How to make Rajasthani Mirchi Pakora - SK Khazana -

Large green chillies stuffed with spicy raw banana mixture and batter fried

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Large Bhavnagri green chillies, Large raw bananas

Cuisine : Rajasthani

Course : Snacks and Starters

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You can also find more Snacks and Starters recipes like Kachapuri Falafel Burger Teen Dal Dosa Honey Sesame Chicken

Rajasthani Mirchi Pakora - SK Khazana

Rajasthani Mirchi Pakora - SK Khazana Recipe Card

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Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Rajasthani Mirchi Pakora - SK Khazana Recipe

  • Large Bhavnagri green chillies slit on side only and seeds removed 4

  • Large raw bananas boiled and peeled 2-3

  • Green chillies finely chopped 1-2

  • Fresh coriander leaves finely chopped 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Dried mango powder (amchur) 1/2 teaspoon

  • Red chilli powder 1/4 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Coriander powder 1/2 teaspoon

  • Fennel powder 1/4 teaspoon

  • Asafoetida (hing) 1 pinches

  • Salt to taste

  • Oil to deep fry

  • Chaat masala to sprinkle

  • Batter

  • Gram flour (besan) 1/2 cup

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Oil 1 tablespoon

Method

Step 1

Take raw bananas in a mixing bowl and mash with a masher. Add green chillies, coriander leaves, turmeric powder, dried mango powder, chilli powder, garam masala powder, cumin powder, coriander powder, fennel powder, asafoetida and salt and mix well.

Step 2

Stuff the raw banana mixture into each chilli.

Step 3

Heat sufficient oil in a kadai.

Step 4

Take gram flour in a bowl. Add turmeric powder, chilli powder, salt, sufficient water and hot oil and mix well and mix well to get a smooth batter.

Step 5

Dip each stuffed chilli in the batter and deep-fry till half fried. Drain on absorbent paper and let them cool slightly.

Step 6

Cut each pakora into 3-4 pieces and deep-fry once again till golden and crisp on the outside. Drain on absorbent paper.

Step 7

Arrange them in a serving bowl, sprinkle chaat masala on top and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.