Battered Jalapeño Mirch Pakora Recipe

How to deep fry foods?

There is a variety of hot green chili peppers in India which are basically used for pickling or making this type of fritters. In United States, they stuff Jalapeno peppers with cheese coat with potato batter and deep fry to make Poppers. The Serrano is just not large enough for stuffing, so I have chosen Jalapeno peppers. We will stuff Jalapeno with spiced potato, coat with chickpea flour batter and fry them.

At the restaurant, I have also used Habanera peppers, with our signature name 'Cherry Bombs', as the heat sort of explodes in your tummy.

Pakora are similar to fritters. There are four steps

Step1 Prepare the stuffed peppers.

Ingredients

1. Medium size Jalapeno peppers: 10

2. Boiled Potato: 1

3. Ginger: 1" Peeled and finely chopped

4. Salt: ¼ teaspoon

5. Amchoor: ½ teaspoon

Method

1. Wash, cut a slit in the Jalapeno lengthwise. Remove seeds or white membrane, set aside

2. Peel and lightly crumble boiled potato with for. Add ginger, salt, Amchoor and the seeds and the white membrane of the Jalapeno peppers. Mix well

3. Stuff the Jalapeno with the mixture.

Step 2. Choose batter from one of the following options

Besan Batter - Traditional

Besan Batter - No beer

Besan Batter - Beer

I like Besan Beer Batter.

Step 3: Par fry battered peppers

1. Preheat Deep fryer to 350º F

2. Dip stuffer peppers one at a time in the batter and introduce to the hot oil. Fry for 3 minutes. Continue till all the peppers have been fried. These are now par-fried peppers. Let them cool till they have come to room temperature. Store in the refrigerator or freeze them.

Step 4: Finish fry battered vegetables

1. Preheat Deep fryer to 350º F.

2. Bring par fried peppers to room temperature if stored in refrigerator or the freezer.

3. Fry par fried peppers for 3 to 4 minutes till the batter is golden brown.