Banana chilli and and potato pakoras

Banana chilli and and potato pakoras

By
From
Spice Kitchen
Serves
4
Makes
12
Photographer
Jana Liebenstein

Today, India produces almost every single variety of chilli that is available globally, but chillies were in fact only introduced there in the sixteenth century. Chilli is mainly used to impart that addictive hot sensation to food, but some recipes have evolved with chilli as the star ingredient. This recipe is one of them, and despite the fact that you are biting into a chilli, these pakoras are not very hot because banana chillies are mild and also, the seeds are removed. Serve with green chutney as a snack or as an accompaniment to barbecued meats.

Ingredients

Quantity Ingredient
3 potatoes, skins left on
6 banana chillies
1/2 teaspoon chilli powder
1/2 teaspoon ground amchur
1/2-1 teaspoon salt, or to taste
vegetable or canola oil, for deep-frying

Batter

Quantity Ingredient
110g besan, (chickpea flour)
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1 teaspoon ajwaiin seeds
1/2-1 teaspoon salt, or to taste
Green chutney, (optional)

Method

  1. Cook the potatoes in a covered saucepan of boiling salted water over a medium heat for about 15 minutes, or until cooked through. Drain well, then leave until cool enough to handle. Peel and roughly mash. (You should have the equivalent of about 230 g of mashed potato.)
  2. While the potato is cooling, carefully cut the banana chillies in half lengthwise and remove the seeds.
  3. Mix together the potato, chilli powder, amchur and salt in a medium bowl. Stuff each chilli half with this mixture.
  4. To make the batter, mix together the besan, turmeric, chilli powder, ajwaiin seeds, salt and about 375 ml water in a medium bowl. Add the water gradually until the batter has the correct consistency – it should coat the back of the spoon and gently drip down. (The amount of water required to achieve this consistency will depend on the type of besan you use, as some besans retain more liquid than others.)
  5. Heat the oil in a wok or deep-fryer to 180°C. Carefully dip the stuffed chillies in the batter, then deep-fry them for about 5 minutes or until golden brown and crisp. Drain on kitchen towels and serve immediately.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again