Stuffed chili pepper pakoras

By • July 22, 2011 • 44 Comments

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Author Notes: On the occasions that long hot peppers would be spotted in the market in Mumbai, there was exactly one snack that immediately popped to mind. Mirchi (chili pepper) pakora. These peppers were simply 'useless' for spicing regular food, being too mild, but by themselves deep fried in a chickpea flour batter... all they needed was a friend to catch up on the latest bollywood gossip & a cup of piping hot 'Masala' Tea. ..or a cold frosty mug of Beer!Panfusine

Makes 24 pieces

  • 6 Italian long hot peppers , preferably straight one, OR hungarian wax pepperss
  • 6 sticks mozzarella string cheese (soft, at room temp)
  • 1 cup bread crumbs
  • 1/2 teaspoon dried mint leaves, crushed
  • 1 cup chickpea flour (besan)
  • 1/2 teaspoon baking powder
  • 1 teaspoon Chipotle pepper powder
  • Salt to taste
  • Plain seltzer water as required
  • 2 cups Canola oil for deep frying
  1. Cut the top & the tail of the long pepper to create a tube and make a vertical slit.
  2. Combine the bread crumbs,1/2 tsp Chipotle powder, 1/2 tsp table Salt, and crushed mint and pour the crumb mixture onto a tray. ( Adjust the amount of Chipotle chile powder & salt as per your personal preference). Roll the mozzarella stick in this blend to coat well. Stuff the sticks into the chili pepper cavity. and cut each piece of the stuffed pepper into 4 pieces. Repeat with the remaining mozzarella sticks.
  3. In a mixing bowl, combine the chickpea flour, salt, the remaining chipotle pepper and baking powder, combine to mix evenly using a whisk, eliminating any lumps. Add a cup of seltzer & whisk well. add the bread crumb mixture to the batter and combine (with extra seltzer as required) to get the consistency of thick pancake batter.
  4. Gently add the stuffed long pepper pieces in the batter, immersing it to completely coat the bite sized pieces. Heat oil in a heavy bottom pan. Just as it begins to smoke, add the pepper pieces in batches & fry till the batter turns a golden brown. remove from oil & place on paper towels to absorb any excess oil.
  5. There will be extra batter left over, simply dice an onion finely, add it to the batter & add spoonfuls of this mix to deep fry.
  6. Serve hot with a sweet and sour tamarind sauce (http://www.food52.com/recipes/10460_sweet_sour_tamarind_sauce)..
Jump to Comments (44)

Tags: spicy, Vegetarian

Comments (44) Questions (1)

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Lorigoldsby

almost 3 years ago lorigoldsby

These have been on my "to do" list for a long time...I've only gone so far as to buy the tamarind...this weekend...it's on! Seriously can't wait!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

WOW! I love everything, right down to dolling up the remaining batter and especially that tamarind sauce!

Dsc_0122.nef-1

almost 3 years ago Panfusine

Thanks Boulangere, I had re-tried the recipe using chipotle powder & fell in love with the smokiness..I wish I wasn't so petrified of eggs, I'd love to make a sweet n' sour Mayo or aioli to pair this with *Sigh*.

52

about 3 years ago pauljoseph

Panfusine Thank you for sharing this recipe

Dsc_0122.nef-1

about 3 years ago Panfusine

Welcome Pauljoseph!

Lorigoldsby

about 3 years ago lorigoldsby

yum! now this is a fried mozzarella stick i can get excited about! been gone all week and I've missed being inspired by all of my food52 friends!

Lorigoldsby

about 3 years ago lorigoldsby

See my note under Antonia James's binder suggestion!

Dsc_0122.nef-1

about 3 years ago Panfusine

Thanks much & Welcome back Lorigoldsby!

Summer_2010_1048

about 3 years ago Midge

These look and sound insanely delicious!

Dsc_0122.nef-1

about 3 years ago Panfusine

thanks midge, they can be addictive, (which is why I made exactly 8 pieces (4 peppers) for the photo shoot, and made sure that my other half was around to help finish them off!)

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

These are great, Panfusine, and presented beautifully!!

Dsc_0122.nef-1

about 3 years ago Panfusine

Thanks lapadia!

186003_1004761561_1198459_n

about 3 years ago dymnyno

I love this recipe!...sort of an Indian chile relleno.

Dsc_0122.nef-1

about 3 years ago Panfusine

thanks dymnyno.. Its delicious food, irrespective of the territorial origins that the individual ingredients & flavors (coming to think of it, any Indian dish with chili peppers is a recent phenomenon not more than 400 yrs old! and yet, they're so tailor made for each other!)

186003_1004761561_1198459_n

about 3 years ago dymnyno

I meant to say that what is so wonderful about sharing recipes is the way the same ingredients can taste so different in the cooking of other cultures. I work in an industry that is an example of that phenomenon, the wine industry.

