Try this chatpata chaat version of the spicy mirch pakode, you are going to love the spicy and tangy flavours of it!
MIRCHI PAKODA CHAAT
Ingredients
2-3 long Rajasthani green chillies
2 cups Tata Sampann Fine Besan
2 medium potatoes, boiled, peeled and mashed
1-2 green chillies, chopped
1 tbsp chopped fresh coriander leaves
1 tsp roasted cumin powder + for sprinkling
¾ tsp chaat masala + for sprinkling
¼ tsp asafoetida (hing)
¾ tsp fennel powder
½ tsp dried mango powder (amchur) + for sprinkling
Salt to taste
½ tsp turmeric powder
1 tsp red chilli powder + for sprinkling
Oil for deep frying
Sweetened yogurt for drizzling
Green chutney as required
Date and tamarind chutney as required
Sev for garnish
Masala chana for garnish
Pomegranate pearls for garnish
Chopped fresh coriander leaves for garnish
Method
1. Take potatoes in a bowl, add green chllies, chopped coriander, roasted cumin powder, chaat masala, asafoetida, fennel powder, dried mango powder and salt. Mix well and keep aside.
2. Slit Rajasthani green chillies in the centre lengthwise and stuff with a portion of the prepared mixture in each. Set aside.
3. For the batter, take Tata Sampann Fine Besan, add turmeric powder, red chilli powder, salt, and sufficient water. Whisk to form a smooth thick batter of coating consistency.
4. Heat sufficient oil in a kadai, dip each stuffed green chilli into the prepared batter and coat well. Drop into the hot oil and deep fry till golden and crisp. Drain on an absorbent paper.
5. Place the pakodas on a worktop and slice them into thick roundels.
6. For one serving, place 7-8 roundels of pakodas on a serving plate. Drizzle Sweetened yogurt on top. Add green chutney and drizzle date and tamarind chutney.
7. Sprinkle roasted cumin powder, chaat masala , amchur, and red chilli powder.
8. Garnish with sev, masala chana, and pomegranate pearls and chopped coriander. Serve immediately.
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