Green Chili Pakora

Name: Green Chili Pakora
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 8 servings
Cuisine: Indian (Punjab)
Ingredients: 200g long green chilies (medium-sized); 1 cup besan (gram flour); ¼ cup rice flour; ¾ tsp salt; ¼ tsp turmeric; ½ tsp red chili powder (for batter); ½ tsp garam masala; ½ tsp ajwain (carom seeds); 1 tbsp fresh coriander, chopped; ¼ cup water (approximately); Oil for deep frying; Extra red chili powder for garnish

🌱 Vegan📊 Medium

Traditional 23. Green Chili Pakora recipe

⏱️10 minPrep

🔥12 minCook

🕒22 minTotal

🍽️8Serves

🧺 Ingredients

👩‍🍳 How to make Green Chili Pakora

Prepare chilies (3 mins): Choose long, slightly tender green chilies. Rinse, pat completely dry. Make small slit lengthwise (1-2 cm), remove seeds if preferred (for less heat). Keep stem intact for holding.
Make batter (3 mins): Combine besan, rice flour, salt, turmeric, chili powder, garam masala, ajwain, coriander. Add water gradually until thick, coating consistency—batter should stick to spoon.
Coat chilies (5 mins): Dip each chili into batter, coat thoroughly on all sides, covering seeds. Hold by stem, shake off excess batter.
Heat oil (1 min): Oil 350°F (175°C). Test with small batter piece.
Fry pakoras (10 mins, medium heat): Gently place coated chilies into oil (work in batches of 5-6). Fry 8-10 mins, turning gently every 2-3 mins. Exterior should be golden-red, batter crispy, chili tender. Transfer to paper towels.
Garnish (1 min): Sprinkle extra chili powder while warm.

📖 Cultural notes

Mirch pakora is fiery favorite in Punjab, combines chili heat with gram flour sweetness, eaten as side with meals or snack. ---

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