Crispy Green Chilli Pakora Recipe - Delishably - Food and Drink
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Crispy Green Chilli Pakora Recipe

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favorite recipes with his online readers.

Crispy Green Chilli Pakora

Crispy Green Chilli Pakora

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, instead 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 timeCook timeReady inYields

10 min

20 min

30 min

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.

© 2018 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 21, 2018:

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

Shaloo Walia from India on July 20, 2018:

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 Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 16, 2018:

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 Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 16, 2018:

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

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 16, 2018:

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 Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 16, 2018:

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

Audrey Hunt from Idyllwild Ca. on July 15, 2018:

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 from london on July 15, 2018:

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!

Bill Holland from Olympia, WA on July 15, 2018:

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 Woods from Houston, Texas on July 15, 2018:

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.