Ingredients

Batter 1

1. Chillies (cut into half) – 4
2. Gram flour – 3/4 cup
3. Soda – 1/4 tsp
4. Chilli powder – 1/4 tsp
5. Turmeric powder (optional) – 1/4 tsp
6. Cumin powder – 1/4 tsp
7. Water – 3/4 cup or more
8. Salt - as per taste

Batter 2

9. Chillies (cut into half) – 4
10. Gram flour - 1 cup
11. Rice flour – 1/2 cup
12. Asafoetida – 1/4 tsp
13. Chilli powder – 1 tsp
14. Cumin powder (roasted) – 1/2 tsp
15. Soda – 1/4 tsp or a pinch
16. Water – 1 1/4 cup or more
17. Red or orange (biryani colour) – a pinch
18. Salt - as per taste

For stuffing

19. Cumin – 1 tsp
20. Tamarind (double concentrated) – 1/4 tsp
21. Salt – as per taste

Method

1. In a medium bowl, combine one of the batter mixtures (batter 1 or batter 2). Add enough water to make a thick but flowing batter.

Batter 1 pictures

Batter 2 pictures

2. Cut the chillies into half length-wise. Remove some of the seeds if want to reduce the heat.
3. Put the tamarind paste, salt and cumin powder in a bowl, add just a few drops of water and mix well. Take just a little paste and apply (brush it) in the chilli, keep it aside.
4. Heat oil in a deep frying pan. To check if the oil is hot enough, put a drop of the batter into the oil. The batter should rise to the top quickly. The batter should neither be very thick nor thin, should the consistency be such that chilli should be coated well.
5. Dip the chillies in the batter, making sure it’s coated on all sides, and gently drop it into the oil. Turn the chilli pakoras in between. Fry until golden brown or cooked well. Repeat with the remaining chilli pakoras.

Serving method

6. Serve the chillies with any chutney you like.

Notes

1. Ordinary chillies or any chilli you like can be used.
2. Any vegetable can be used to make pakoras with the same batter.
3. The chilli can be stuffed with minced meat curry (dry) or potato stuffing, which I will be sharing the recipe soon.