Bharwa Mirch Ka Pakora (step by step)

Bharwa Mirch Pakora are stuffed pepper with mashed potatoes then dipped in gram flour batter and deep fried. This is a popular street food of Rajasthan also known as Jodhpuri Mirch Bade. It’s an ideal snack to hog during pouring rain along a hot cup of tea and your loved ones.

These pakoras are crunchy, pillowy soft taste coming from the potatoes then there are burst of flavors in your mouth. Bharwa means to stuff, mirch means chilies in India hence the title. These fritters are made from Bhavnagri Chilies which are not too spicy but do remove the seeds and the membrane especially if you serving them to kids. They almost taste like bell pepper but with little more heat in them.

If you are unable to find bhavnagri chilies not to worry make them with any big sized chilies which doesn’t consist too much heat. The stuffing mainly are of mashed potatoes along spices. But they are also stuffed with cottage cheese and meat too at some places. Also there are many version of making this recipe I have stuck to the basic and this is my own version.

My hubby, sister and mom liked the pakoras. At our place any kind of pakoras are welcome guess even bitter gourd would do 😉

Let’s make Bharwa Mirch Pakora recipe stepwise:

1. Rinse the chilies, wipe them with a cloth, slit lengthwise towards the center vertically but don’t slit completely as we have to stuff.

2. Boil the potatoes and place aside.

3. Sprinkle all the spice powder and salt.

4. With the help of masher mash or use your finger.

5. The mixture should be soft and smooth. But don’t over mix them.

6. Take another mixing bowl add sifted gram flour and rice flour. Also add carom seed, all spice powder cooking soda and salt.

7. Add water and give a nice whisk until they appear smooth. The batter has to be of dropping consistency but towards the thicker side. So add water accordingly.

8. Fill the slit chilies with the stuffing gently with your hand or spoon.

9. Ensure its stuffed properly.

10. Stuff all chilies and place aside.

11. Heat a kadai or deep vessel with oil.

12. Dip the stuffed chilies in the batter. Cover or coat them from all sides.

13. Gently slide in the hot oil. Fry few at a time and don’t cluster with too many.

14. Fry them at medium heat until they are crunchy and appear golden brown in color.

15. Remove them with a slotted spoon.

16. Place the fried pakoras on absorbent napkin.

17. Repeat the same with the rest of chilies. If your batter remain not to worry just add some thin potato slices or bread slices and fry them. Serve your bharwan mirch pakora with bread, tangy tomato sauce and fried chilies.

If you love pakoras then do check kale pakoras, corn pakoras , mix veg pakoras, jackfruit pakoras, kand pakoras, baingan pakora, cabbage pakora, aloo pakora, onion pakora, moong dal bhajiya and kanda bhaji.

Bharwan Mirch Pakora recipe and printable version below:

Mirch Pakora, How to make Bharwa Mirch Ka Pakora Recipe| Streetfood

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Easr Bharwa Mirch Pakora recipe with stepwise instructions.

Author: Maria@flavorsofmumbai.com

Recipe type: Snack, Side, Veg

RecipeCuisine: Indian

Serves: 3-4

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

For the pakora:

• 2 -3 cups of oil for deep frying
• 250 gm bhavnagri chilies / mild spiced long chilies / pepper
• 1 cup gram flour (besan)
• 2 tbsp rice flour (chawal atta)
• 1 tsp Kashmiri red chili powder (lal mirch powder)
• 1 tbsp amchur powder (dry mango powder) or lime juice
• 1 tsp ajwain seed (carom seed)
• water as required
• 1 tsp chat masala
• a pinch of cooking soda
• black salt or salt as required (namak)

For the stuffing:

• 1 cup boiled mashed potatoes (ubale aloo)
• 1 tsp kashmiri red chili powder (lal mirch powder)
• 1 tsp roasted cumin powder (bhuna jeera
• a pinch of turmeric powder (haldi)
• 1 tsp coriander seed powder (dhaniya)
• 1 tbsp amchur powder (dry mango powder)
• black salt as required (namak)

How to make the recipe?

1. Rinse the chilies, wipe them with a cloth, slit lengthwise towards the center vertically but don't slit completely as we have to stuff.
2. Boil the potatoes and place aside.
3. Sprinkle all the spice powder and salt.
4. With the help of masher mash or use your finger.
5. The mixture should be soft and smooth. But don't over mix them.
6. Take another mixing bowl add sifted gram flour and rice flour. Also add carom seed, all spice powder cooking soda and salt.
7. Add water and give a nice whisk until they appear smooth. The batter has to be of dropping consistency but towards the thicker side. So add water accordingly.
8. Fill the slit chilies with the stuffing gently with your hand or spoon.
9. Ensure its stuffed properly.
10. Stuff all chilies and place aside.
11. Heat a kadai or deep vessel with oil.
12. Dip the stuffed chilies in the batter. Cover or coat them from all sides.
13. Gently slide in the hot oil. Fry few at a time and don't cluster with too many. Fry them at medium heat until they are crunchy and appear golden brown in color.
14. Remove them with a slotted spoon.
15. Place the fried pakoras on absorbent napkin.
16. Repeat the same with the rest of chilies. If your batter remain not to worry just add some thin potato slices or bread slices and fry them.
17. Serve your bharwan mirch pakora with bread, tangy tomato sauce and fried chilies.

Notes

1.Make use of any mild spiced big chilies or pepper available in your region. Ensure you remove their seed and membrane.
2.Adding rice flour helps in making crispy pakoras.
3. Add lime juice or chat masala if amchur isn't available.

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