• 8 to 10 thick green chilies
• 2 Cups gram flour (besan)
• 1 Teaspoon red chili powder
• ½ Teaspoon carom seeds (Ajwaiin)
• 1 Teaspoon salt or to your taste
• 1½Cup of water or as needed
• 2 to 3 cups of vegetable oil for frying
• Ingredients for filling:
• 2 Boiled potatoes
• 3 Tablespoons fine chopped onions
• ½ Teaspoon red chili powder
• 1 Teaspoon salt or to your taste
• 2 Teaspoons lemon juice

Peel and mash the boiled potatoes coarsely either by hand or potato masher. (do not
make a potato paste)

Add chopped onions, red chili powder, salt and lemon juice and mix with mash potatoes. Keep it aside. Directions for making the pakors:

Wash and pat dry all the pakora chilies. With the knife make one slit along the length of the chili, from under the stem to above the end of the chili one at a time, make sure you do not slit all the way to the bottom or cut through the other side of the chili. Remove the seeds and membrane to reduce the heat.

Green chilies are crisp they might break when stuffing them to avoid that keep them in hot water for 10 to 15 minutes so that they become soft.

Now stuff the chilies, with your fingers pry open the slit of chili one at a time, take a

spoon full of potato stuffing and stuff the pepper, spread evenly through chili, push the slit closed so that potatoes settle down inside, keep them aside. Repeat until you stuff all the peppers. Set aside.

by Pak101.com (few years ago!) / 1545 views