• 10 to 12 Bhavnagari Green Chilies
• 1 Tablespoon Amchoor (Dry Mango Powder)
• 1 Tablespoon Coriander-Cumin Powder
• 1/2 Tablespoon Red Chili Powder
• 1/4 Teaspoon Garam Masala Powder
• 1 Tablespoon Sugar
• 1/2 Teaspoon Salt
• 2 Tablespoons Cilantro (Coriander leaves), chopped
• Oil for Deep Frying
• For the Batter:
• 1/2 Cup Gram Flour (Besan)
• 1/4 Cup Water
• A pinch of Baking Soda
• A pinch of Turmeric Powder
• 1/2 Teaspoon Green Chili Paste
• 1/4 Teaspoon Ginger Paste
• Salt to Taste

Wash, wipe and slit the chilies along the length.
Remove seeds from the chilies.

In a small bowl, add amchoor, coriander-cumin powder, red chili powder, garam masala powder, sugar, chopped cilantro, salt and 1 teaspoon of water, mix well.

Fill it inside the chilies, keep aside.
For the batter, mix all the dry ingredients in a bowl.

Slowly add in water, to make a smooth batter. (Make sure there are no lumps.)

Add green chili paste and ginger paste, mix well.
Heat oil in frying pan on high heat, when oil gets hot enough for frying, reduce flame to medium.

To check if the oil is ready, put one drop of batter in the oil, batter should come up right away.

Dip stuffed green chili in batter, make sure to cover entire chili in batter.

Place gently in oil, fry pakoras in small batches.
Fry till its gets golden brown on all sides.
Drain on paper napkin. Serve hot.

by Pak101.com (few years ago!) / 1981 views