Crispy Green Chilli Pakora Recipe

Updated on July 20, 2018
rajan jolly profile image

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

Crispy Green Chilli Pakora
Crispy Green Chilli Pakora | Source

Green chilli pakora is a popular Punjabi side dish that is prepared with spices and green chillies. It's not made with the regular hot peppers; it uses the thick and long green peppers that are tolerably spicy. These chilli peppers will be stuffed with a mixture of spices and then deep fried till crisp. You can also serve them as a snack with Indian chutneys like mint chutney, tamarind chutney, or even tomato sauce.

Learn how to make pudina/mint chutney at home.

These chilli pakoras are very delicious and fairly simple to prepare so do give them a try. I would love to have your feedback.

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: 2 servings

Ingredients

  • 200 grams thick and long, green chilli peppers
  • 4 tbsp besan/chickpea flour
  • 3 tsp ground anardana/pomegranate seeds
  • 1/2 tsp baking powder
  • 1/2 tsp red chilli powder
  • 1 tsp salt
  • 1 tsp coriander powder
  • water to prepare batter, as needed

Instructions

  1. Make a long slit in each chilli pepper for the stuffing and keep aside.
  2. In a bowl put the ground anardana, salt, red chilli powder, coriander powder, garam masala and mix well.
  3. Stuff this mixture in each chilli pepper.
  4. In a bowl take besan, add the baking powder, a little salt and red chilli powder and mix well. Then add water little by little and make a thick flowing batter for coating the peppers.
  5. Heat oil in a kadahi. Dip each pepper in the batter and deep fry them till crisp and golden, on medium to low heat so that the peppers are cooked till inside.
  6. Serve as a side dish or as a snack with mint chutney, tamarind chutney, or tomato ketchup.
Cast your vote for Crispy Green Chilli Pakora Recipe/Chilli Pepper Fritters

© 2018 Rajan Singh Jolly

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    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      4 months ago from From Mumbai, presently in Jalandhar,INDIA.

      Thanks for the information Shaloo. We have been preparing since for a long time. Appreciate your reading the article.

    • swalia profile image

      Shaloo Walia 

      5 months ago from India

      When I used to love in Rajasthan, I used to eat it a lot. Most of the tuck shop sell it. Not so common in Punjab though.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      5 months ago from From Mumbai, presently in Jalandhar,INDIA.

      Peggy, jalapenos are appreciably hot. If you can handle them these are child's play being very mild. You are lucky to be growing them as well the regular peppers.

      Thank you.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      5 months ago from From Mumbai, presently in Jalandhar,INDIA.

      Thank you, Bill. I love to learn things about other cultures too.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      5 months ago from From Mumbai, presently in Jalandhar,INDIA.

      manatita these chillies are very mild though they are called chillies. If you wish you may remove the seeds to make them still milder. Thank you and you too have a wonderful weekend.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      5 months ago from From Mumbai, presently in Jalandhar,INDIA.

      Yes, definitely, Audrey! I hope to get a feedback from you. Thank you!

    • vocalcoach profile image

      Audrey Hunt 

      5 months ago from Idyllwild Ca.

      This is a recipe my family will love. I'm going to try this next week. I don't own a kadahi. Will a deep frying pan work?

    • manatita44 profile image

      manatita44 

      5 months ago from london

      I really don't get on with chilli. Too hot for me. But they look lovely. Perhaps I can have a medium spiced. Lol. I do eat pakoras though. Have a great weekend!

    • billybuc profile image

      Bill Holland 

      5 months ago from Olympia, WA

      I am certainly being introduced to new cuisine. You never fail to teach us about something new to our culture...thank you for that.

    • Peggy W profile image

      Peggy Woods 

      5 months ago from Houston, Texas

      These sound good. Over here we quite often see stuffed jalapeno peppers and I enjoy eating them. I grow jalapeno peppers as well as regular green peppers in my garden. My husband and I both enjoy eating spicy foods. Thanks for your recipe.

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