A plate of hot Rajasthani mirch pakora is the ultimate companion for a rainy afternoon. Known locally as mirchi bada this famous street food features large mild green chillies stuffed with a tangy potato filling. Dipped in a thick gram flour batter and deep fried to a golden crisp they deliver a satisfying crunch followed by a deeply flavourful and spicy centre.
Street food culture in Rajasthan is heavily influenced by the arid climate and the historical need for food that provides instant energy and lasts long without spoiling. The mirch pakora or mirchi bada originated in the bustling streets of Jodhpur where local vendors capitalised on the large and relatively mild chillies grown in the region. Unlike the fiery small chillies used in everyday curries these large green chillies act as perfect edible vessels. The dry heat of the desert dictated a reliance on pantry staples like gram flour and robust spices rather than highly perishable fresh vegetables.
Making a truly authentic batch at home involves paying close attention to the filling and the batter. The filling is a masterful blend of boiled potatoes mashed with typical Rajasthani spices like fennel seeds, crushed coriander, and generous amounts of dry mango powder. The tartness of the dry mango powder balances the mild heat of the chilli vessel beautifully. You must carefully slit the c
Read MoreWash and dry the large green chillies completely. Make a single lengthwise slit in each chilli and carefully scoop out the seeds using a small spoon.
Heat one tablespoon of oil in a pan and add the lightly crushed fennel seeds, coriander seeds, and asafoetida.
Add the mashed potatoes, red chilli powder, dry mango powder, garam masala, and salt. Mix thoroughly and cook for three minutes.
Turn off the heat, stir in the chopped fresh coriander leaves, and let the potato filling cool completely.
Take a portion of the cooled potato mixture and stuff it tightly inside each slit chilli.
In a large bowl whisk the gram flour, rice flour, carom seeds, and a pinch of salt together.
Add water gradually to the flour mixture to form a thick and smooth batter that coats the back of a spoon.
Heat oil in a deep pan for frying. Pour one tablespoon of this hot oil directly into the raw batter and whisk quickly to ensure a crisp crust.
Dip each stuffed chilli into the thick batter making sure it is completely coated on all sides.
Gently drop the coated chillies into the hot oil and fry on a medium flame until they turn crisp and golden brown all over before draining on paper towels.
The skin of the chilli is very smooth. If your batter is too thin or if the chillies are wet the coating will slide off. Always dry the chillies completely and ensure the batter is quite thick.
Rice flour adds a significant amount of crispness to the final pakora. If you do not have it you can use a little cornflour as an alternative.
The large green chillies used for this recipe are naturally mild. Ensuring you remove all the inner seeds and white membranes will remove almost all the heat.
Yes you can stuff the chillies with the potato filling and keep them covered in the fridge for up to a day. You should only prepare the batter right before frying.
Frying on a very low flame causes the batter to absorb excess oil. Always ensure the oil is adequately hot before dropping the pakoras in and then maintain a steady medium heat.
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