How to make Stuffed Lonkar Pakoda -SK Khazana -
Stuffed Bhavnagri chillies stuffed with chana dal mixture and batter fried
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Green chillies (Bhavnagri) (हरी भावनगरी मिर्च ), Split Bengal gram (chana dal) (चने की दाल)
Cuisine : Bengali
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Badami Tangdi Chocolate Chip Cookies Kurkuri Bread Fingers Kathal Ke Masaledar Kabab
Stuffed Lonkar Pakoda -SK Khazana Recipe Card
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
Prep Time : 1-1.30 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Stuffed Lonkar Pakoda -SK Khazana Recipe
Green chillies (Bhavnagri) 12-16
Split Bengal gram (chana dal) soaked for 1 hour and drained 1 cup
Cumin seeds 1 teaspoon
Coriander seeds 2 teaspoons
Asafoetida 1/2 teaspoon
Green chillies finely chopped 1-2
Ginger finely chopped 1/2 inch
Garlic chopped 1 teaspoon
Sugar 1/2 tablespoon
Salt to taste
Mustard oil 2 tablespoons
Oil for deep-frying
Tomato ketchup to serve
Green chutney to serve
Batter
Gram flour (besan) 1 1/2 cups
Salt to taste
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Cumin powder 1/2 teaspoon
Method
Step 1
Slit the green chilli on one side without cutting through and discard the seeds.
Step 2
Put the Bengal gram in a blender jar, add cumin seeds, coriander seeds, asafoetida, green chillies, ginger, garlic, sugar, salt and a little water and blend into a coarse paste.
Step 3
Heat mustard oil in a non-stick pan till it begins to smoke. Add the ground gram paste, mix and sauté, stirring continuously, till the moisture evaporates and the mixture begins to leave the side of the pan and forms one mass.
Step 4
Transfer the mixture onto a plate and let it cool down to room temperature.
Step 5
Heat sufficient oil in a kadai.
Step 6
Take Fine Besan in a large bowl, add salt, red chilli powder, turmeric powder, cumin powder and sufficient water and whisk till you get a smooth batter of coating consistency.
Step 7
Stuff each chilli with some stuffing and keep them on a plate. Dip each chilli into the gram flour batter till well coated and slide them into the hot oil. Deep-fry till golden and crisp. Drain on absorbent paper.
Step 8
Arrange them on a serving plate and serve hot with tomato ketchup and green chutney.
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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.