Dsc_0122.nef-1

about 3 years ago Panfusine

you're so right, depending upon the regional cuisine the same ingredients take on such different avatars! Remember a wine I had at a local NJ winery, the aroma was so reminiscent of the scent of freshly just-picked mango from childhood, something that the owner was very surprised to hear since that is not a typical food aroma that many Americans are familiar with.
I just checked out your blog.. Loved the zuccaghetti, you just inspired a new recipe in my head! thanks so much!

Me

about 3 years ago TheWimpyVegetarian

This looks just fabulous! I love the use of the seltzer water - I use club soda on some things that are similar. I can't wait to make these!!!

Dsc_0122.nef-1

about 3 years ago Panfusine

Thanks ChezSuzanne, I find that the seltzer tends to make for a crispier shell along with the baking powder.

036

about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

These look so good - love the chickpea flour and seltzer, and of course CHEESE to temper the chili's heat

Dsc_0122.nef-1

about 3 years ago Panfusine

Thanks aargersi! I'd never tasted mozarella growing up, but the cheese & peppers are made for each other in this classic Indian recipe!

Me

about 3 years ago wssmom

Wow, these are amazing and I am looking forward to preparing them so much! Thanks for posting!

Dsc_0122.nef-1

about 3 years ago Panfusine

my pleasure wssmom, hope you'll enjoy them as much as I do!

Ozoz_profile

about 3 years ago Kitchen Butterfly

I love stuffed anything and these are right up my street. Love them....

Dsc_0122.nef-1

about 3 years ago Panfusine

Thanks Kitchen Butterfly.. BTW, love your mango slaw.. I could eat it plain out of a bowl!

Monkeys

about 3 years ago monkeymom

yum panfusine!

Dsc_0122.nef-1

about 3 years ago Panfusine

thanks monkeymom

Bike2

about 3 years ago Sagegreen

Loving all your recipes!

Dsc_0122.nef-1

about 3 years ago Panfusine

& I absolutely adore yours sagegreen, cant stop thinking about the 'spice cream' . If hell serves that kind of food, I'm gonna have to really start sinning! ;-)

Img_7818

about 3 years ago EmilyC

Oh yum...these look incredible!

Dsc_0122.nef-1

about 3 years ago Panfusine

thanks emilyC

Cakes

about 3 years ago Bevi

What a wonder! I also like you using the leftover batter to make onion fritters.

Dsc_0122.nef-1

about 3 years ago Panfusine

Thanks Bevi! the onion fritters make a nice sweetish contrast to the spicy chili peppers and its a sure fire way of ensuring that the batter is used, practically to the last drop!

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Wow! These sound amazing. I am also in awe of you!

Dsc_0122.nef-1

about 3 years ago Panfusine

thanks HLA

Img_1958

about 3 years ago gingerroot

These look and sound wonderful. I'm saving and hope to try soon!

Dsc_0122.nef-1

about 3 years ago Panfusine

thanks gingerroot!

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This is such a wonderful recipe and your descriptive narrative is so interesting. I agree with Antoniajames! You are a wonder.

New_years_kitchen_hlc_only

about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Next week, my sons and I are going to compile a list of all the Indian groceries/spices we don't have that are featured in Panfusine's recipes. We're going to procure them (which will be easy, fortunately, given the excellent Indian groceries not too far from us). Then we're going to spend a day making a dozen or so of Panfusine's and pauljoseph's recipes. It's quite likely we'll make more, in fact. My eldest loves hot spicy food. (I cannot eat most of it because I'm allergic to bell and chili peppers.) So this kind of cooking has been a gap in his culinary upbringing. He enjoys it when he eats out, but he wants to learn how to make it for himself. "The Panfusine Cookbook" is going to become an essential reference for him. And we are going to have the most amazing feast on the day we do this. Stay tuned . . . . ;o)

Dsc_0122.nef-1

about 3 years ago Panfusine

thanks for the encouragement sdebrango!

Dsc_0122.nef-1

about 3 years ago Panfusine

Although I haven't tried this, I think this would pair wonderfully with the preserved lemon aioli that was posted here a couple of months ago..

New_years_kitchen_hlc_only

about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Every time you post a recipe, I cannot help but think about how well you eat at your house! I am utterly in awe. I really am. Keep your brilliant recipes coming!! ;o) P.S. Do you know how people have three-ring binder cookbooks, organized by subject matter? I am seriously considering inserting a special divider in mine labeled "Panfusine's Recipes." You are amazing.

Dsc_0122.nef-1

about 3 years ago Panfusine

Thanks Antoniajames: This one believe it or not, my 2 yr old loved it, so I had to peel off the fried batter to remove the pepper before handing it over to her.. the mozzarella sticks are a godsend for this classic indian dish, they pair so well with the spicy peppers!

Lorigoldsby

about 3 years ago lorigoldsby

I think I may have to have the binder alphabetical with AJ under A, B for Boulangere...but yes, a large P section!

Dsc_0122.nef-1

about 3 years ago Panfusine

Lorigoldsby, I'm totally with you on the awesome baking section under A (for AntoniaJames) & B (for Boulangere!)