe is Finally Here
Finally! The ultimate Mirchi Pakoda recipe. Learn our secret for super crispy, flavourful bhajis (pakodas) that never get soggy. The perfect monsoon snack awaits!
Ingredients
- 200 g light green chillies Less Spicy
- 1/2 tsp cumin-coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp chaat masala
- 1/2 tsp black pepper powder crushed
- 1/2 tsp carom seeds ajwain, rubbed between palms
- 1 tsp red chilli powder a mix of spicy and colour varieties
- A pinch of asafoetida hing powder
- 2 green chillies less spicy variety, 6 garlic cloves, 1/2 inch ginger, all crushed
- Salt to taste
- 2-3 pinches of black salt optional
- 1/2 lemon juice optional
- 2 tbsp rice flour Alternatively, 1 tbsp rice flour and 1 tbsp all-purpose flour
- Slightly less than 1 cup of gram flour besan
- Water as needed
- Oil for deep frying
Instructions
Prepare the Chillies:
- Wash the light green chillies thoroughly.
- Cut each chilli into four long pieces.
- Remove as many seeds as possible from the cut chillies.
Prepare the Spice Mix:
- In a bowl with the cut chillies, add cumin-coriander powder, turmeric powder, chaat masala, black pepper powder, carom seeds, red chilli powder, and asafoetida powder.
- Add the crushed green chilli, ginger, and garlic paste.
- Add salt to taste. You can also add 2-3 pinches of black salt.
- Mix all the ingredients well with a spoon.
- Optionally, add 1/2 a lemon’s juice and mix again.
Prepare the Batter:
- Add 2 tablespoons of rice flour to the chilli mixture. (Alternatively, use 1 tablespoon rice flour and 1 tablespoon all-purpose flour.)
- Add slightly less than 1 cup of gram flour (besan).
- Mix the dry ingredients with the chillies.
- Gradually add water, little by little, and mix to form a thick batter that coats the chillies well. Avoid adding too much water at once.
Fry the Bhaji:
- Heat oil in a deep pan until it is very hot.
- To fry, pick up a few chilli pieces with your hand, ensuring they are well-coated with the batter.
- Carefully drop the coated chillies into the hot oil.
- Fry until the bhaji (pakodas) turn a golden colour and become crispy.
- Once fried, remove the bhaji (pakodas) from the oil and drain excess oil.
Serving Suggestions:
- The Mirchi Bhaji (pakodas) are best enjoyed hot and crispy.
- You can eat them as is.
For an enhanced flavour, you can:
- Chop a fine onion, add the bhaji (pakodas) (since they are small pieces), and top with mint chutney or sweet and sour date water, then mix and eat.
- Alternatively, sprinkle lemon juice, chaat masala, a little red chilli powder, and black salt over the bhaji (pakodas), then mix and enjoy.
